Vanilla Bean Caramel Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 12
YIELD: 1 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
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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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