This homemade caramel sauce is delicious on crêpes, vanilla ice cream, for dipping apples and much more.
If the cream is too cold or if you add it too quickly, the caramel will harden. If that happens, heat it over low heat while stirring constantly till it is smooth and creamy.
Instead of vanilla bean you can also use a bit of sea salt or ground cardamom.
When you are finished, soak your saucepan and utensils in hot water right away, and don't let the caramel harden - it will make cleaning much easier.