Vanilla-Caramel Sauce


  • 0.5 vanilla bean
  • 0.5 cup(s) heavy cream
  • 4 tablespoon(s) unsalted butter
  • 0.75 cup(s) sugar
  • 2 tablespoon(s) water
  • 2 tablespoon(s) light corn syrup

1. In a small saucepan, combine the cream, butter and the vanilla bean and seeds. Bring to a simmer, then remove from the heat. 2. In a heavy, medium saucepan, cook the corn syrup over moderate heat until bubbling. Sprinkle in 1/4 cup of the sugar and cook, stirring just until the edges begin to ...

View full recipe at Food & Wine


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