I could not tease you any longer. In my last post, I shared a recipe for The Best Chocolate Sauce Ever, in it, I had a jar of caramel sauce. Now, let me preface, I love my first caramel sauce recipe. Love, love, love. But, I was making a batch for an ice cream party, and I decided to see if I could make a good thing, great. And this went beyond great. It is so delicious, that you could eat it from a spoon, and not miss the ice cream. All it took was a vanilla bean and a sprinkling of sea salt. The sea salt does not make this sauce salty, but enhances the caramel and vanilla flavor. It is to die for. I cannot wait to make this after my first trip to the apple orchard in the coming months. I cannot wait to swirl a little of this sauce into some apple sauce, or drizzled over a slice of apple pie. I have made this sauce many times, and always give the leftovers away because I cannot be trusted alone with it. I have been told by a reliable source that it is also perfection spooned into your morning coffee.
Come Christmastime, this will for sure be a gift for neighbors, friends, teachers. It will be so cute in little jars, with some cute ribbons and some festive embellishments. Like this one, from pinterest.
1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream (used 2 cups by accident, oops.)
1/2 teaspoon vanilla
1 vanilla bean, sliced and seeded
1 teaspoon sea salt
Slice a vanilla bean in half. Using the back of the knife, scrape the seeds from the pod. You can save the pods, and put them in a jar of sugar. Pretty soon, you will have the most fragrant and delicious sugar.
Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside.
For more tips on making caramel sauce, check out my original caramel sauce recipe.
- 1½ cups sugar
- ⅓ cup water
- 1¼ cups heavy cream (used 2 cups by accident, oops.)
- ½ teaspoon vanilla
- 1 vanilla bean, sliced and seeded
- 1 teaspoon sea salt
- Slice a vanilla bean in half. Using the back of the knife, scrape the seeds from the pod.
- Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside.
- Put the sugar and water in a saucepan over medium heat. Bring the sugar to a boil. Let the sugar cook (do not stir using a spoon, at most, you may swirl the pan to avoid hot spots) until it reaches a deep amber color.
- Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together.
- Pour into a jar and keep in the fridge. The sauce will thicken, but it is more of a loose sauce.
- This will keep for about a week in the fridge.