Caramel sauce

Ingredients:

• 1 cup heavy cream
• 2 tablespoons light corn syrup
• 2 tbsp (30 g) unsalted butter
• 1/4 tsp coarse salt
• 1 cup of sugar
• 1 vanilla bean, split lengthwise and seeds scraped out (or 2 tsp vanilla extract)

Preparation:

1. In a saucepan, combine heavy cream, corn syrup, butter, and salt. Bring the mixture to a boil over medium heat, stirring constantly. Remove from heat.
2. Spread the sugar in an even layer on the bottom of a large skillet. Cook over medium heat for about 5 minutes, without stirring, until the sugar melts and begins to caramelize. Continue cooking for another 10-15 minutes, swirling the pan (but not stirring), until the caramel turns a deep amber color.
3. Remove the caramel from the heat, then add the warm cream mixture. Return to medium heat and bring to a boil. Cook for about 7 minutes, stirring constantly. Add the vanilla.
   
   Cool slightly before serving. To store the sauce, let it cool completely, cover, and refrigerate. It will keep for up to 2 weeks. Preheat before serving.
   
   In the article you will read What to do with vanilla beans.