Vanilla Bean Caramel Sauce Recipes

VANILLA BEAN CARAMEL SAUCE RECIPE

Steps:

• Measure the heavy cream in a 2-cup liquid measuring cup and add the seeds of the vanilla bean; set aside.
• Spread the sugar out in an even layer in the bottom of a heavy saucepan. Heat the pan to medium-low and when the sides of the sugar begin to liquefy, start slowly stirring the sugar together until all of the sugar has melted and only liquid remains. (Lower the heat to low if the sugar or liquid sugar begins to brown too quickly. If the sugar clumps, turn the heat to low and let it melt - try not to stir it so it has a chance to heat up slowly.)
• Once the liquid reaches a deep amber color (you can check this by dropping a little onto a white plate), remove the pan from the heat and slowly pour half of the heavy cream and vanilla been seeds down the side of the pan and whisk it vigorously into the hot liquid. Take care - the hot liquid will bubble violently! Whisk in the remaining heavy cream and seeds and then the salt and vanilla extract and whisk the mixture until the cream has fully incorporated itself. If the sugar rehardens into clumps at this point (like mine did - lots of sugar clumping went on that afternoon), put the pan back over medium-low heat and whisk the mixture until the sugar melts back into the sauce and the sauce is completely smooth. This may take a couple of minutes but it will come together - be patient.
• Let the sauce cool for a few minutes on the stove then transfer it to a heatproof container (mason jars work great for storing this sauce). Store in the refrigerator for up to 1 month.

VANILLA BEAN CARAMEL SAUCE

Steps:

• Bring the cream and vanilla bean to a boil in a small saucepan over medium heat.
• Remove from the heat and let steep for 10 minutes.
• Remove the vanilla bean.
• Scrape out the tiny seeds with the tip of a knife, and add to the cream.
• Discard the vanilla bean and set aside.
• Place the sugar and corn syrup in a 3-quart saucepan, and mix with a wooden spoon until as much of the sugar is coated with the syrup as possible.
• Scrape any sugar back into the pan and turn the heat to medium.
• The sugar will begin to break down after 3 or 4 minutes.
• Stir once or twice, mixing the undissolved sugar into the warm liquid.
• When it becomes foamy after about 2 more minutes, stop stirring.
• Continue heating for 2 minutes until the syrup begins to turn medium brown.
• Whisk in the butter a little at a time and continue whisking until the mixture comes together.
• Remove from the heat and very slowly whisk in the cream a little at a time and continue whisking until the mixture comes together again.
• The caramel is extremely hot and initially will bubble up as the cream is being added.
• Return the saucepan to the burner over low heat and sir until the caramel sauce is completely smooth and all ingredients are incorporated (sauce will thicken as it cools).
• Allow the caramel to cool completely before storing in a covered container in the refrigerator.
• Serve warm.

CARAMEL BOURBON VANILLA SAUCE

Steps:

• Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
• Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.
• Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.