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1
Bring the cream and vanilla bean to a boil in a small saucepan over medium heat.
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2
Remove from the heat and let steep for 10 minutes.
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3
Remove the vanilla bean.
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4
Scrape out the tiny seeds with the tip of a knife, and add to the cream.
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5
Discard the vanilla bean and set aside.
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6
Place the sugar and corn syrup in a 3-quart saucepan, and mix with a wooden spoon until as much of the sugar is coated with the syrup as possible.
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7
Scrape any sugar back into the pan and turn the heat to medium.
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8
The sugar will begin to break down after 3 or 4 minutes.
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9
Stir once or twice, mixing the undissolved sugar into the warm liquid.
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10
When it becomes foamy after about 2 more minutes, stop stirring.
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11
Continue heating for 2 minutes until the syrup begins to turn medium brown.
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12
Whisk in the butter a little at a time and continue whisking until the mixture comes together.
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13
Remove from the heat and very slowly whisk in the cream a little at a time and continue whisking until the mixture comes together again.
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14
The caramel is extremely hot and initially will bubble up as the cream is being added.
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15
Return the saucepan to the burner over low heat and sir until the caramel sauce is completely smooth and all ingredients are incorporated (sauce will thicken as it cools).
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16
Allow the caramel to cool completely before storing in a covered container in the refrigerator.
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17
Serve warm.
