Vanilla Bean Caramel Sauce

One of my personal culinary goals has been to make homemade caramel.  I tried making a caramel buttercream back in the spring and it was an utter failure.  I burned two batches of sugar, almost ruined my saucepan, and had to scramble at the last minute to top my cupcakes with another frosting.  This time around I was determined to make vanilla bean caramel sauce to have alongside the hot fudge sauce for our brownie sundae bar.  I was so excited that these directions were spot-on and the caramel turned out!  Not only was it an easy recipe to make, the caramel is so creamy and the vanilla bean takes the flavor to new heights.  This is delicious served on ice cream as well as with apples.

Vanilla Bean Caramel Sauce

1 cup sugar

1 1/4 cups heavy cream

1 vanilla bean, split lengthwise

1/4 tsp coarse salt

1/2 tsp vanilla extract

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream.  Set aside.  Once the caramel reaches a deep amber color, immediately remove the saucepan from the heat. (To test the color, spoon a drop onto a white plate.)  Carefully whisk in half of the heavy cream along with the vanilla bean seeds.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla extract.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.

Store in airtight container in the fridge.  If needed, it can be rewarmed in the microwave at 15-second intervals.

source:  recipe from annie's eats, originally from The Perfect Scoop

Hot Fudge Sauce

As I was preparing for Caleb's parents to visit this past weekend, I realized I wasn't going to have time to make a big dessert.  I decided to just serve brownie sundaes, but I wanted to have some good toppings to offer.  I made this hot fudge sauce and a caramel sauce (recipe coming) to add to our sundaes.  I never realized how easy it was to make hot fudge sauce from scratch.  Now that I know how much better it tastes, I won't ever buy the stuff from the store! 

Hot Fudge Sauce

4 oz unsweetened chocolate, finely chopped

3 Tbsp unsalted butter 

2/3 cup water

1/3 cup sugar

6 Tbsp corn syrup

pinch of salt

1 Tbsp rum or vanilla extract

Combine the butter and chocolate in a double boiler (or in the microwave if you keep a close eye on it), stirring frequently until melted and smooth.  Meanwhile, heat the water to boiling in a small saucepan.  When the chocolate and butter have melted, stir the mixture into the boiling water.  Add the sugar, corn syrup, and salt, and mix until smooth.  Increase the heat and stir until the mixture comes to a boil.  Adjust the heat so the sauce is just maintained at the boiling point.  Allow to boil for nine minutes, stirring occasionally.

Remove the pan from heat and let cool for 15 minutes.  Stir in the rum or vanilla extract until smooth.  

Store in an airtight container in the fridge.  To reheat, microwave in 15-second intervals, stirring until shiny and smooth.  Serve warm over ice cream.  Makes about 2 cups.

source:  annie's eats, originally from Silver Palate Cookbook