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Salted Caramel Sauce
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| 3/4 cup plus 2 tablespoons | heavy cream |
| 1/2 | vanilla bean, split lengthwise |
| 1/2 cup | sugar |
| 2 tablespoons | light corn syrup |
| 4 tablespoons (1/2 stick) | unsalted butter, chilled, cut into 1/2" cubes |
| 1/4 teaspoon | kosher salt |
Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5-6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in cold butter and salt. Strain into a heatproof measuring cup. Let cool slightly.
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