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.
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.
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
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
- Place all ingredients into the TM bowl.
- 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).
- Please note: sauce will thicken further on cooling.
Comments 55
Oh. My.
Just quartered the recipe (we had minimal brown sugar!) and it was DIVINE
#hellobiggerknickers ?
How long will this keep in a sterilised jar? Will it need to be refridgerated before its opened?
Author
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. π
Hi Lee,
How long will the sauce stay fresh in the sterilised jar before opening?
Author
Hi Kyra, we recommend up to 2 weeks (in a well sterilised and sealed jar).
Thanks!
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
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?
My butter also split! Any ideas from Lucy? Thank you!
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 π
Mine has split also. Any way of salvaging the sauce
Author
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
So the butter needs to be at room temperature?
Author
It’s best if it is π
This is ridiculous. I can’t stop making it!
Author
Hahaha I’m so happy to hear that!! xx
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?
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. π
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 π
I think I may have just found the first thing I am going to make in my Thermomix when its delivered…YUM
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
Author
Hi Michelle, yes try adding a little more cream – that should give you a creamier sauce. π
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.
Author
Fantastic!!!! That’s great to hear!
I dont have any cream can i use milk instead? Thanks xx
Author
Hi Sophie, no you will need cream π
OMG I Love this recipe, delicious and so so easy!!!
Author
Thank you! xx
Author
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
Can you freeze this caramel sauce?
I haven’t tried to freeze it before, so I’m not sure how it would go sorry.
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.
Hi, which type of thermomix do you youse please?
Thanks.
Author
Hi there, Lauren has a TM5 and Lucy has a TM31 – our recipes will work in both machines. π
Author
Yay! Glad you enjoyed it! And saved it!
Hello there my sometime separates any Way to stop this from happening?
What do you mean with the MC off (Iβm dutch and donβt understand it)?
Author
Hi Nora, MC means measuring cup π
Ohhh thx! ?
Do you have to refrigerate it straight away or can it be kept in the jars at room temp over night? I want to use it to drizzle over a cane. Thsnjs!
Author
Hi Mary, as long as you sterilise and seal it properly, you can leave it at room temp overnight. xx
What quantity does this amount make in ml?
Author
Hi Jen, just under a cup π
how many batches should i make if making for 30-40 people?
Author
Hi there – it really depends on what you’re using it for? Are you using it as a sauce for a dessert or are you making little bottles for everyone? This recipe will make approximately 1 cup of sauce if that helps!
Hi I would like to make this for our wedding favours. How long will it keep out of the fridge? Then how long once opened? I just want to add it to my little labels for the guests. π
Author
Hi Sam, we recommend that this is kept in the fridge and that it will last for 2 weeks. xx
Hi,I have made several batches replacing ingredients with soya margarine and sweetened soya milk and it works lovely.It may not be as rich and creamy but it’s dairy free and tastes good.
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I want to make a caramel βganacheβ or cake filling (thatβs not icing). Could this be mixed with whipped cream please? Or any suggestions? Many thanks!
Author
Hi Anna, hmm I haven’t made this with whipped cream before – sorry!!!!
Hi, I wonder if there is something you can put in this to give a longer shelf life. I am wanting to make it to sell at our School Fair, but will need it to last longer than 2 weeks. Do you have a recipe where this could work?
Thanks
Kate
Hi Kate, I haven’t tried adding anything to this recipe before I’m afraid. If you heat sealed it in a jar/bottle that should help prolong it’s shelf life
So delicious! Thanks for sharing this recipe, I use it for my salted caramel drip cakes π
Has anyone tried using this to make hot caramel drink (like at Cowch)? If so, what ratio of sauce:milk did you use?
Thanks