Makes enough to fill a recycled Bonne Maman jar.
3/4 cup heavy cream
1/3 stick salted butter
1 cup sugar
3 tablespoons water
1/3 vanilla bean, halved and seeds scraped out
Measure out heavy cream and butter and set aside. Place sugar and water in a medium-sized saucepan. Swirl around until all the sugar is wet. Add more water if you need to. Place over medium heat. Don't walk away. Swirl around (by the pot handle) if it's not caramelizing evenly. Cook until it's almost at desired color (about Grade B maple syrup, maybe darker). Remove from heat and pour in the heavy cream. Careful. It will rise up and spatter. Whisk until combined. Add the butter. Mix until combined. Cool for 20 minutes and then whisk in vanilla bean seeds. Store scraped vanilla bean in the caramel. It will keep for a few weeks in the fridge.
DASH AND BELLA