Salted Caramel SauceMake 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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 125 Grams butter BUY
- 125 Milliliters cream
- 250 Grams dark brown sugar
- 1 Tablespoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
Place all ingredients into the Thermomix bowl and cook 12 min/Varoma/speed 2/MC off.
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.
Pour over ice cream, or into a glass jar. It will set in the fridge.