Vanilla Bean Sea Salt Caramel

We use this vanilla bean sea salt caramel just about anywhere we can put it. We first started making it for banana and coconut cream pies. In the cream pies there is a thin layer of this caramel that sits on top of the chocolate lined crust. The caramel adds a richness and flavor that pairs perfectly with just about anything. 

This caramel comes together easier than you think! The trickiest part of the process is ensuring the sugar does not burn during the crystallization process. To ensure this, pull it off the heat right as it begins to reach an amber color. 

Ingredient Notes:

• Heavy Cream: Use high-quality heavy cream for a rich and creamy caramel. Quality heavy cream is key to this recipe. Do not substitute with half and half or a milk alternative.
• Vanilla Bean: The vanilla bean adds a the best flavor to the caramel (not to mention beautiful vanilla bean flecks throughout). If you don’t have a vanilla bean, you can use vanilla extract as a substitute.
• Sugar: Granulated sugar is the main sweetener in this caramel recipe. It is important to use white granulated sugar for proper caramelization and to achieve the desired color and flavor.
• Water: Water is used to dissolve the sugar and create the caramel syrup.
• Salt: A pinch of salt enhances the overall flavor of the caramel and balances out the sweetness. You can adjust the amount of salt to your taste preference.
• Light Corn Syrup: Corn syrup helps prevent crystallization in the caramel and creates a smoother texture. You can use light or dark corn syrup based on your preference.
• Lemon Juice: Fresh lemon juice is added to the caramel to provide a hint of acidity that balances the sweetness and adds brightness to the flavor. It also helps prevent crystallization in the caramel.
• Butter: Butter adds richness and creaminess to the caramel. We use salted butter for a little saltiness throughout the caramel. Cut it into pieces for easier melting and incorporation.

Step 1: Caramelize the sugar

Combine the sugar, water, salt, and corn syrup in a heavy, medium pot. Bring the contents to a boil, stirring until the sugar is dissolved. Continue to cook, without stirring, the contents until the mixture is amber colored. This will take 5-8 minutes – while this is happening, heat the cream (step 2).

Step 2: Heat the cream

To start, heat the cream and vanilla bean in a saucepan until it is just under a boil. Once it is steaming but not bubbling, reduce the heat to low. The goal is to keep the cream very warm without leaving it too long to form a skin or stick to the bottom.

Step 3: Combine the sugar and cream

Once the caramel is amber colored, quickly remove it from the heat. Quickly add the heated cream mixture and whisk until smooth. Add the lemon juice and let the mixture cool for 10 minutes.

Step 4: Add the butter into the sea salt caramel

After the mixture cools for 10 minutes, whisk in the butter 1 tablespoon at a time. Mix until smooth after each addition. Allow the caramel to fully cool and store in an airtight container in the fridge.

Tips for the best caramel:

• Use a pan larger than the contents when boiling the sugar, water, salt, and corn syrup, as the mixture will bubble up to approximately four times its initial volume.
• Whisk constantly after adding the warmed cream to the caramel to ensure a smooth and homogenous mixture.
• Let the caramel cool for 10 minutes before adding the butter, as this will help prevent the caramel from breaking or becoming too thin.
• If the caramel becomes too thick after cooling, you can gently reheat it over low heat.

FAQ:

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Vanilla Bean Sea Salt Caramel

25 minutes minutes

Servings 2 cups

Ingredients

• ⅔ cup heavy cream
• ¼ vanilla bean
• 1¼ cup sugar
• ¼ cup water
• ¼ teaspoon salt
• 2 tablespoon light corn syrup
• ¾ teaspoon fresh lemon juice
• 4 tablespoons unsalted butter cut into pieces

Instructions

• In a medium pot, combine the sugar, water, salt, and corn syrup (use a pan larger than the contents as it will bubble to ~4x the contents) Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. Remove from the heat. (Complete step 2 while the mixture is becoming an amber color)
• While the sugar is heating, pour the heavy cream into a small pot. Add the vanilla bean (split and seeded with the tip of a sharp knife) to the cream. Place the pan over medium-high heat until it is just under a boil. Reduce the heat to low to keep the milk warm.
• Slowly pour the warmed cream into the amber sugar syrup. At first, the mixture will boil furiously but then will simmer down. Whisk until smooth. Add the lemon juice and cool for 10 minutes.
• One tablespoon at a time, add the butter to the caramel. Whisk constantly after each addition. If not using, cool and refrigerate. The caramel will keep in an airtight container in the refrigerator for 1 month.

Notes

adapted from Tartine

Entertainer’s Note:

Serve this with sliced apples, melted chocolate, and sea salt for an easy but delicious dessert that guests can dip for themselves.