Caramel Sauce
A classic pastry caramel sauce made with sugar, water, and vanilla. Smooth, shiny, and slightly bittersweet, it is perfect for panna cotta, crème caramel, and other delicate desserts.
Ingredients
- 400 g sugar (2 cups)
- 200 ml water (3/4 cup + 1 tbsp)
- 1 vanilla bean
How to Make It
- Place the sugar in a wide heavy-bottomed saucepan
- Heat gently over low heat until it melts and turns amber
- In a separate saucepan bring the water to a boil
- Split the vanilla bean and scrape out the seeds
- Add the seeds to the boiling water
- Once the sugar is caramelized, carefully pour in the boiling vanilla water
- Stir quickly until smooth and combined
- Remove from the heat
- Let cool before using
Tips
- Use a heavy-bottomed pan so the sugar caramelizes evenly
- The water must be boiling hot or the caramel can seize
- Add the hot water very carefully as it may splatter
- Cook the sugar only until amber or it may become too bitter
Storage
- Keeps for about 1 month at room temperature in a sealed jar
- Best used once fully cooled
- Freezing is not recommended