Vanilla Bean Salted Caramel Sauce

🕒 Prep: 5 min
🔥 Cook: 10 min
🍽 Serves: 8
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Meet your new favorite indulgence: Vanilla Bean Salted Caramel Sauce. This recipe elevates a classic caramel with the aromatic touch of vanilla bean and a hint of sea salt, making it the perfect companion for a variety of treats. Let's dive into this silky, sweet, and slightly salty wonder.

Ingredients for Vanilla Bean Salted Caramel Sauce

Granulated sugar is the base of our caramel, providing that rich, sweet foundation. Unsalted butter, added at room temperature, gives the caramel its smooth texture and depth. The heavy cream is crucial for creating that luscious, creamy consistency. Vanilla bean paste infuses the sauce with a fragrant, floral note that takes it to the next level. Finally, a touch of sea salt balances the sweetness and highlights the caramel's flavors.

Tips & Tricks

  • Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
  • Make sure your butter and cream are at room temperature to prevent seizing when added to the hot sugar.
  • If you don't have vanilla bean paste, a high-quality vanilla extract can be used in a pinch.
  • For a thicker sauce, let it simmer a bit longer after adding the cream.

Serving Suggestions

This Vanilla Bean Salted Caramel Sauce is perfect drizzled over a scoop of vanilla ice cream or a slice of warm apple pie. Try swirling it into your morning oatmeal or over pancakes for a decadent breakfast. It's also fantastic as a filling for macarons or as a topping for cheesecake.

Frequently Asked Questions

Can I use a substitute for heavy cream?
While heavy cream gives the best texture, you can use half-and-half or evaporated milk. Note the sauce will be slightly less rich.
How do I store the caramel sauce?
Store it in an airtight glass jar in the refrigerator for up to two weeks. Reheat gently before using.
Why did my caramel sauce turn grainy?
This can happen if the sugar crystals are not completely dissolved. Make sure to stir continuously and evenly when melting the sugar.

Vanilla Bean Salted Caramel Sauce Recipe Walkthrough

Start by heating your granulated sugar in a heavy-bottomed saucepan over medium heat. Keep stirring it constantly with a heat-resistant spatula. This prevents the sugar from burning and ensures even melting. Patience is key here; you'll want to wait until all the sugar has dissolved into a deep amber liquid.

Once you reach that beautiful amber shade, carefully add the room-temperature unsalted butter. Whisk continuously until the butter has melted completely into the sugar. This will foam up a bit, so watch your fingers and be ready to whisk!

Now, remove the saucepan from the heat. Slowly pour in the heavy cream, continuing to whisk until the mixture is smooth and creamy. Be cautious, as the caramel might bubble up again when the cream is added.

Stir in the vanilla bean paste and sea salt until they are evenly distributed throughout the sauce. This step is where the magic happens, as these additions transform your caramel into something extraordinary.

Let the caramel cool slightly before transferring it to a glass jar for storage. This allows the flavors to meld beautifully while the sauce thickens to the perfect consistency.

Why You'll Love This Recipe

  • Quick and easy to make with just five ingredients.
  • A versatile sauce that enhances desserts, breakfast, and even beverages.
  • The vanilla bean adds a gourmet touch that elevates the flavor profile.
  • Perfect for gifting in a cute jar for friends and family.

Ingredients

1 cup granulated sugar
6 tablespoons unsalted butter, room temperature
1/2 cup heavy cream, room temperature
1 teaspoon vanilla bean paste
1/2 teaspoon sea salt

Step-by-step Instructions

1. In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a heat-resistant spatula.
2. Once the sugar has completely melted and turned a deep amber color, carefully add the unsalted butter, whisking continuously until fully incorporated.
3. Remove the saucepan from the heat and slowly pour in the heavy cream, whisking until the mixture is smooth and creamy.
4. Stir in the vanilla bean paste and sea salt until evenly distributed.
5. Allow the caramel sauce to cool slightly before transferring it to a glass jar for storage.

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