- 1 cup heavy cream
- 1 vanilla bean split in half and seeds scraped out
- 2 cups white sugar
- 2 Tbl light corn syrup
- 1/2 cup water
- 4 Tbl butter, unsalted
- In a medium saucepan over low heat, add the cream, vanilla bean pod and seeds.
- Heat just until warmed. You don’t want it to boil.
- While cream is heating, in a large heavy bottomed saucepan add the sugar, corn syrup, and water.
- Whisk together until well combined.
- Place the pan over medium heat and continue whisking until sugar is dissolved.
- Once the sugar is dissolved, stop stirring and allow it to boil until it turns a golden amber color.
- Remove the pan from the heat, remove the vanilla bean with tongs and slowly pour the hot cream into the caramel. Be careful, as the mixture will bubble up… A LOT!
- Stir with a wooden spoon until smooth, scraping the bottom and edges of the pan. If any lumps form, return the pan to the heat and stir until smooth.
- Once it’s all smooth, take the pan off the heat (if you put it back on for a second or two) and add the butter.
- Stir until smooth and creamy.
- Transfer to a heat resistant bowl or jar.
- Let the jar cool to room temperature before putting the lid on and then putting it in the fridge.
Since it is refrigerated, the caramel will firm up. To make it creamy and smooth again, microwave it in 20 second intervals.
This sauce is great in baked goods, on caramel apples, or just on a spoon!