Vanilla Bean Salted Caramel Sauce has earned a special spot in the refrigerator.
‘ve made it three times already and I now use it almost every morning in my Cafe con Leche. (Authentic? no. pure heavenly caramel latte deliciousness? yes.)
I LOVE this sauce. I made it for a special dessert and loved it so much, I just kept making it. I’ll be sharing that dessert tomorrow, but first, here is the sauce.
- 1 cup sugar
- 1/4 cup water
- 1/2 cup butter
- 1/2 cup heavy cream
- 1/4 teaspoon fine sea salt
- 2 vanilla beans about 1/2 teaspoon scraped seeds OR 1 teaspoon vanilla extract
- In a heavy saucepan, combine the sugar and the water. Stir to combine
- and then cook over medium heat until the sugar dissolves; about 5
- minutes. There is no need to stir, simply swirl the pan over the burner
- occasionally as the sugar dissolves.
- Raise the heat to medium high and cook the sauce, swirling the pan
- occasionally, until it is amber colored; about 7-8 minutes. (It will go from amber to burnt in just moments, so keep a close eye on the pan!) Add the
- butter, be prepared for it to bubble and sputter, lightly stir or swirl
- to melt, do not scrape the sides of the pan or splash sauce up the sides
- of the pan. (This will cause crystallization, if you scrape the
- uncooked sugars back into the sauce.)
- Once the butter is melted, remove from the heat and add the vanilla beans,
- heavy cream and salt. It will bubble again, but will calm quickly. Whisk or stir
- to combine (again, not scraping sides of the pan) and then let cool
- before transferring to a jar and refrigerating for storage. Enjoy!