Homemade Caramel Sauce

Adapted from: Annie’s Eats

1 cup sugar

1 ¼ cups heavy cream

1 vanilla bean, split lengthwise

¼ tsp. course salt

½ tsp. vanilla extract

Spread the sugar in an even layer over the bottom of a large saucepan. Place over medium low heat, watching carefully. When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir to the center. Stir gently until all the sugar is melted (don’t over stir though!).

While the sugar is melting, measure out cream and scrape the seeds from the vanilla bean into the cream.

Once the caramel reaches a deep amber color, remove from heat and slowly whisk in half of the cream mixture. Whisk in the other half and return the pot to the stove and stir until the mass of sugar melts. Remove from heat and stir in salt and vanilla extract.

Store in an airtight container in the refrigerator. You might need to warm it in the microwave to thin out the sauce as you need it.

Printed from SweetLessons.blogspot.com