Salted Caramel Sauce
Make on Fresco
Believe it or not, I like to cook less on the weekends, but at the same time, I still have to produce something of note each and every Sunday when I traditionally have the entire gang over for dinner. The first thing my eldest son says as he walks in the door is 'What's for Dessert?' (Funny that...given the name of the new and exciting ebook I hope you all have in your possession by now!!) SO: if you happen to have some great Vanilla Bean ice-cream on hand this is the ticket to shoosh it up a notch. Cue the strawbs.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 125 Grams butter BUY
- 125 Milliliters cream
- 250 Grams dark brown sugar
- 1 Tablespoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
Do
- 1
Place all ingredients into the Thermomix bowl and cook 12 min/Varoma/speed 2/MC off.
- 2
Or to speed things up a notch, if you are really in a hurry for that dessert....throw it all in a saucepan, whack it onto the induction and stir to combine. Cook around 2-3 min/Induction 5 until bubbling and thickened.
- 3
Pour over ice cream, or into a glass jar. It will set in the fridge.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
