I just finished making my homemade vanilla caramel sauce. It turned out to be super simple, just takes a bit of patience. I first tried to make this a couple months ago and epically failed (basically I burned it). At one point, I was worried and thought that I would have to start over, but it turned out great and I’m excited to make my own Caramel Macchiato tomorrow morning. Here is the recipe that I used. It is originally from here..
1 cup sugar
1¼ cups heavy cream
1 vanilla bean, split lengthwise
¼ tsp. coarse salt
½ tsp. vanilla extract
Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan. Place over medium-low heat, watching carefully. When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center. Continue stirring very gently until all the sugar is melted, make sure that you do not over-stir. Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream. Set aside. Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat. Carefully whisk in half of the heavy cream along with the vanilla bean seeds. The mixture will steam and bubble violently. Stir until the cream is well incorporated, then whisk in the remaining cream. Stir in the salt and the vanilla. 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.
I discovered that this recipe fits perfectly in a 1 Pint canning jar.
|The sugar melting and the cream with vanilla beans ready to go|
|This is the point where I thought that I had screwed up the recipe, the chunks eventually did melt.|
|The final result. Tastes great and ready for Caramel Macchiatos!|
Let me know if you try this recipe and how it turns out for you!