Caramel SauceDry Method

Directions

1. 1
   In a large heavy skillet, spread the sugar in an even layer over medium-high heat.
2. 2
   Add the vanilla bean and seed scrapings.
3. 3
   Without stirring, let cook until the outer edges of the sugar melt and begin to turn golden, about 5 minutes.
4. 4
   With a wooden spoon, slowly stir together the melted and unmelted sugar until all the sugar is melted, clear, and golden.
5. 5
   At arms length, carefully pour in 1 cup water while stirring rapidly.
6. 6
   Continue stirring until the mixture has melted completely.
7. 7
   Transfer to a bowl to cool, about 1 hour.
8. 8
   Discard the vanilla pod.
9. 9
   The sauce may be made 1 day ahead and kept at room temperature in an airtight container.