Vanilla Bean Caramel

(from mayflowerkids’s recipe box)

Great drizzled on ice cream

Source: cooking with Paula Deen May/June 2011

Categories: caramel, ddessert, sauce


  • 2 14 oz cans sweetened condensed milk
  • 1 T vanilla bean paste
  • 1/4 c whipping cream


  1. In the top of a double boiler, combine sweetened condensed milk and vanilla bean paste. Place over simmering water, and cook over medium-low heat for 2 hours or until the color deepens to a golden caramel. Remove from heat, and stir in cream. Store, covered, in refrigerator for up to 2 weeks.

  2. Makes 3 1/2 cups

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