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Salted butter caramel sauce

Preparation : 5 min Resting : -
Cooking : 15 min Equipment :
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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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