Stroopwaffel Caramel Sauce
- Yield: Makes about 1 cup
Source: Martha Stewart Living Television
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon corn syrup
- 1 teaspoon freshly squeezed lemon juice
- 6 tablespoons heavy cream
- 1/2 vanilla bean, split and scraped
- 1 tablespoon unsalted butter
Combine sugar with 1/4 cup water, the corn syrup, and lemon juice in a small saucepan over medium heat. Gently swirl until sugar dissolves. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking, about 10 minutes.
Reduce the heat to low, and slowly add cream, stirring with a wooden spoon. Be careful: The hot caramel will splatter when the cream is added. Add vanilla bean and butter, and stir until smooth.
Strain the sauce through a fine strainer into a bowl, and set aside to cool.