Homemade Vanilla Caramel Sauce Recipe
Experience the heavenly taste of silky homemade caramel sauce, infused with the rich, aromatic flavor of vanilla. This recipe is perfect for drizzling over desserts, stirring into beverages, or enjoying by the spoonful!
Ingredients
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 400g |
| Water | 200ml |
| Vanilla bean pod | 1 |
Nutritional Information (Per serving – approximately 50ml)
| Nutrient | Amount |
|---|---|
| Calories | 110 |
| Carbohydrates | 28g |
| Sugars | 28g |
| Fats | 0g |
| Protein | 0g |
| Sodium | 2mg |
Instructions
Step 1: Prepare the Sugar Base
- Place a medium-sized saucepan with a heavy bottom on the stove over low heat.
- Add the 400g of granulated sugar to the pan. A heavy-bottomed pan ensures even heat distribution, preventing the sugar from burning before it caramelizes.
- Allow the sugar to slowly heat and melt, stirring occasionally with a heatproof spatula or wooden spoon. Continue until the sugar transforms into a deep golden-brown caramel.
Step 2: Infuse the Water with Vanilla
- While the sugar is melting, take another small saucepan and pour in 200ml of water.
- Split the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the water.
- Bring the water to a gentle boil over medium heat. This step is crucialโboiling the water ensures it combines smoothly with the hot caramel later without causing it to harden.
Step 3: Combine the Caramel and Vanilla Water
- Once the sugar reaches a beautiful caramel hue, carefully pour the boiling vanilla water into the caramelized sugar. Be cautious, as the mixture will bubble and steam vigorously.
- Stir quickly and continuously with a whisk until the water and caramel blend seamlessly into a smooth sauce.
Step 4: Cool and Store
- Remove the pan from heat and allow the caramel sauce to cool slightly.
- Transfer the sauce into a heatproof jar or container and let it cool to room temperature.
- Once cooled, the sauce will thicken slightly, creating a rich and luxurious consistency.
Pro Tips for Perfect Caramel Sauce
- Avoid Stirring Early: Stirring sugar too early can cause it to crystallize. Let it melt undisturbed until it starts to caramelize.
- Stay Vigilant: Caramel can go from perfect to burnt in seconds. Keep a close eye on it as it changes color.
- Experiment with Flavors: Substitute vanilla with other flavors, such as almond or citrus zest, to customize your caramel sauce.
This recipe for Vanilla Caramel Sauce is an effortless way to add a touch of indulgence to your everyday treats. Whip up a batch and elevate your dessert game with this liquid gold!
