Tuesday, December 11, 2012

Easy Vanilla Bean Caramel Sauce

I love to make my own sauces and such. Every time I do it makes me want to make a gigantic ice cream sundae -- like Kevin in Home Alone. With sprinkles. And whipped cream.
It feels like a good excuse, too.
Not that it's terribly difficult.

This sauce was very little effort and took about 10 minutes from start to finish. It has a velvety smooth texture with little pops of vanilla flavor. I have very little trouble finding an excuse to drizzle this over top of whatever I'm eating. Apple cider? Yes, please. Hot chocolate? Don't mind if I do. Oatmeal? How bad could it be? (Mostly kidding on that last one, but...)

A little later, I'll let you in on my favorite way to enjoy this sauce, but here's a little extra inspiration. (Because you need some extra excuses to enjoy it. Seriously):

Caramel Apple Nachos from Shugary Sweets
Croquembouche from Martha Stewart
Caramel Swirl Marshmallows from Sophistimom
Double Chocolate & Caramel Rice Krispie Treats from Makoodle

Lip-smackin' good stuff.

Easy Vanilla Bean Caramel Sauce

1 c. brown sugar
1/2 c. butter, diced
2/3 c. heavy cream
seeds of one vanilla bean
generous pinch flaky sea salt (such as Maldon), crumbled (optional)

In a medium sauce pan, combine brown sugar, and butter. Heat over medium heat, stirring constantly. Meanwhile, scrape vanilla bean seeds into cream and stir to combine. Once butter is melted and mixture comes together thickly, add cream and vanilla mixture. Stir to combine, and continue to heat and stir for about 2 minute more, until mixture is smooth and no longer grainy. Stir in salt, if desired, being sure to crumble it so that no large flakes remain intact. Pour into jar(s) and store in the refrigerator. Warm before serving.

No comments :

Post a Comment

Thanks for your comment. Let's keep things friendly!