Vanilla Bean Caramel Sauce
Recipe type: Dessert
Makes: 1 cup
  • 160g (~3/4 cup) granulated sugar
  • ½ vanilla bean (Madagascar bourbon if you have them!)
  • 45 milliliters (3 tablespoons) water
  • 120 milliliters (1/2 cup) heavy whipping cream
  • 30 milliliters (2 tablespoons) milk, any type
  • 2½g (1/2 teaspoon) sea salt
  1. In a heavy duty saucepan, combine granulated sugar, seeds scraped from vanilla bean, and water
  2. Cook over medium-high heat, whisking constantly until sugar is dissolved
  3. Continue to cook for a few minutes until caramel reaches a deep amber (do not stir)
  4. Remove from heat and immediately whisk in heavy cream
  5. Stir in milk and sea salt
  6. Drizzle liberally over apple cake or refrigerate until ready to serve
  7. Make ahead tip:
  8. Caramel sauce can be made up to one week ahead of time.  Heat it gently over the stove or in microwave just prior to pouring over cake and serving
  9. Cake best enjoyed within 24 hours of baking
Recipe by Keep It Sweet Desserts at