Vanilla Bean Caramel Sauce
- Ready In:
- 40mins
- Ingredients:
- 5
- Yields:
-
1 1/2 cup
- Serves:
- 12
ingredients
- 3⁄4 cup heavy whipping cream
- 1⁄2 vanilla bean, split lengthwise
- 1 cup granulated sugar
- 3 tablespoons dark corn syrup
- 4 tablespoons unsalted butter, chilled and cut into pieces
directions
- Bring the cream and vanilla bean to a boil in a small saucepan over medium heat.
- Remove from the heat and let steep for 10 minutes.
- Remove the vanilla bean.
- Scrape out the tiny seeds with the tip of a knife, and add to the cream.
- Discard the vanilla bean and set aside.
- Place the sugar and corn syrup in a 3-quart saucepan, and mix with a wooden spoon until as much of the sugar is coated with the syrup as possible.
- Scrape any sugar back into the pan and turn the heat to medium.
- The sugar will begin to break down after 3 or 4 minutes.
- Stir once or twice, mixing the undissolved sugar into the warm liquid.
- When it becomes foamy after about 2 more minutes, stop stirring.
- Continue heating for 2 minutes until the syrup begins to turn medium brown.
- Whisk in the butter a little at a time and continue whisking until the mixture comes together.
- Remove from the heat and very slowly whisk in the cream a little at a time and continue whisking until the mixture comes together again.
- The caramel is extremely hot and initially will bubble up as the cream is being added.
- Return the saucepan to the burner over low heat and sir until the caramel sauce is completely smooth and all ingredients are incorporated (sauce will thicken as it cools).
- Allow the caramel to cool completely before storing in a covered container in the refrigerator.
- Serve warm.
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RECIPE SUBMITTED BY
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