Vanilla Bean Sundaes with Chocolate Salted Caramel Sauce
Time to step up your game with these vanilla bean sundaes with chocolate salted caramel sauce. They're fun, easy and absolutely delicious!
Servings: 1 1/2 cups chocolate salted caramel
For the Chocolate Salted Caramel Sauce:
- 1 c. granulated sugar
- 2 tbsp. water
- 1 tbsp. light corn syrup
- 1/2 c. heavy cream at room temperature (or slightly warmed in a microwave)
- 2 tbsp. unsalted butter cut into 3 pieces and very soft
- 1/2 tsp. fine sea salt
- 4 oz. semisweet chocolate finely chopped
- 1/2 tsp. vanilla bean paste or extract
For the Sundaes:
- Ice cream such as Signature Reserve™ Madagascar Vanilla Bean
- Chopped roasted/toasted nuts
- Maraschino cherries
- Sugar cones
- Mini chocolate chips or sprinkles optional
Add the sugar, water and corn syrup in a small saucepan or skillet and bring to a boil over medium heat. Allow the ingredients to bubble away for about 7-10 minutes. Swirl the pan a couple of times once you start seeing some color, until the caramel turns a pale to medium amber (do not let it get as dark as mahogany).
Lower the heat, stand away from the pan and add the cream, followed by the butter and salt — ingredients that might cause the caramel to roil. Return to the heat and whisk for 1 minute.
Remove the pan from the heat, add the chocolate and vanilla, whisk until smooth. Pour the caramel into a jar or bowl and cover with a piece of plastic wrap. Refrigerate for 1 hour before serving to allow it to thicken. If refrigerated for longer an the caramel is too thick, warm it in the microwave until it reaches desired consistency.
Drizzle over ice cream, top with chopped nuts, a cherry and a cone. Add a pinch or two of mini chocolate chips or sprinkles for fun!