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1
Cut the vanilla bean in half lengthwise and scrape out the seeds.
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2
Put the cream in a pan, add the bean pod and the seeds and heat until just before it reaches boiling point.
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3
Take the bean pod out.
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4
Ideally you want to heat up the cream so that it's hot when step 6 is done.
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5
Please adjust the timing to start warming it.
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6
Put the granulated sugar in a pan, add the water and put on medium heat.
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7
Don't stir it.
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8
It depends on how high the heat is, but in about 4 minutes it should come to a boil.
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9
Let it boil.
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10
Don't stir it!
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11
About 5 minutes after it comes to a boil, the bottom part will start to color.
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12
Finish up the syrup in one go from this point on.
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13
Swirl the pan around.
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14
Keep swirling the pan, and once the syrup becomes the color you like, turn off the heat.
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15
Add the warmed cream from step 1 little by little.
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16
If you add it all at once it will bubble over.
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17
It will bubble up like this, so stir it with a whisk while being careful not to burn yourself.
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18
Finished.
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19
It will be quite runny when it's still hot, but will thicken once it cools down.
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20
Pour the syrup into a clean jar while it's still hot.
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21
Once it's cool, store in the refrigerator.
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22
It will keep for about 2 weeks.
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23
I used it in, Chocolate chip and caramel bread.
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24
I also used it in, Caramel chocolate cheesecake.
