Vanilla Bean Salted Caramel – Delicious salted caramel sauce packed with flecks of vanilla bean! Perfect for drizzling over pie or ice cream
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Happy almost Thanksgiving! I think everyone across the board is in a similar state of stress right now. I’m very grateful because I apparently got the last Tofurkey in the entire county, but beyond that I’m just as stressed as everyone else. Buuuut I have something here to make things better! Dessert fixes everything, I’m sure of it.
I know I just talked about how I used to hate caramel, but I’m obsessed now, so here’s another recipe involving caramel. This caramel sauce is 1. salted and 2. packed with real vanilla bean, which is one of my FAVORITE things to work with. I got so spoiled through culinary school and working in casinos, because there’s huge pouches of 50+ vanilla beans that I would go through every day. And now when I’m baking from home, I’m like I NEED 50 VANILLA BEANS RIGHT NOW, and then I remember that in the real world they’re super expensive and I don’t have a stockpile ready at all times. Wah wahhh.
This recipe comes from the lovely Bobby Flay, who I hated for some reason for a long time until I watched his breakfast show and realized that he’s my hero. He was literally downing mimosas, stuck a popsicle stick through a banana and slathered some almond butter on it and was like, “uhh, there ya go, it’s a Banana Breakfast Pop” and if that isn’t ME I don’t know what is. I’ve only seen that one episode, and honestly that’s all I need to see.
So obviously, I trusted his caramel recipe and obviously it came out wonderfully. All I did was substitute vegan butter and nondairy creamer (it’s much thicker than nondairy milk), then added some vanilla bean. Yum.
Bobby Flay, call me. Let’s get mimosas.
Vanilla Bean Salted Caramel Sauce (Vegan)
- 1 cup granulated sugar
- 1/2 cup Silk Vanilla Nondairy Creamer
- 1/2 of a vanilla bean
- 2 Tbsp. vegan butter
- 3/4 tsp. salt or to taste
- In a medium saucepan, mix the sugar and 1/4 cup water.
- Heat on medium, without stirring, until the sugar has turned a deep caramel color.
- Scrape out the vanilla bean and add it to the creamer. Warm over medium heat.
- Once the caramel is ready, slowly add in the cream. Heat for 2-3 minutes until smooth.
- Remove from heat and add the butter and the salt.
Recipe adapted from Bobby Flay
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