Vanilla Bean Caramel Sauce
Caramel sauce with vanilla bean paste is silky and perfect for topping cookies, ice cream, cakes, and more.
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- 1 tspn apple cider vinegar
- 5 tbsp butter softened, room temperature.
- ½ cup heavy cream room temperature
- ½ tspn sea salt
- ½ tspn vanilla bean paste
- 2 tbsp bourbon, rum, or whiskey OPTIONAL for boozy caramel.
Instructions
- In a tall saucepan combine sugar, water, and apple cider vinegar. Stir to combine then place on stove over medium heat. Do not stir after this.
- Place lid on the pan and bring the sugar mixture to a boil over medium heat. You can swirl the pan gently while the mixture is cooking to make sure there are no hotspots.
- Cook on medium heat for approximately 5 minutes. Remove the lid and swirl the pan to make sure it is cooking evenly. The mixture will start to thicken.
- Continue to cook until the sugar mixture begins turning a golden honey color. Keep a watchful eye to not let it get too dark or burn as this happens quickly at this stage.
- Once the mixture turns an amber color (this took 7½ minutes from the start of the boil time for me) take off of heat immediately.
- With whisk ready, add room temperature butter one tablespoon at a time whisking vigorously after each addition. The mixture will bubble and steam considerably so use caution while whisking.
- After all the butter is added, continue whisking quickly as you slowly drizzle the room temperature heavy cream.
- After the cream is added, place the caramel back on the stove over medium heat and bring to a boil. Boil for one minute, remove from heat and turn off the stove.
- Add vanilla bean paste, salt, and alcohol (if using) and stir with either the whisk or wooden spatula to combine.
- Allow the caramel to cool for 5-10 minutes before pouring into glass jar. It will be very runny when it is hot and will thicken as it cools.
- Store in a covered jar in the fridge for up to a month.
- Enjoy!