Sea Salt and Vanilla Bean Caramel Sauce

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Sea Salt and Vanilla Bean Caramel Sauce – How to make sea salt and vanilla bean caramel sauce for serving over ice cream or cakes.

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, that 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, and teachers. It will be so cute in little jars, with some cute ribbons and some festive embellishments. Like this one, from Pinterest.

Ready to make some? Let’s go.

Sea Salt and Vanilla Bean Caramel Sauce Ingredients //

• 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

How to Make // The Steps

Step 1: 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.

Step 2: Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside.

Step 3: Put the sugar and water in a saucepan over medium heat. Bring the sugar to a boil.

Step 4: 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.

Step 5: Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together just like this.

Step 6: 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.

For more tips on making caramel sauce, check out my original caramel sauce recipe.