Caramel
| Serves: 6 | Difficulty: 1 | Category: Sauce | Recipe Course: Dessert | Machine Type: Cooking machine | Appliance: Cooking Chef XL | Total time (min.): 30 |
The ultimate caramel dessert sauce which can be served warm over hot sponge puddings or apple pie. Alternatively serve chilled over ice cream or add a few tablespoons to buttercream to make caramel buttercream for cakes. To make it salted caramel sauce simply add sea salt flakes to taste- a few pinches should do! It can be stored in the fridge in an airtight container for one month.
Ingredients
- Caster sugar - 400 g
- Water - 160 g
- Unsalted butter - 60 g
- Whipping cream - 280 g
- Vanilla extract - 1 tsp
Tools
- Stir Tool
- Jug
Method
Step 1
Fit the Stir Tool
Add water and sugar into the appliance bowl, fit the splashguard
Heat until the sugar has dissolved – 2 minutes, 160ºC, speed Stir 1
Remove the splashguard
Cook until the sugar thickens and darkens – 16 minutes, 180ºC, speed Off
Stir to allow the mixture to begin to cool – 6 minutes, speed Min
Step 2
Add butter, cream, and vanilla
Stir until combined – 1 minute, speed 1
Transfer the mixture into a jug and let cool slightly
Tip: The mixture will thicken slightly as it cools
To serve
Serve warm or cold