Vanilla Bean Salted Caramel 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
  1. In a heavy saucepan, combine the sugar and the water. Stir to combine
  2. and then cook over medium heat until the sugar dissolves; about 5
  3. minutes. There is no need to stir, simply swirl the pan over the burner
  4. occasionally as the sugar dissolves.
  5. Raise the heat to medium high and cook the sauce, swirling the pan
  6. 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
  7. butter, be prepared for it to bubble and sputter, lightly stir or swirl
  8. to melt, do not scrape the sides of the pan or splash sauce up the sides
  9. of the pan. (This will cause crystallization, if you scrape the
  10. uncooked sugars back into the sauce.)
  11. Once the butter is melted, remove from the heat and add the vanilla beans,
  12. heavy cream and salt. It will bubble again, but will calm quickly. Whisk or stir
  13. to combine (again, not scraping sides of the pan) and then let cool
  14. before transferring to a jar and refrigerating for storage. Enjoy!