I used Martha Stewarts Caramel Vanilla Sauce because well I had an accident with the other sauce. It took a lil bit of time but it was worth every sticky drop. Obviously I took out the lemon juice and the bourbon and it still tasted great.
This makes 2 Cups of Vanilla Sauce
2 cups sugar
1 cup heavy cream
1 vanilla bean, split in half lengthwise
2 tablespoons unsalted butter
Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat.
Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add
Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.
I got this recipe from Martha Stewart. (9/1/09 web) http://www.marthastewart.com/recipe/caramel-bourbon-vanilla-sauce