Caramel Sauce—Dry Method

Preparation

1. Step 1

   In a large heavy skillet, spread the sugar in an even layer over medium-high heat. Add the vanilla bean and seed scrapings. Without stirring, let cook until the outer edges of the sugar melt and begin to turn golden, about 5 minutes.

   Step 2

   With a wooden spoon, slowly stir together the melted and unmelted sugar until all the sugar is melted, clear, and golden. At arm’s length, carefully pour in 1 cup water while stirring rapidly. Continue stirring until the mixture has melted completely. Transfer to a bowl to cool, about 1 hour. Discard the vanilla pod. The sauce may be made 1 day ahead and kept at room temperature in an airtight container.