Instructions: This is a very buttery, velvety sauce, perfect over ice cream or frozen yogurt, but also lovely as a sauce over pound cake or other freshly baked cakes.

Mix it into milkshakes or even cold or warm milk for a dreamy vanilla-milk.

Personally, I think caramel is pretty wonderful warmed slightly and eaten by the spoonful.

This recipe makes a true light vanilla caramel. If you want a more butterscotch or praline flavor, substitute light or dark brown sugar for the white sugar.

1 1/3 cups granulated sugar
3/4 cup whipping cream
3/4 cup light corn syrup
6 tablespoons unsalted butter
pinch salt
1 vanilla bean, split lengthwise
pure vanilla extract to taste (1 teaspoon to 1 tablespoon or more)

In a heavy saucepan, combine all ingredients except butter and vanilla extract. Cook over medium-high heat, stirring occasionally, until mixture reaches 240 degrees on a candy thermometer. Remove from heat, beat in butter, and then let rest for 30 minutes. Remove vanilla bean, pressing seeds from inside the bean. Rinse bean and save for vanilla sugar or another use. Stir in pure vanilla extract, 1 teaspoon at a time, until you have the desired intensity of flavor. Serve warm or at room temperature.

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