A deliciously sweet and creamy Thermomix Salted Caramel Sauce made in under ten minutes with four simple ingredients.
This no-fuss recipe is ready in a jiffy, and it goes pretty much with anything! The only drawback is being able to resist licking the spoon!
Ingredients for Salted Caramel Sauce
Unsalted butter – I prefer to add my salt separately at the end of cooking.
Cream – thickened or full-fat cream works best.
Brown sugar – gives the sauce a lovely caramel colour.
Sea salt flakes – fleur de sal, is typically used however hard to come by. I’m not too fond of when recipes call for unattainable ingredients. I use Maldon sea salt flakes, and they work fine.
Tips on How to Make
Making the sauce is pretty simple in the Thermomix as there is no manual stirring involved which is useful if you’re like me and get easily distracted! The sauce might appear to be on the runny side after it’s cooked, but it will continue to thicken whilst cooling.
For the salt, add as little or as much as you like and if you just want a plain caramel sauce, omit the salt completely.
Ways to Enjoy Salted Caramel Sauce
Eating salted caramel sauce straight out of the jar with a spoon is particularly pleasing, but it’s sometimes hard to stop!
Salted caramel sauce tastes heavenly with just about anything but is incredibly delicious drizzled over vanilla ice cream.
It also tastes fabulous drizzled over the following:-
Chocolate Brownies
Apple Crumble
Chocolate Pear Pudding
Sticky Date Pudding
It would also make a beautiful gift packaged up in a jar with a lovely ribbon.
How to Store
Salted caramel sauce will last up to two weeks in the refrigerator sealed in a jar or container. It will need to be warmed up before serving as the sauce solidifies when chilled.
You can also freeze salted caramel sauce for up to three months, just thaw out at room temperature and warm up before using.
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Thermomix Salted Caramel Sauce
A deliciously sweet and creamy Thermomix Salted Caramel Sauce made in under ten minutes with four simple ingredients.
Ingredients
- 225g brown sugar
- 100g butter, unsalted
- 100g thickened cream / heavy cream / whipping cream
- ½ teaspoon sea salt flakes, such as Maldon
Instructions
- Place the brown sugar, butter, cream and salt into the Thermomix bowl. Cook for 9 mins/Varoma/speed 2 with the simmering basket on top of the mixing bowl lid instead of the measuring cup.
- When cooked, taste test for saltiness and add a little more if you wish then mix again for 30 sec/Varoma/speed 2.
- Leave the sauce for a few minutes to cool down before serving. The sauce will continue to thicken whilst it cools. See notes below for storage tips.
Notes
To Store
Salted caramel sauce will last up to two weeks in the refrigerator sealed in a jar or container. It will need to be warmed up before serving as the sauce solidifies when chilled.
You can also freeze salted caramel sauce for up to three months, just thaw out at room temperature and warm up before using.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 159Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 97mgCarbohydrates: 19gFiber: 0gSugar: 18gProtein: 0g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
ELSIE says
I am in Canada and we have nothing labeled as thickened full fat cream. What is this, please?
Vicki says
Hi Elsie,
In Canada, whipping cream is the closest to thickened cream. Kind regards, Vicki.