Vanilla Bean Caramel
(from mayflowerkids’s recipe box)
Great drizzled on ice cream
Source: cooking with Paula Deen May/June 2011
Categories: caramel, ddessert, sauce
Ingredients
- 2 14 oz cans sweetened condensed milk
- 1 T vanilla bean paste
- 1/4 c whipping cream
Directions
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In the top of a double boiler, combine sweetened condensed milk and vanilla bean paste. Place over simmering water, and cook over medium-low heat for 2 hours or until the color deepens to a golden caramel. Remove from heat, and stir in cream. Store, covered, in refrigerator for up to 2 weeks.
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Makes 3 1/2 cups