• Cooking Time:
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  • 2 cups brown sugar, packed
  • 3/4 cup water
  • 1 1/2 cups heavy cream
  • 4 ounces 1/2 cup unsalted butter, cut in 4 chunks
  • seeds from scraped vanilla bean
  • 1/4 teaspoon salt


  • In a medium heavy based saucepan, combine the brown sugar and water. Stir to dissolve the sugar. Cook over high temperature swirling the pan continuously until the caramel reaches 280 degrees on a candy thermometer.
  • Immediately remove the pan from the heat and slowly and carefully pour in the cream (the carmel may splutter).
  • Boil over high heat for 2 minutes stirring occasionally to blend. Remove from the heat and slowly add the butter, vanilla seeds and salt.
  • Cool slightly before using. The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer indefinitely.

Categories: Topping 
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