Recipe

Vanilla Bean Caramel Sauce Recipe

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Ingredients

Directions

Step #1 Bring the cream & vanilla bean to a boil in a small saucepan over med-heat/flame.
Step #2 Remove from the heat & let steep for 10 mins.
Step #3 Remove the vanilla bean.
Step #4 Scrape out the tiny seeds with the tip of a knife, & add to the cream.
Step #5 Discard the vanilla bean & set aside.
Step #6 Place the sugar & corn syrup in a 3-quart saucepan, & mix with a wooden spoon until as much of the sugar is coated with the syrup as possible.
Step #7 Scrape any sugar back into the pan & turn the heat to medium.
Step #8 The sugar will begin to break down after 3 or 4 mins.
Step #9 Stir once or twice, mixing the undissolved sugar into the warm liquid.
Step #10 When it becomes foamy after about 2 more mins, stop stirring.
Step #11 Continue heating for 2 mins until the syrup begins to turn medium brown.
Step #12 Whisk in the butter a little at a time & continue whisking until the mixture comes together.
Step #13 Remove from the heat & very slowly whisk in the cream a little at a time & continue whisking until the mixture comes together again.
Step #14 The caramel is extremely hot & initially will bubble up as the cream is being added.
Step #15 Return the saucepan to the burner over low heat/flame & sir until the caramel sauce is completely smooth & all ingredients are incorporated (sauce will thicken as it cools).
Step #16 Allow the caramel to cool completely before storing in a covered container in the refrigerator.
Step #17 Serve warm.
Enjoy the Vanilla Bean Caramel Sauce recipe

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