Bacon makes pretty much everything better, as we saw in my last post. But there are a rare few sweet treats that bacon just can’t really improve. Thankfully, we also have vanilla! I love vanilla, and rarely make any dessert that doesn’t include it somewhere. Tonight, we’re making a caramel bourbon vanilla sauce, because what also makes everything even better? Booze!
So far I’ve put this on apple cobbler, pear pie, vanilla ice cream, and even eaten it straight out of the jar. It would also be a fantastic dip for apple slices, use it to sweeten up some oatmeal in the morning, or go really decadent and pour it over a cheesecake!
This recipe is courtesy of Martha Stewart, and can be found here, if you want it from the source: http://www.marthastewart.com/338951/caramel-bourbon-vanilla-sauce
First, you’ll want to slice open the vanilla bean and scrape the seeds onto a spoon, and set them to the side.
Now, we start out adding 2 cups of sugar and 1/2 cup of water to a medium sized saucepan (or in my case, a dutch oven) over medium heat, whisking to combine.