¾ cup heavy cream

¼ vanilla bean, split and seeds scraped

2 Tbsp. unsalted butter

½ cup sugar

2 Tbsp. water

2 Tbsp. corn syrup

½ tsp. Pacific Smoke Sea Salt

¼ cup sour cream

In a medium saucepan over medium heat, add the cream, vanilla bean and seeds, and bring to a simmer; add the butter, remove from heat and set aside.

In a large heavy bottomed saucepan, combine the sugar, corn syrup, Pacific Smoke and 2 Tbsp. of water.

Cook over medium-high heat, swirling the pan to gauge the level of caramelization, until the sugar becomes a medium amber color, about 8 -10 minutes.

Remove the caramel from the heat and carefully whisk the vanilla cream into the caramel (stand back and take care as the mixture will bubble up and steam vigorously). Continue whisking until fully combined.

Whisk in the sour cream until completely smooth.