Salted Vanilla Bean Caramel
Rich, buttery, and perfectly balanced — the ultimate homemade caramel with a hint of vanilla and a kiss of sea salt.
I have loved caramel for as long as I can remember. It’s my guilty pleasure — I hunt for it first in every mixed chocolate box, and I’ll happily drizzle it over ice cream without a second thought. There’s something so comforting and nostalgic about its buttery sweetness and deep, golden colour.
In recent years, caramel — especially salted caramel — has had a bit of a glow-up. It’s become one of those timeless food trends, joining the ranks of macarons, bomb alaskas, and sundried tomatoes. As food critic A.A. Gill once said, salted caramel may just be the defining flavour of our era — and honestly, he might be right.
The reason it’s so beloved? Versatility. Salted caramel elevates almost anything it touches. It’s incredible straight from the spoon, divine drizzled over vanilla ice cream, and adds a hidden layer of indulgence when spooned into cupcakes or brownies. It pairs beautifully with chocolate, fruits, pastries, and even coffee. Once you make it yourself, you’ll wonder how you ever lived without a jar tucked in your fridge.
This Salted Vanilla Bean Caramel is my ode to that obsession — simple, elegant, and utterly irresistible.
Why You’ll Love This Salted Caramel
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Incredibly versatile: Use it as a drizzle, filling, or dip — it goes with everything.
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Perfect balance: Sweet, buttery caramel with just the right amount of salt and vanilla.
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Simple ingredients: You likely already have everything you need in your pantry.
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Quick to make: Ready in under 30 minutes, and lasts for weeks in the fridge.
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Restaurant-worthy results: Smooth, glossy, and luxurious enough to impress anyone.
Homemade caramel is pure alchemy — a little sugar, heat, and patience transform into liquid gold. There’s something magical about watching sugar bubble and deepen in colour, filling the kitchen with that unmistakable toffee scent.
This salted vanilla bean version is a celebration of that magic — silky, fragrant, and just indulgent enough to make an ordinary day feel special. Whether you swirl it through ice cream, drizzle it over pancakes, or sneak spoonfuls straight from the jar (no judgment here), it’s the kind of recipe that brings joy to both the making and the eating.
Once you’ve made your own, you’ll never go back to store-bought again. This is more than caramel — it’s comfort, creativity, and a reminder that the simplest things often taste the best.
Salted Vanilla Bean Caramel Recipe
Prep Time: 2 mins
Cook Time: 20 mins
Course: Sweet Treats, Dessert
Keyword: Caramel, Salted Caramel, Vanilla, Sauce, Gluten Free
Servings: Approx. 1 cup
Ingredients
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½ cup cream
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½ vanilla bean, cut and seeds scraped (or 1 tsp vanilla extract)
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¾ cup caster sugar
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2 tbsp liquid glucose
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¼ cup water
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1 pinch sea salt flakes
Instructions
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In a small saucepan, place the cream and the scraped vanilla bean with its seeds. Bring just to a boil over medium heat, then remove from heat. Allow to infuse for 20 minutes, then strain and discard the vanilla pod.
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In a deep saucepan, combine caster sugar, water, and liquid glucose. Heat gently over medium-low until the sugar dissolves completely and begins to bubble.
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Once bubbling, do not stir — this prevents sugar crystallisation.
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Increase heat to medium and cook until the mixture turns a deep amber colour.
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Remove from heat, carefully add the strained cream (it will bubble up intensely), and stir until smooth.
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Add sea salt flakes to taste and stir through.
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Allow to cool slightly before pouring into a clean jar. Store in the fridge.
Tips and Variations
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For regular caramel: Omit the sea salt flakes for a classic version.
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Vanilla swap: Use 1 tsp pure vanilla extract if you don’t have a vanilla bean.
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Dairy-free version: Replace cream with coconut cream for a tropical twist.
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Thicker caramel: Simmer an extra 2–3 minutes after adding the cream.
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Flavour ideas: Add espresso, bourbon, or orange zest for a gourmet touch.
Pro Tip: Caramel can go from perfect to burnt in seconds — stay close and trust your senses. When it turns golden amber, it’s ready.
Serving and Storage
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Serve it with: Ice cream, brownies, pancakes, apple slices, or stirred into coffee.
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Storage: Store in a sealed glass jar in the fridge for up to 3 weeks.
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Reheat: Warm gently in the microwave for 10–15 seconds or over a low stovetop to return it to a pourable consistency.
FAQ
Q: Why did my caramel crystallise?
A: It’s likely because it was stirred during caramelisation. Let it melt undisturbed until amber in colour.
Q: Can I double the recipe?
A: Yes! Just use a larger saucepan to prevent overflow when adding cream.
Q: Can I make it vegan?
A: Yes, swap cream for coconut cream and use vegan-friendly glucose syrup.
Q: What’s the best salt to use?
A: Flaky sea salt works beautifully for subtle texture and flavour contrast.
Salted Vanilla Bean Caramel
Ingredients
- 1/2 cup cream
- 1/2 vanilla Bean cut and seeds scraped
- 3/4 cup caster sugar
- 2 tbsp liquid glucose
- 1/4 cup water
- 1 pinch of sea salt flakes
Instructions
- In a sauce pan place the cream and the scraped vanilla bean and seeds. On a medium heat just bring to a boil, then remove form heat and leave to infuse for 20 minutes. once infused strain and put to one side, discarding the vanilla bean.
- In a deep sauce pan add the caster sugar, water and liquid glucose. On a medium low heat, slowly heat the mixture until the sugar is dissolved and starting to bubble.
- Don’t move or stir the mixture once at this stage or you will encourage crystalisation of the sugar.
- Turn the heat up to medium and heat until the sugar mixture is the colour of amber. Remove from the heat and add the strained cream and stir until the mixture has come together into a smooth consistence (watch out when you add the cream, it has a tendency to bubbly and steam with fury so keep hands and faces away). Add the salt to taste and stir through.
- Cool slightly and then pour into a jar. Store in the fridge.
Notes
- Liquid glucose can be found in the baking isle of most supermarkets or get it online.
- If you don’t have a vanilla bean handy substitute with 1 tsp of vanilla extract or to taste.
- To make regular caramel simply leave out the sea salt flakes.
How do you enjoy your caramel?
