Vanilla Bean Caramel Sauce

• 8 oz. sugar
• 3/4 cup water
• 1/2 vanilla bean, scraped

In a heavy bottomed stainless steel saucepan, heat sugar over medium high heat. Stirring constantly with a wooden spoon or other heavy heat-proof spoon, cook sugar until it is melted and the color is of desired shade (be careful: sugar when heated is very hot, and burns quickly). Remove from heat and carefully stream in water while whisking with a stainless steel whisk. Add in vanilla bean and the scrapings, and keep in the sauce. If there are any lumps, stir over low heat to dissolve. Remove from heat and allow to cool to room temperature. Remove the vanilla bean, ensuring all of the vanilla bean has been scraped. Transfer to a container with a lid and place in the refrigerator overnight. The next day, check consistency, and if too thick, stir in a little water, teaspoon by teaspoon until of desired consistency.