- 1 cup dark-brown sugar
- 1/2 pound (2 sticks) unsalted butter
- 1/2 vanilla bean, split lengthwise and scraped
- 1/2 cup heavy cream
- Pinch of salt
- 1/2 teaspoon freshly squeezed lemon juice
In a medium saucepan, combine sugar, butter, and vanilla bean over medium-high heat. Bring to a boil, stirring frequently. Stir in cream, and remove from heat. Add salt and lemon juice, stirring to combine. Store refrigerated, in an airtight container, for up to 1 week. Reheat, in a heatproof bowl set over a pan of simmering water, before using.