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Salted Vanilla Bean Caramel Sauce

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Member since 2007
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Serves 2 cups | Prep Time 10 | Cook Time 20

Why I Love This Recipe

The rich, homemade sauce is perfect for desserts - and your holiday gift baskets.

Ingredients You'll Need

1 vanilla pod
1 cup heavy cream
5 Tbsp unsalted butter, cut into pieces (at Christmas, I use the fancy European-style butter)
2 tsp fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water


Use a knife and slit the vanilla pod in half along the length of the bean, stopping about 1/2 inch from the end (this way, the pod stays in tact for easy retrieval and disposal). Scrape each side of the pod with the knife and place the beans and pod in a small sauce pan. Add cream, butter, and fleur de sel to the sauce pan and warm until boiling. Turn off heat and set aside.

Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a golden caramel.

Pluck vanilla pod from the cream mixture and carefully add the cream mixture to the caramel (mixture will bubble up) and simmer, stirring frequently, for 3 minutes. Pour into heat-safe glass measuring cup or dish (that can accommodate approx 3 cups). Let sit until cool. Pour into small glass jars and store in the fridge. Warm the sauce and use in dark hot chocolate, bread pudding, over ice cream and cheesecake, or on pancakes and french toast.

Questions, Comments & Reviews

This is great.It is easy to make and delicious. I did this version, and also modified it a little myself. I added one of Coffee-Mates seasonal flavors to the heavy cream. I added one tablespoon of Caramel Apple Liquid Coffee-Mate to the heavy cream, and it was really good.I am a member of the [email protected], and we are trying new recipes, and adding Coffee-Mate for a special taste. You can use Coffee-Mates seasonal creamers to just about anything. The flavors are:Caramel Apple, Sugar & Spice, Gingerbread Latte,Eggnog Latte, Pumpkin Spice, and Peppermint Mocha.

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