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Recipe: Salted Caramel Sauce

Recipe: Salted Caramel Sauce

I have a weakness for salted caramel, especially salted caramel sauce. I spotted this recipe on my snapchat stories, I screenshot the snap and made it that night. This is really not a good thing to have in my house, its delicious. But seriously, you need this in your fridge. Like now. The caramel, the salt taste, it’s amazing. Perfect to drizzle over ice cream, spread between layers of cakes or just eat from the jar!

For years salted caramel sauce on the stovetop, but in the Thermomix you don’t need to worry about a sugar thermometer or stressing out that it might burn. Just pop all of the ingredients in, set it and and go. And don’t worry if your sauce is quite runny when it finishes cooking, it will thicken up as it sets.

This is also a great homemade sauce that could be used for teacher gifts and with the end of the school year fast approaching what better way to say thank you to your children’s teacher than homemade goodness, best of all…it’s super simple to whip up in 9 mins.

Salted Caramel Sauce

What you’ll need:

125gm unsalted butter at room temp
250gm brown sugar, dark or light
125gm thickened cream (NOT light)
1/4-1/2 tsp salt (depending on your tastes)

What to do:

1. Place all ingredients into your thermomix bowl
2. Cook on Varoma, speed 2 for 6-9 mins, MC off
(I did min for 8 mins, came out perfect. But you can cook for a further 2 mins for a thicker sauce)
3. Pour into a jar and let cool before refrigerating.

The sauce will thicken upon cooling.
If keeping in the fridge, this will harden the sauce. Just heat what you need to use in the microwave.
Once jar is opened the sauce will keep for up to 5 days. Can keep up to 2 weeks unopened in the fridge.

recipe salted caramel sauce
Photo via Thermobliss

Have you read my last blog post? You can find it here

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