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1
In a large heavy skillet, spread the sugar in an even layer over medium-high heat.
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2
Add the vanilla bean and seed scrapings.
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3
Without stirring, let cook until the outer edges of the sugar melt and begin to turn golden, about 5 minutes.
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4
With a wooden spoon, slowly stir together the melted and unmelted sugar until all the sugar is melted, clear, and golden.
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5
At arms length, carefully pour in 1 cup water while stirring rapidly.
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6
Continue stirring until the mixture has melted completely.
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7
Transfer to a bowl to cool, about 1 hour.
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8
Discard the vanilla pod.
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9
The sauce may be made 1 day ahead and kept at room temperature in an airtight container.
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10
Combine 1/4 cup boiling water and sugar in a medium saucepan.
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11
Cook over high heat until the sugar dissolves.
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12
Once dissolved, do not stir; let cook until caramel forms, brushing down the sides of the pan with a damp pastry brush as needed to keep crystals from forming, about 5 minutes.
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13
Remove from heat, and slowly whisk in the remaining 1/2 cup boiling water at arms length, being careful not to splatter the hot caramel.
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14
Remove from the heat, and stir in the vanilla and cognac.
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15
The sauce may be used warm or at room temperature.
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16
Caramel is sugar that has been taken just to the edge of burning.
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17
Caramels color reveals the extent to which it is cooked.
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18
The palest form is just concentrated sugar syrup.
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19
The next stage is golden, followed by amber and then dark.
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20
For most culinary purposes, amber is the color of choice for its deep golden hue and nutty, sweet flavor.
