Thermomix Salted Caramel Sauce

If you’re anything like me, you are just a ‘little bit’ obsessed with salted caramel sauce. Ok that may be the underestimate of the year, but you know what I mean! When it comes to salted caramel sauce, I am all in. I love it on it’s own, drizzled over desserts, on top of ice-cream, in apple pie… you get the drift.

Thermomix Salted Caramel Sauce

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 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.

Thermomix Salted Caramel Sauce

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!

 

Thermomix Salted Caramel Sauce

Our Thermomix Salted Caramel Sauce goes with EVERYTHING!
Print
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 1
Author Thermomix Recipes by Thermobliss

Ingredients

  • 125 g unsalted butter (at room temperature)
  • 250 g packed brown sugar (dark or normal is fine)
  • 125 g thickened cream (not light cream)
  • ΒΌ-1/2 tsp salt (depending on how salty you like your sauce

Instructions

  1. Place all ingredients into the TM bowl.
  2. Cook on Varoma, Speed 2 for 6-9 minutes with the MC off (cook for a further couple of minutes if you'd like your sauce to be thicker).
  3. Please note: sauce will thicken further on cooling.

 

Comments 42

    1. Post
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      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. πŸ™‚

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  1. 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

  2. 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?

      1. 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 πŸ™‚

  3. Pingback: Food Gifts You Can Make In Your Thermomix - ThermoBliss

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      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

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  4. 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?

    1. Post
      Author

      Oh you could definitely increase it to make a double batch, but you might find that you’ll need to increase the cooking time. πŸ™‚

    2. 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 πŸ™‚

  5. 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

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  6. 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.

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    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

    1. 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.

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