Best 3 Vanilla Bean Caramel Sauce Recipes
In the realm of delectable desserts and sweet treats, vanilla bean caramel sauce stands as a culinary masterpiece, promising to elevate any dish to new heights of flavor and indulgence. This luxurious sauce, crafted with the finest Madagascar vanilla beans, exudes an alluring aroma and an irresistible taste that lingers on the palate, leaving you craving for more. Whether you drizzle it over pancakes, ice cream, or freshly baked pastries, vanilla bean caramel sauce is a versatile and delightful addition to any dessert repertoire, transforming ordinary treats into extraordinary culinary experiences. Allow us to guide you through a journey of flavors as we present the ultimate recipe for vanilla bean caramel sauce, unveiling the secrets to achieving that perfect balance of sweetness, richness, and vanilla decadence.
Check out the recipes below so you can choose the best recipe for yourself!
VANILLA BEAN CARAMEL SAUCE RECIPE
Vanilla bean caramel sauce is a must-have recipe in your kitchen repertoire. Pour it over ice cream, brownies, and pie, or swirl it into cupcakes and cheesecake. It's a MILLION times better than store-bought caramel and takes less than 15 minutes to make!
Provided by Smells Like Home
Categories candy and confections
Time 25m
Number Of Ingredients 5
Steps:
- Measure the heavy cream in a 2-cup liquid measuring cup and add the seeds of the vanilla bean; set aside.
- Spread the sugar out in an even layer in the bottom of a heavy saucepan. Heat the pan to medium-low and when the sides of the sugar begin to liquefy, start slowly stirring the sugar together until all of the sugar has melted and only liquid remains. (Lower the heat to low if the sugar or liquid sugar begins to brown too quickly. If the sugar clumps, turn the heat to low and let it melt - try not to stir it so it has a chance to heat up slowly.)
- Once the liquid reaches a deep amber color (you can check this by dropping a little onto a white plate), remove the pan from the heat and slowly pour half of the heavy cream and vanilla been seeds down the side of the pan and whisk it vigorously into the hot liquid. Take care - the hot liquid will bubble violently! Whisk in the remaining heavy cream and seeds and then the salt and vanilla extract and whisk the mixture until the cream has fully incorporated itself. If the sugar rehardens into clumps at this point (like mine did - lots of sugar clumping went on that afternoon), put the pan back over medium-low heat and whisk the mixture until the sugar melts back into the sauce and the sauce is completely smooth. This may take a couple of minutes but it will come together - be patient.
- Let the sauce cool for a few minutes on the stove then transfer it to a heatproof container (mason jars work great for storing this sauce). Store in the refrigerator for up to 1 month.
SALTED VANILLA BEAN CARAMEL SAUCE FROM KING ARTHUR FLOUR
Got this recipe from my latest magazine from King Arthur Flour and it sounds awesome. They show it drizzeled over brie and served with toasted french baquette slices but I think it'll be great over ice cream too. Sweet, Salty, Smooth and Cream, it has it all. I'm sure guessing at the serving size and cooking time as it depends on how much you use and how fast your caramel melts.
Provided by Bonnie G 2
Categories Dessert
Time 40m
Yield 1 Cup, 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 242.4, Fat 7.3, SaturatedFat 3.1, Cholesterol 14.2, Sodium 287.2, Carbohydrate 43.9, Sugar 37.2, Protein 2.8
CARAMEL BOURBON VANILLA SAUCE
This caramel bourbon vanilla sauce is delightful served over ice cream, cakes, fresh or cooked fruits-or straight from the jar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
- Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.
- Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.
Tips:
- For the best flavor, use fresh vanilla beans. If you don't have any on hand, you can use 2 teaspoons of vanilla extract.
- Use a heavy-bottomed saucepan to make the caramel sauce. This will help prevent the sugar from burning.
- Don't stir the caramel sauce while it's cooking. Stirring will cause the sugar to crystallize.
- Once the caramel sauce has reached the desired consistency, remove it from the heat and stir in the butter and cream.
- The caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
- You can use the caramel sauce to top ice cream, cakes, pies, and other desserts.
Conclusion:
Vanilla bean caramel sauce is a delicious and versatile sauce that can be used to top a variety of desserts. It's easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you're looking for a special treat, try making your own vanilla bean caramel sauce. You won't be disappointed!
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