Vanilla Bean Caramel Sauce
A rich vanilla bean caramel sauce perfect for coffee drinks, lattes, cold brew, and desserts.
This vanilla bean caramel sauce is optimized for coffee drinks while still being excellent over ice cream and other desserts. Using half-and-half instead of heavy cream creates a slightly lighter sauce that mixes easily into hot and iced beverages.
Adapted from: Homemade Caramel Sauce
Ingredients
1 cup granulated sugar
1/3 cup water
3/4 cup half-and-half
Half-and-half creates a slightly thinner sauce than heavy cream, making it ideal for coffee drinks.
2 tbsp salted butter
Salted butter adds richness and a subtle salty balance. If you use unsalted, you might need more salt.
1 tbsp vanilla bean paste
Provides a stronger vanilla flavor and visible vanilla bean specks. Extract will work, but have a more subtle flavor.
Pinch of salt
Helps balance the sweetness.
Directions
Add the sugar to a heavy-bottomed saucepan and shake until it forms an even layer.
Add the water to fully moisten the sugar. Do not stir once the water has been added.
It's okay if a few spots do not fully moisten. Do not stir or agitate the sugar.
Place the saucepan over medium heat and cook until the sugar dissolves and becomes clear.
Increase the heat to medium-high and continue cooking until the caramel reaches a deep amber color, about 8–10 minutes.
Watch the color carefully near the end. Caramel can go from amber to burnt very quickly.
A light amber color creates a milder caramel flavor, while a deeper amber color develops a richer, more complex flavor.
If using a thermometer, the caramel is typically ready between 340°F and 350°F (171°C–177°C).Remove from the heat and carefully pour in the half-and-half.
The caramel will harden and clump significantly at this stage. This is expected.
Add the butter and stir continuously.
Return the saucepan to low heat and continue stirring until the caramel completely smooths out.
This may take several minutes when using half-and-half. Continue stirring gently until all hardened caramel pieces have melted back into the sauce.
Remove from the heat and stir in the vanilla bean paste and salt until fully incorporated.
Allow the caramel sauce to cool until safe to handle, then transfer it to a squeeze bottle.
The finished sauce remains squeezeable even when stored in the refrigerator.
Store refrigerated for up to 2 weeks. Excellent in coffee, lattes, cold brew, over ice cream, or drizzled on brownies and cheesecake.