I have a small problem to admit to you… I love food – I mean, I really really love food. I start to get really excited when I talk about it – sometimes there is a loss for words, or I might start talking too quickly, and there is almost always blushing and my hands covering my face. I don’t know a lot of people that just get so dang excited about something covered in butter and sugar. So today I bring you a new something to continue feeding the addiction – vanilla bean caramel sauce.
Now, this sauce is ah-mazing. I mean really – there is that caramel sauce that people make with melted caramel candies, the stuff that comes in a packet, the stuff that comes in a tub by the apples… but this is a perfect something to drizzle over… well I will drizzle it over anything, well, everything. And lets be honest, I pretty much don’t even make it to the drizzle stage – I enjoy it by the spoonful straight out of the jar… oh my Lord… I have a problem.
Luckily for me, the 5:45am spin classes I take everyday fix that problem.
So, please, make this, drizzle if you so choose, but try a truly delicious, buttery, smooth caramel sauce, you won’t regret it.
Vanilla Bean Caramel Sauce
Makes 1 1/4 cups
3/4 cup sugar
1/4 cup water
1/4 cup light corn syrup
3/4 cup heavy cream
5 tablespoons unsalted butter
1/2 a vanilla bean
1 tbsp fleur de sel
Heat 3/4 cup sugar, 1/4 cup water, and 1/4 cup light corn syrup in a medium saucepan over medium-high heat, stirring occasionally, until sugar dissolves, 3 to 4 minutes. Bring to a boil, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until medium amber, about 5 minutes. Remove from heat, and add 3/4 cup heavy cream. Return to heat. Cook, stirring, until combined. Remove from heat, and stir in 5 tablespoons unsalted butter, vanilla bean, and fleur de sel. Let stand for 15 minutes. Strain.