Sea Salt and Vanilla Bean Caramel Sauce

sea salt and vanilla bean caramel sauce recipe

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, 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.

Ready to make some? Let’s go.

sea salt and vanilla bean caramel sauce recipe1 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.

sea salt and vanilla bean caramel sauce recipe Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside.

sea salt and vanilla bean caramel sauce recipePut the sugar and water in a saucepan over medium heat. Bring the sugar to a boil.

sea salt and vanilla bean caramel sauce recipeLet 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.

sea salt and vanilla bean caramel sauce recipeWhisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together just like this.

sea salt and vanilla bean caramel sauce recipePour 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.

sea salt and vanilla bean caramel sauce recipeFor more tips on making caramel sauce, check out my original caramel sauce recipe.

Sea Salt and Vanilla Bean Caramel Sauce

Sea Salt and Vanilla Bean Caramel Sauce

Yield: makes 2 cups

Sea Salt and Vanilla Bean Caramel Sauce - I like to keep a jar of this in the fridge at all times. Drizzle on cakes or cupcakes, apple crisp, or spoon over ice cream.

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

Instructions

  1. Slice a vanilla bean in half. Using the back of the knife, scrape the seeds from the pod.
  2. Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside.
  3. 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.
  4. Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together.
  5. Pour into a jar and keep in the fridge. The sauce will thicken, but it is more of a loose sauce.
  6. This will keep for about a week in the fridge.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 104 Comments

  1. Pingback: Holiday/End-of-Year Prep + HM #211

  2. Lindsey

    I have made this recipe several times for teacher Christmas gifts. I pair it with snickerdoodle cookies usually, but let them know it’s also delicious over ice cream, or even by itself. It is a huge hit every time. I have even had other teachers approach me and tell me my sons teacher let them try some and they couldn’t believe how yummy it was. You have saved me many, many times so, THANK YOU!!! I am actually getting ready to make it tonight for Christmas gifts

    1. bakedbree

      This makes me so happy! Happy Holidays!!

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