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Salted Vanilla Bean Caramel

Prep Time 2 minutes
Cook Time 20 minutes

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.