Caramel SauceDry Method

• 1 1/2 cups sugar
• 1 vanilla bean, split lengthwise and scraped

1. In a large heavy skillet, spread the sugar in an even layer over medium-high heat.
2. Add the vanilla bean and seed scrapings.
3. Without stirring, let cook until the outer edges of the sugar melt and begin to turn golden, about 5 minutes.
4. With a wooden spoon, slowly stir together the melted and unmelted sugar until all the sugar is melted, clear, and golden.
5. At arms length, carefully pour in 1 cup water while stirring rapidly.
6. Continue stirring until the mixture has melted completely.
7. Transfer to a bowl to cool, about 1 hour.
8. Discard the vanilla pod.
9. The sauce may be made 1 day ahead and kept at room temperature in an airtight container.

sugar, vanilla bean

Taken from www.epicurious.com/recipes/food/views/caramel-sauce-dry-method-393301 (may not work)