Our Thermomix Salted Caramel Sauce is the ultimate accompaniment to your favourite desserts!
If you're anything like me, you are just a 'little bit' obsessed with salted caramel sauce. Ok that may be the understatement of the year, but you know what I mean! When it comes to salted caramel sauce, I am all in. I love it on its own, drizzled over desserts, on top of ice-cream, in apple pie... you get the drift.
For years I've been making salted caramel sauce on the stovetop, but I decided that it was finally time to start making it in the Thermomix... and boy am I glad I did! It is SO easy. You don't need to worry about a sugar thermometer or stressing out that it might burn. You just pop all of the ingredients in, set it and go. Easy peasy. And don't worry if your sauce is quite runny when it finishes cooking - it will thicken up as it sets.
Why you will love this recipe:
5 Ingredients - you don't need any special ingredients to make this Caramel Sauce
Versatile - enjoy our Caramel Sauce over the top of ice-cream, puddings or on it's own, we won't judge!
Quick to prepare - you can be enjoying this Caramel Sauce in a just over 10 minutes.
The only problem with this Thermomix salted caramel sauce is that it's far too easy - which probably means that you're going to see me hovering over my Thermie at 10pm, licking salted caramel sauce straight from the bowl!
Ingredients
Please note you will find the full list of ingredients and cooking method in the recipe card below.
- Butter - we use unsalted butter for this recipe
- Thickened Cream - do not use pouring or light cream for this recipe.
- Brown sugar - either dark or regular can be used.
- Vanilla extract - optional
- Salt - between ¼ - ½ teaspoon depending on your preference.
How to Make Salted Caramel Sauce in a Thermomix
- Place all of the ingredients into the Thermomix bowl.
- Cook for 6 minutes before checking the sauce. If it is still quite runny, cook for a further 3 minutes.
Expert Tips
- Do not use light or pouring cream for this recipe.
- Either regular or dark brown sugar can be used.
- This sauce will thicken as it cools.
- We suggest using salt flakes for extra flavour.
- The sauce can be stored in the fridge for up to a week.
- It is not suitable to freeze.
- The sauce will harden while being stored, so simply heat it for a few seconds in the microwave before serving.
Thermomix Salted Caramel Sauce
Equipment
- Thermomix
- 1 x Glass jar to store
Ingredients
- 125 grams unsalted butter (room temperature)
- 250 grams brown sugar (dark or normal is fine)
- 125 grams thickened cream (not light cream)
- ¼-½ teaspoon salt (depending on how salty you like your sauce)
- 1 teaspoon vanilla extract optional
Instructions
- Place all ingredients into the Thermomix bowl.
- Cook for 6 minutes, Varoma, Speed 2, MC off. At the 6 minute mark, check the consistency and cook for a further 2-3 minutes if you'd like your sauce to be thicker.
- Please note: sauce will thicken further on cooling.
Notes
- Do not use light or pouring cream for this recipe.
- Either regular or dark brown sugar can be used.
- This sauce will thicken as it cools.
- We suggest using salt flakes for extra flavour.
- The sauce can be stored in the fridge for up to a week.
- It is not suitable to freeze.
- The sauce will harden while being stored, so simply heat it for a few seconds in the microwave before serving.
Nutrition
Looking for More?
You can find more easy and delicious Thermomix recipes in our books and eBooks - browse the range here.
Sophie says
Can you freeze this caramel sauce?
Lauren says
I haven't tried to freeze it before, so I'm not sure how it would go sorry.
Judy Edwards says
Sophie, I made a caramel sauce to go with a sticky date recipe and I froze the sauce in the large ice-cube trays. It didn't freeze completely and I was able to spoon out the amount I needed for 1 serve.
Rachel Sandbrook says
It says in the recipe that it's not suitable for freezing.
Lucy says
Hi Pamela, are you using butter and cream straight from the fridge? That could be why they're splitting. Allow the butter to come to room temperature and make sure the cream isn't completely cold. xx
Kirstin says
OMG I Love this recipe, delicious and so so easy!!!
Lucy says
Thank you! xx
Sophie says
I dont have any cream can i use milk instead? Thanks xx
Lucy says
Hi Sophie, no you will need cream 🙂
Jo Aitchison says
Thank you
I made this using Nuttelex and Linddells lactose free long-life cream ( which was lite) and it worked a treat so easy and now my son can have his chocolate caramel poke cake.
Lucy says
Fantastic!!!! That's great to hear!
Michelle Andrioli says
Hi there, just made your caramel sauce and it looked and tasted amazing! I put it in a bowl over night and it appears to have gone a little crystallised in spots ...and a little too firm... I would like to put them in pastry cases with a slice of banana and cream on top... how could I make it a little less toffee like? cook for less time or add more cream...or?
thank you for your help...
Michelle
Lucy says
Hi Michelle, yes try adding a little more cream - that should give you a creamier sauce. 🙂
Ange @ Little Kitchen Blue says
I think I may have just found the first thing I am going to make in my Thermomix when its delivered...YUM
Patsy says
How much sauce does this make?
Is it possible to make a larger batch to use for a large triple layer cake?
Or should I make it in a couple of batches?
Lucy says
Oh you could definitely increase it to make a double batch, but you might find that you'll need to increase the cooking time. 🙂
Kirstin says
I made a double batch which seemed to seperate a little so I made a single batch, poured the double in and mixed it all together and it was perfect 🙂
Siobhan says
This is ridiculous. I can't stop making it!
Lucy says
Hahaha I'm so happy to hear that!! xx
Deanne says
Mine has split also. Any way of salvaging the sauce
Lucy says
Hi Deanne, see Kathleen's comment - cook for a further couple of minutes (generally it will be due to the temperature of your butter). xx
Tara says
So the butter needs to be at room temperature?
Lucy says
It's best if it is 🙂
Lauren says
Hi Felicianna, Hmm I'm not sure what might have happened to cause your butter to split. I will check with Lucy (who wrote the recipe) and get back to you if that's ok?
Kathleen says
My butter also split! Any ideas from Lucy? Thank you!
Kathleen says
Never mind! I realized I had used cold butter and had the varoma on top sterilizing my bottles, so I cooked for a further 2 mins with nothing on top and that fixed it 🙂
Mandy says
OmG! I've been making caramel sauce for sticky toffee pudding for years now, in a pan, this is sooooo easy and delicious, thanks for the recipe
Chrissi says
Hi Mandy I know this might be an old post
But I absolutely love cAramel slice too
But it’s so fiddly and I can’t wait to try this sauce
How do make the rest of the slice with this? Do you just add chocolate on top? And refrigerate? Or freeze?
Lee says
Thanks!
Lee says
How long will this keep in a sterilised jar? Will it need to be refridgerated before its opened?
Lucy says
Hi Lee,
I like to refrigerate mine before and after opening.
Once opened it will keep for up to 5 days.
It will harden in the fridge - so just heat it up a little in the microwave when you're ready to use it. 🙂
Kyra says
Hi Lee,
How long will the sauce stay fresh in the sterilised jar before opening?
Lucy Mathieson says
Hi Kyra, we recommend up to 2 weeks (in a well sterilised and sealed jar).
Meegan says
Oh. My.
Just quartered the recipe (we had minimal brown sugar!) and it was DIVINE
#hellobiggerknickers ?