Vanilla Bean Caramel Sauce Recipe

This decadent Vanilla Bean Caramel Sauce is made with just a few high-quality ingredients: granulated sugar, heavy cream, rich butter, and a real vanilla bean. The result is a silky smooth, rich, and buttery sauce with beautiful flecks of vanilla bean throughout. It is the ultimate dessert topping. Perfect for drizzling over ice cream on a warm August day, spooning over brownies, or adding to your coffee, this recipe makes about 1.5 cups of luxurious sauce.

Vanilla Bean Caramel Sauce Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 6 tablespoons unsalted butter, cut into small pieces
• 1 vanilla bean, split lengthwise
• 1/2 teaspoon flaky sea salt (optional)

How To Make Vanilla Bean Caramel Sauce

1. Prepare your ingredients: Making caramel moves quickly, so have all your ingredients measured and ready next to the stove. Scrape the seeds from the split vanilla bean pod and set them aside. Warm the heavy cream in a small saucepan or in the microwave; do not let it boil.
2. Melt the sugar: In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Stir just until the sugar is evenly moistened. Heat over medium-high heat without stirring.
3. Cook to an amber color: Bring the sugar syrup to a boil. Continue to cook, gently swirling the pan occasionally, until the syrup turns a medium amber color, like the color of a copper penny. This will take about 8-10 minutes. Watch it very carefully as it can burn quickly.
4. Add the warm cream: As soon as the caramel reaches the right color, immediately remove it from the heat. Slowly and carefully pour the warm heavy cream into the caramel. The mixture will bubble up violently. Whisk continuously until the bubbling subsides and the mixture is smooth.
5. Whisk in butter and vanilla: Add the butter, scraped vanilla bean seeds, and sea salt (if using) to the pan. Continue to whisk until the butter has completely melted and the sauce is smooth and glossy.
6. Cool the sauce: Let the caramel sauce cool in the saucepan for about 10-15 minutes. It will thicken as it cools. Pour the sauce into a glass jar for storage.

Recipe Tips

• Have Everything Ready: This process, called mise en place, is critical for caramel. The cooking stages happen very fast, and you won’t have time to measure ingredients once you start. Have everything measured and within arm’s reach.
• Use a Heavy-Bottomed Pan: A pan with a heavy base will distribute heat more evenly. This helps prevent hot spots that can cause your sugar to burn before the rest of it has caramelized.
• Don’t Stir the Sugar: Once the sugar and water mixture comes to a boil, do not stir it. Stirring can cause sugar crystals to form on the side of the pan, which can spread and make your entire sauce grainy. If you need to even out the color, gently swirl the pan instead.
• Warm the Cream: Pouring cold cream into very hot sugar can cause the sugar to seize up into a hard lump. Gently warming the cream first helps it incorporate smoothly and safely.

What To Serve Vanilla Bean Caramel Sauce

This Vanilla Bean Caramel Sauce is incredibly versatile. It’s a classic topping for a scoop of vanilla or coffee ice cream. Drizzle it warm over brownies, blondies, cheesecake, or a slice of apple pie. For a simple treat, use it as a dip for fresh apple or pear slices. You can also stir a spoonful into your morning coffee or latte for a delicious homemade caramel flavor.

How To Store Vanilla Bean Caramel Sauce Leftovers

• Refrigerate: Pour the cooled caramel sauce into a glass jar with a tight-fitting lid. It can be stored in the refrigerator for up to one month. The sauce will become firm when chilled.
• Reheat: To use the chilled sauce, gently reheat it in the microwave in 15-second intervals, stirring in between, or in a small saucepan over low heat until it is pourable.
• Freeze: You can also freeze the caramel sauce. Pour it into a freezer-safe jar or container, leaving some space at the top for expansion. It will keep for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Vanilla Bean Caramel Sauce Nutrition Facts

• Serving size: 2 tablespoons
• Calories: 145 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 60mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0g
• Sugars: 18g
• Protein: 0.3g

Frequently Asked Questions

• Why did my caramel sauce become grainy? A grainy caramel sauce is usually caused by crystallization. This can happen if you stir the sugar syrup as it boils or if sugar crystals were stuck to the side of the pan. To prevent this, you can use a wet pastry brush to wash down the sides of the pan as the sugar cooks.
• Can I use vanilla extract instead of a whole bean? Yes, you can. If you don’t have a vanilla bean, substitute it with 1.5 teaspoons of high-quality pure vanilla extract. Stir the extract in at the very end, along with the butter, after the pan is off the heat.
• My caramel sauce is too thick (or too thin). How can I fix it? Caramel thickens significantly as it cools. If it’s still too thin once cooled, you can return it to the saucepan and simmer it gently for a few more minutes. If it becomes too thick upon cooling, you can whisk in a tablespoon or two of warm heavy cream until it reaches your desired consistency.
  

Try More Recipes:

• Very Berry Mug Cake Recipe
• Waffle Pops Recipe
• Vanilla Meringue Cookies Recipe