If you’re a fan of that perfect balance between sweet and salty, then this Salted Vanilla Bean Caramel is a treat you need to try. The vanilla bean adds a luxurious depth, while a sprinkle of sea salt elevates the sweetness to new heights. It's perfect for drizzling over your favorite desserts or enjoying straight off the spoon.
Sugar is the backbone of our caramel, providing the sweet base that we’ll carefully transform into a rich, amber sauce. Water helps dissolve the sugar evenly and prevents it from burning too quickly. Unsalted butter adds creaminess and richness, blending with the sugar to create a smooth texture. Heavy cream not only adds to the lusciousness but also helps to soften the caramel, making it velvety. The vanilla bean lends a fragrant, deep flavor that’s far superior to extract. Finally, a touch of sea salt enhances all the flavors, providing that addictive, savory contrast.
This caramel is a dream drizzled over vanilla ice cream or a warm apple pie. Try swirling it into brownie batter for a delectable twist or use it as a dip for fresh apple slices. It’s also an incredible topping for pancakes or waffles for a sweet breakfast treat.
Start with a medium saucepan on the stove over medium heat. Throw in your sugar and water, giving it a good stir until the sugar is completely dissolved. Once it’s clear and smooth, bump up the heat to medium-high. Now, here’s the trick: resist the urge to stir. Instead, occasionally swirl the pan gently. You’re looking for that sugar mixture to bubble away until it turns a deep amber. This should take about 8-10 minutes, but keep a close watch — it can go from perfect to burnt quickly.
Once you’ve nailed that amber color, take it off the heat and carefully whisk in the butter cubes. It’ll bubble up a bit, but keep whisking until it’s smooth. Next, slowly pour in the heavy cream while continuing to whisk. You want to incorporate it gradually to avoid any clumps or splatters. Once it’s smooth and cohesive, stir in the vanilla bean seeds and sea salt. Make sure everything’s well mixed, and then let it cool down slightly before you use or store it.
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