Salted Caramel Ice Cream Sauce
No candy thermometer needed!
- 2 c. brown sugar
- 2 c. white sugar
- 1 1/2 c. maple syrup (or corn syrup)
- 1/2 c. butter
- 2 c. cream
- 1 1/2 TBSP vanilla salt
- 1 vanilla bean
- 2 TBSP vanilla extract
Add all ingredients to a large, heavy pot, including the vanilla bean caviar and the whole pod (cut off one of the ends and squeeze the caviar into the sauce, then drop the whole bean in as well). Bring the mixture to a boil, stirring constantly. Boil for 1-2 minutes. Remove from heat. Let cool. Remove the vanilla bean. Store refrigerated. Makes 6 cups. This recipe can be halved for smaller batches. Makes a wonderful gift!