Caramel

This is the recipe from the Caramel Covered Shortbread - just in half. I usually remove the vanilla bean before I add the cream to the caramel.

1 c plus 2 T cream
1 c 2 plus T sugar
1/4 c water (this is at altitude - use 1/8 c water at sea level)
6 T butter (3/4 stick)
1/2 vanilla bean - sliced open and seeds scraped. Save the seeds.
1 t salt

In a saucepan, bring the cream, vanilla bean and seeds to a simmer. Cover and keep warm.

In a large, heavy saucepan, stir the sugar into the water. Simmer over moderate heat, without stirring, until a deep amber caramel forms, 7 minutes.

Remove the caramel from the heat and carefully add the cream. When the bubbling subsides, stir in the butter. 

Insert a candy thermometer and cook over moderately high heat, stirring with a wooden spoon, until the caramel reaches 240°. 

Discard the vanilla bean and stir in the salt.