Salted Vanilla Bean Caramel Sauce From King Arthur Flour Food

VANILLA BEAN CARAMEL SAUCE

Steps:

• Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
• Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.

SALTED VANILLA BEAN CARAMEL SAUCE FROM KING ARTHUR FLOUR

Steps:

• Combine all ingredients in large saucepan set over medium heat.
• Stir frequently, conitnue to heat until caramel has liquefied and ingredients have blended together.
• Transfer to jars and cool.

CARAMEL SAUCE

Steps:

• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

VANILLA BEAN CARAMEL SAUCE

Steps:

• Bring the cream and vanilla bean to a boil in a small saucepan over medium heat.
• Remove from the heat and let steep for 10 minutes.
• Remove the vanilla bean.
• Scrape out the tiny seeds with the tip of a knife, and add to the cream.
• Discard the vanilla bean and set aside.
• Place the sugar and corn syrup in a 3-quart saucepan, and mix with a wooden spoon until as much of the sugar is coated with the syrup as possible.
• Scrape any sugar back into the pan and turn the heat to medium.
• The sugar will begin to break down after 3 or 4 minutes.
• Stir once or twice, mixing the undissolved sugar into the warm liquid.
• When it becomes foamy after about 2 more minutes, stop stirring.
• Continue heating for 2 minutes until the syrup begins to turn medium brown.
• Whisk in the butter a little at a time and continue whisking until the mixture comes together.
• Remove from the heat and very slowly whisk in the cream a little at a time and continue whisking until the mixture comes together again.
• The caramel is extremely hot and initially will bubble up as the cream is being added.
• Return the saucepan to the burner over low heat and sir until the caramel sauce is completely smooth and all ingredients are incorporated (sauce will thicken as it cools).
• Allow the caramel to cool completely before storing in a covered container in the refrigerator.
• Serve warm.

OVEN SALTED CARAMEL SAUCE

Steps:

• Preheat oven to 375°F.
• Lightly grease a square enamel baking dish with nonstick spray.
• Scatter the brown sugar to the baking dish, spreading evenly.
• Top the sugar with the butter cubes, spreading evenly. Then pour over the heavy cream.
• Bake for 10 minutes undisturbed. Remove from the oven and whisk. Return to the oven and continue to bake for another 10 minutes.
• Let cool 3 minutes, then whisk in the vanilla and salt.