Go Back

Vanilla Bean Caramel Sauce

A recipe for homemade Vanilla Bean Caramel Sauce. This thick and creamy caramel is speckled with vanilla and perfect for pairing with ice cream.
Course Dessert
Cuisine American
Keyword caramel, dessert, salted caramel, sauce, sugar, vanilla, vanilla bean
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 1 cup


  • 3/4-1 cup (177-237 milliliters) heavy cream
  • 1 vanilla bean
  • 1 cup (200 grams) granulated sugar
  • 1/3 cup (80 milliliters) water
  • 1/4 teaspoon coarse sea salt
  • 1/2 teaspoon vanilla extract


  • In a small bowl, add heavy cream and scrape in the seeds from the vanilla bean. Whisk to break up the seeds.
  • In a medium saucepan with a heavy bottom, evenly pour the sugar in a layer and add the water. Cook (do not stir) just until the sugar becomes develops a deep amber coloring and remove from heat.
  • While stirring the caramel, pour in half of the heavy cream. Once the sugar has stopped bubbling and cream has combined, whisk in remaining cream. Mix in salt and vanilla.
  • If any of the caramel has solidified while mixing in the cream, put back over low heat, while stirring, until smooth.
  • Allow to cool slightly. Serve warm or transfer to an airtight container and refrigerate for up to a week. If desired, microwave or melt the chilled caramel in a saucepan to rewarm.