Caramel Sauce

• Ingredients:
• 2/3 cup heavy cream
• 1/4 vanilla bean
• 1 1/4 cups sugar
• 1/4 tsp. salt
• 2 Tbs. light corn syrup
• 3/4 tsp. fresh lemon juice
• 4 Tbs. (1/2 stick) unsalted butter, cut into 1-inch pieces

1. Directions:
2. Pour the cream into a small saucepan. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds into the cream. Set over medium heat and bring just to a simmer, then reduce the heat to low and keep the cream mixture warm.
3. In a large, heavy saucepan over medium heat, combine the sugar, salt, corn syrup and 1/4 cup water, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the mixture turns a light amber color, 5 to 7 minutes. Remove from the heat.
4. Carefully pour the warm cream into the caramel; the mixture will boil vigorously. When the boiling subsides, whisk until smooth. Stir in the lemon juice and let cool for 10 minutes.
5. Add the butter 1 piece at a time, whisking constantly after each addition. Continue to whisk the caramel as it cools. Makes about 1 1/2 cups.

ingredients, heavy cream, vanilla bean, sugar, salt, light corn syrup, lemon juice, unsalted butter

Taken from www.epicurious.com/recipes/member/views/caramel-sauce-50051915 (may not work)