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1
Pour the cream into a medium saucepan.
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2
Using a small, sharp knife, split the vanilla bean lengthwise.
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3
Use the back of the knife to scrape out the pulp and seeds and add the scrapings and the bean to the saucepan with the cream.
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4
Heat the cream over high heat until it just begins to boil.
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5
Turn off the heat and add the butter, stirring until it melts.
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6
Combine the sugar, corn syrup, and 1/4 cup of water in a large, heavy-bottomed saucepan over medium-high heat, and cook without stirring, swirling the pan for even cooking and brushing down the sides of the pan with a pastry brush to remove the sugar crystals until the sugar becomes a medium amber color, about 10 minutes.
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7
Remove the caramel from the heat.
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8
Remove the vanilla bean from the cream mixture and discard the bean.
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9
Gradually add the cream mixture to the caramel, whisking constantly to thoroughly combine, taking care as the mixture will steam and bubble.
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10
Serve the caramel sauce, or set it aside to cool to room temperature.
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11
Transfer to an airtight container and refrigerate for up to one month.
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12
Before serving, warm the sauce in a small saucepan over medium-low heat, stirring constantly to melt it.
