Vanilla-Caramel Sauce

1. 1

   In a small saucepan, combine the cream, butter and the vanilla bean and seeds.

2. 2

   Bring to a simmer, then remove from the heat.

3. 3

   In a heavy, medium saucepan, cook the corn syrup over moderate heat until bubbling.

4. 4

   Sprinkle in 1/4 cup of the sugar and cook, stirring just until the edges begin to turn a light amber, about 2 minutes.

5. 5

   Repeat with the remaining sugar, adding 1/4 cup at a time.

6. 6

   Once all of the sugar has been added, cook the corn syrup mixture until a medium-amber caramel forms, stirring and swirling the pan, about 5 minutes.

7. 7

   Remove the caramel from the heat and carefully add the cream mixture.

8. 8

   Cook the caramel over moderate heat, stirring frequently until any hardened sugar melts and the caramel is bubbling, 2 to 3 minutes.

9. 9

   Let cool slightly, then whisk in the water.

10. 10

    Remove the vanilla bean and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.