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Salted butter caramel sauce
| Preparation : 5 min | Resting : - |
| Cooking : 15 min | Equipment : |
| Difficulty : | Rating : 4 rates |
| Download the recipe : | |
Programmes
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accessories : |
Serves 200 G
:
| 125 | g sugar |
| 60 | g salted butter, in pieces |
| 10 | cl whipping cream 30% |
| 1 | Add the sugar into the metal bowl with one tablespoon of water. Remove cap and run STIR-FRY, 1 minute. |
| 2 | Add the butter and run STIR-FRY, 9 minutes. |
| 3 | Run EXPERT, 4 minutes/speed 1A/95°C. Feed cream 1/3 at a time through feed tube, adding after each blade turn. |
| 4 | Run EXPERT, 2 minutes/speed 2A/110°C. Pour sauce into a jar, let cool then refrigerate. |
@Marcel Mattiussi
Chef’s tip
Adjust the amount of cream depending on the thickness of the texture required.
The jar can be kept in the refrigerator for 3 to 4 weeks.
The jar can be kept in the refrigerator for 3 to 4 weeks.
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Kimberley
Needed to scrap the sugar down before adding milk to prevent sugar crystals. Delicious and easy to make
freddy1999
what is the stir fry setting ??
Sara Conforto
love making this carmel, so easy