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.
Step 1Fit the Stir ToolAdd water and sugar into the appliance bowl, fit the splashguardHeat until the sugar has dissolved – 2 minutes, 160ºC, speed Stir 1Remove the splashguardCook until the sugar thickens and darkens – 16 minutes, 180ºC, speed OffStir to allow the mixture to begin to cool – 6 minutes, speed Min
Step 2Add butter, cream, and vanillaStir until combined – 1 minute, speed 1Transfer the mixture into a jug and let cool slightlyTip: The mixture will thicken slightly as it cools
To serveServe warm or cold
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