- Total Time
It’s worth the extra attention to stir this luscious caramel sauce as it cooks. Serve it over fresh berries, use it as a dip for apple or pear slices, or spread it on your morning toast—it’s truly great with anything!
whole milk2 cup(s)
kosher salt1 pinch
cinnamon stick(s)1 item(s), (1 1/2-inch)
vanilla bean(s)½ item(s)
baking soda¼ tsp
- 1 Add milk, sugar, salt, and cinnamon stick to medium heavy- bottomed saucepan. Cut vanilla bean in half lengthwise and scrape seeds into saucepan; add bean to saucepan. Set over medium-high heat and cook, stirring constantly, until mixture comes to boil, about 7 minutes. Remove from heat and stir in baking soda (mixture will become frothy).
- 2 Return saucepan to medium heat and cook, stirring frequently, until sauce turns caramel-colored and thickens to coat the back of a metal spoon, adjusting heat as needed to prevent scorching, 25–30 minutes.
- 3 Remove from heat; remove and discard vanilla bean and cinnamon stick. Transfer to small bowl to cool. Cover and refrigerate up to 1 week.
- Serving size: (1 tablespoon)