I love caramel, especially in my coffee. A few weekends ago I made some caramel sauce so that I could have some variation in my morning coffee. It is actually quite easy to make, just be patient.
Vanilla Bean Caramel Sauce
- 1 cup sugar
- 1.25 cups heavy cream
- 1 vanilla bean, split lengthwise
- ¼ teaspoon coarse salt
- ½ teaspoon vanilla extract
- Spread the sugar along the bottom of a large saucepan on medium-low heat.
- As the sugar begins to liquefy around the edges, use a spatula to stir it towards the center.
- Continue stirring gently until the sugar has all melted.
- Measure the heavy cream into a measuring cup and scrape the seeds from the vanilla bean into the cream. Once the caramel reaches a deep amber color, remove the pan from the heat.
- Carefully whisk in half of the heavy cream and vanilla bean seeds. The mixture will steam and bubble rather violently. Keep whisking until it calms down then whisk in the remaining cream. Then stir in the salt and vanilla extract. If any sugar has hardened, place the saucepan over low heat and whisk until smooth.
- Store in an airtight container in the refrigerator. If needed, it can be rewarmed in the microwave or in a saucepan over low heat. This recipe fits perfectly in a Pint size mason jar.
First, spread the sugar along the bottom of a large saucepan on medium-low heat.
As the sugar begins to liquefy around the edges, use a spatula to stir it towards the center.
Continue stirring gently until the sugar has all melted.
Measure the heavy cream into a measuring cup and scrape the seeds from the vanilla bean into the cream. Once the caramel reaches a deep amber color, remove the pan from the heat.
Carefully whisk in half of the heavy cream and vanilla bean seeds. The mixture will steam and bubble rather violently. Keep whisking until it calms down then whisk in the remaining cream. Then stir in the salt and vanilla extract. If any sugar has hardened, place the saucepan over low heat and whisk until smooth.
Store in an airtight container in the refrigerator. If needed, it can be rewarmed in the microwave or in a saucepan over low heat. This recipe fits perfectly in a Pint size mason jar.
In addition to in my coffee, this would also be delicious over ice cream. What is your favorite way to use caramel sauce?
Ashley says
ice cream….actually I just like spoonfuls of it!!
Emmy says
I wonder how that would be on ice-cream :)