Caramel Sauce with Vanilla

Serves 9 in about 30 minutes. The oven brings heavy cream and sugar together.

Ingredients

• ½ cup water
• 1 ½ cups granulated sugar
• ½ teaspoon kosher salt (or other coarse salt)
• ½ vanilla bean (optional)
• 1 ¼ cups heavy cream
• ½ teaspoon vanilla

Method

1. Tip in water, sugar, and salt, and vanilla bean, if using, to a medium saucepan and heat over medium to a lively medium heat, stirring well to dissolve the sugar.
2. Leave it to the mixture simmer for 10-15 minutes, watching it to make sure it doesn't boil too hard, or burn. You are watching for the mixture to turn golden brown. Darker brown yields a more robust flavor. Be patient, it takes several minutes!
3. As soon as the mixture turns golden brown, stir in the heavy cream and vanilla, using a long handled wood spoon or heat resistant spatula. Be careful as the mixture will bubble and foam up rapidly. You need to keep stirring!
4. Keep cooking mixture until the candy thermometer reads 225°F. The hotter temperature you cook it to, the firmer it will end up, but for a sauce, this is the right temperature.
5. To cool mixture quicker, pour into a bowl and set in a bigger bowl filled with ice water and stir to cool. Make sure the water isn't too deep. You don't want water in your lovely caramel sauce!
6. When cooled, pour into a jar and put the lid on it. Plate over your favorite treats!

More dessert ideas are in the dessert collection.