gary danko: caramel sauce

4 c. granulated sugar
3 tb. light corn syrup
2 ¼ c. heavy cream
1 vanilla bean

caramelize the sugar and corn syrup to 320 degrees. step back from the pot and add the cream and vanilla to the sugar. whisk together until smooth.

[there was minor cheating using the bernard callebaut caramel sauce]

this is part three of six for the vanilla shortbread with bittersweet chocolate ganache recipe