Sea Salt and Vanilla Bean Caramel Sauce

The Holiday Bake, Craft, Sew Along is BACK!

The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

Do you want some Sewing Inspiration for Holiday Gift Ideas? Skip To My Lou has those!

How about some new Craft Ideas for handmade Holiday Gifts? According to Kelly has those!

Need ideas for Homemade Food Gift ideas for the Holidays? I’ll have those here!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

Today’s delectable Handmade Holiday guest poster is the wonderful, talented Bree.  If y’all don’t already know Bree and her tasty blog, Baked by Bree — well, toss away the rock you’re living under, get out the elastic waistbands and prepare to be enchanted — oh, you might want to grab a drool bib. (just sayin’)

Sea Salt and Vanilla Bean Caramel Sauce

Hello. My name is Bree and I write at bakedbree.com. Thank you for having me for the Holiday Bake, Craft, and Sew Along. I love to give and receive food gifts during the holidays. I love to know that someone spent time making me something that they thought that I would love. My Sea Salt and Vanilla Bean Caramel Sauce is always a hit and can be used in many different ways. Over ice cream, in a buttercream frosting, over pancakes, or straight from the jar. Making caramel is not hard, but it is helpful to follow my tips which can be found here.

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  Sea Salt and Vanilla Bean Caramel Sauce

  Sea Salt and Vanilla Bean Caramel Sauce recipe by Bree

  Print Recipe

  Ingredients

  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 1/4 cups heavy cream used 2 cups by accident, oops.
  • 1/2 teaspoon vanilla
  • 1 vanilla bean sliced and seeded
  • 1 teaspoon sea salt

  Instructions

  • Slice a vanilla bean in half. Using the back of the knife, scrape the seeds from the pod.
  • Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside.
  • Put the sugar and water in a saucepan over medium heat. Bring the sugar to a boil. Let the sugar cook (do not stir using a spoon, at most, you may swirl the pan to avoid hot spots) until it reaches a deep amber color.
  • Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together.
  • Pour into a jar and keep in the fridge. The sauce will thicken, but it is more of a loose sauce.

  This will keep for about a week in the fridge.

  Author: Rachel