Instructions: Heat sugar, corn syrup and vanilla bean seeds (not vanilla extract if using) in heavy-bottomed saucepan over medium heat until sugar has dissolved and is caramelized to a rust color, about 10 minutes.

As soon as sugar caramelizes, remove from heat and add half-and-half and vanilla extract if using, stirring until well combined. Be careful because mixture will bubble up fiercely.

Return to medium heat and stir until mixture is smooth. Whisk in white chocolate until thoroughly incorporated. Serve warm or at room temperature.

This recipe yields 2 cups.

Yield: 2 cups

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