Vanilla Bean Caramel Sauce Recipes

VANILLA BEAN CARAMEL SAUCE RECIPE

Vanilla Bean Caramel Sauce Recipe image

Vanilla bean caramel sauce is a must-have recipe in your kitchen repertoire. Pour it over ice cream, brownies, and pie, or swirl it into cupcakes and cheesecake. It's a MILLION times better than store-bought caramel and takes less than 15 minutes to make!

Provided by Smells Like Home

Time 25m

Number Of Ingredients 5

Ingredients

1 cup granulated sugar or vanilla sugar
1 ¼ cups heavy cream
1 vanilla bean, split lengthwise, or 1 tsp pure vanilla extract (in addition to the ½ tsp below) if you don't have a vanilla bean
¼ tsp coarse salt
½ tsp vanilla extract

Steps:

Measure the heavy cream in a 2-cup liquid measuring cup and add the seeds of the vanilla bean; set aside.
Spread the sugar out in an even layer in the bottom of a heavy saucepan. Heat the pan to medium-low and when the sides of the sugar begin to liquefy, start slowly stirring the sugar together until all of the sugar has melted and only liquid remains. (Lower the heat to low if the sugar or liquid sugar begins to brown too quickly. If the sugar clumps, turn the heat to low and let it melt - try not to stir it so it has a chance to heat up slowly.)
Once the liquid reaches a deep amber color (you can check this by dropping a little onto a white plate), remove the pan from the heat and slowly pour half of the heavy cream and vanilla been seeds down the side of the pan and whisk it vigorously into the hot liquid. Take care - the hot liquid will bubble violently! Whisk in the remaining heavy cream and seeds and then the salt and vanilla extract and whisk the mixture until the cream has fully incorporated itself. If the sugar rehardens into clumps at this point (like mine did - lots of sugar clumping went on that afternoon), put the pan back over medium-low heat and whisk the mixture until the sugar melts back into the sauce and the sauce is completely smooth. This may take a couple of minutes but it will come together - be patient.
Let the sauce cool for a few minutes on the stove then transfer it to a heatproof container (mason jars work great for storing this sauce). Store in the refrigerator for up to 1 month.

SALTED VANILLA BEAN CARAMEL SAUCE FROM KING ARTHUR FLOUR

Salted Vanilla Bean Caramel Sauce from King Arthur Flour image

Got this recipe from my latest magazine from King Arthur Flour and it sounds awesome. They show it drizzeled over brie and served with toasted french baquette slices but I think it'll be great over ice cream too. Sweet, Salty, Smooth and Cream, it has it all. I'm sure guessing at the serving size and cooking time as it depends on how much you use and how fast your caramel melts.

Provided by Bonnie G 2

Categories Dessert

Time 40m

Yield 1 Cup, 8 serving(s)

Number Of Ingredients 4

Ingredients

1 lb caramel, preferably from a block
1 tablespoon vanilla bean paste
1/2 teaspoon sea salt
1/4 cup heavy cream

Steps:

Combine all ingredients in large saucepan set over medium heat.
Stir frequently, conitnue to heat until caramel has liquefied and ingredients have blended together.
Transfer to jars and cool.

Nutrition Facts : Calories 242.4, Fat 7.3, SaturatedFat 3.1, Cholesterol 14.2, Sodium 287.2, Carbohydrate 43.9, Sugar 37.2, Protein 2.8

CARAMEL BOURBON VANILLA SAUCE

Caramel Bourbon Vanilla Sauce image

This caramel bourbon vanilla sauce is delightful served over ice cream, cakes, fresh or cooked fruits-or straight from the jar.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 6

Ingredients

2 cups sugar
1 cup heavy cream
1 vanilla bean, split in half lengthwise
2 teaspoons freshly squeezed lemon juice
2 tablespoons unsalted butter
1 tablespoon bourbon

Steps:

Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.
Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

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