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Sauce: Vanilla Caramel Sauce

Source of Recipe


Food & Wine, July 2005






List of Ingredients



• 1/2 cup heavy cream
  
• 4 Tbsp unsalted butter
  
• 1/2 vanilla bean, split and seeds scraped
  
• 2 Tbsp light corn syrup
  
• 3/4 cup sugar
  
• 2 Tbsp water
  






Instructions



1. In a small saucepan, combine the cream, butter, and the vanilla bean and seeds. Bring to a simmer, then remove from the heat.
   
   
2. In a heavy, medium saucepan, cook the corn syrup over moderate heat until bubbling. Sprinkle in 1/4 cup of the sugar and cook, stirring, just until the edges begin to turn a light amber -- about 2 minutes. Repeat with the remaining sugar, adding 1/4 cup at a time. Once all of the sugar has been added, cook the corn syrup mixture until a medium-amber caramel forms, stirring and swirling the pan, about 5 minutes.
   
   
3. Remove the caramel from the heat and carefully add the cream mixture. Cook the caramel over moderate heat, stirring frequently, until any hardened sugar melts and the caramel is bubbling, 2 to 3 minutes. Let cool slightly, then whisk in the water. Remove the vanilla bean and serve warm or at room temperature.
   
   Makes about 1-1/2 cups.
   
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   MAKE AHEAD:
   
   The sauce can be refrigerated for up to 2 weeks.