Buttery caramel & French Salt

Love, love the combination of salty &

sweet. So I came up with this ridiculously simple

caramel sauce.  I cook up a little of my

vanilla sugar, vanilla bean seeds,

French gray salt, heavy cream and

water in a deep pan, on the stove top. The flavors

come together to become…

this gorgeous, rich, milky,

amber colored goodness with flecks of dark

vanilla bean.

Drizzled on homemade vanilla bean

ice cream or a slice of pie…sooo yummy! I’m making this

batch, for our ‘Le Petite Pie’

making party.

Very excited!

A handmade pillow of pie, dipped in

a little homemade salted caramel sauce…

mmmm…works for me!

Ingredients ~

1 ½ cups vanilla sugar

1/3-cup water

1 ¼_cups heavy cream

½ tsp vanilla

1 vanilla bean

1 tsp French gray salt

Preparation ~

Scrape the vanilla bean into the cream, add

good vanilla and whisk.  Set aside.

 Put sugar and water in a deep saucepan.

Bring to a boil. Do NOT

stir, though you can swirl a bit but

CAREFULLY! It is VERY hot. Boil until

the liquid becomes amber colored. Do not

take your eyes off of it. This process can take anywhere from

6 to 10 minutes. Remove from the heat, grab a

whisk, STAND BACK and slowly, add the

cream mixture. Again, carefully because it will

bubble and spit. Keep whisking until you get a

thin, smooth liquid.

Oh my! 

Cool, jar & refrigerate. Keeps

for about a week.

Monica