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Salted butter caramel sauce


Preparation : 5 min Resting : -
Cooking : 15 min Equipment :
Difficulty :
Rating :
 4 rates
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Programmes : accessories :

Serves 200 G :
125 g sugar
60 g salted butter, in pieces
10 cl whipping cream 30%
1Add the sugar into the metal bowl with one tablespoon of water. Remove cap and run STIR-FRY, 1 minute.
2Add the butter and run STIR-FRY, 9 minutes.
3Run EXPERT, 4 minutes/speed 1A/95°C. Feed cream 1/3 at a time through feed tube, adding after each blade turn.
4Run 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.


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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