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Sea Salt and Vanilla Bean Caramel Sauce drizzled over chocolate ice cream.

Sea Salt and Vanilla Bean Caramel Sauce

Bree Hester
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert, sauce
Cuisine American
Servings 12 (2 cups)
Calories 182 kcal

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
 

  • 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.
    Scraping vanilla bean seeds from a pod for Sea Salt and Vanilla Bean Caramel Sauce.
  • Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside.
    Adding sea salt and vanilla bean scrapings to heavy cream for caramel sauce.
  • Put the sugar and water in a saucepan over medium heat. Bring the sugar to a boil.
    Boiling sugar syrup in sauce pot for baking recipe.
  • 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.
    Golden caramel bubbling in a saucepan on stove.
  • Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together just like this.
    Whisking the sea salt and vanilla bean caramel sauce in a saucepan on the stove.
  • 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.
    Sea salt and vanilla bean caramel sauce drizzled over ice cream in a white bowl.

Nutrition

Calories: 182kcalCarbohydrates: 26gProtein: 1gFat: 9gSaturated Fat: 6gSodium: 201mg
Keyword homemade caramel sauce, ice cream topping, Sea salt caramel sauce, vanilla bean caramel sauce
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