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This silky, dark caramel sauce would be delicious on ice cream, pound cake and fresh strawberries. Slideshow: More Delicious Caramel Recipes 

Grace Parisi
December 2012

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Credit: © Chris Court

Recipe Summary

total:
15 mins
Yield:
makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the sugar in a large saucepan and pour the water all around. Add the vanilla bean and seeds and cook over moderately high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook without stirring until a deep-amber caramel forms, about 5 minutes. Gently swirl the pan to color the caramel evenly.

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  • Remove the pan from the heat and add the cream. When the bubbling subsides, bring the sauce to a boil and cook over moderate heat, stirring, until the hardened caramel is dissolved. Discard the vanilla bean. Stir in the fleur de sel and let cool.

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