Salted Caramaple Sauce (caramel+maple) made in the Thermomix is definitely one of my top 5 favourite treats. It’s a rich, sweet sauce with just a hint of saltiness. Perfection in a jar. Perfection from a spoon.
I am not taking any responsibility for the amount of this sweet goodness that you are going to consume. It is super tasty and definitely a ‘sometimes’ food! Though be careful, as it is incredibly hard to resist! I can 100% guarantee you will find difficult to resist eating from the jar by the spoonful.
Enjoy it over ice cream, puddings and cakes, stewed fruit, made into a salted caramel latte (OMGosh!) or, indeed, straight from the jar.
Here are some suggestions of other recipes here on the site that it goes perfectly on:
It’s best to store this in the fridge, but getting fridge-cold does cause it to thicken up considerably. That’s not a bad thing by the way – it turns to a gooey scoop-able consistency!
At room temperature, this is a thick-pourable consistency so if you need it a bit thinner, take it out of the fridge to come to room temperature before needed. Give the jar a good shake, or stir contents with a spoon before then using. If you want to thin it even more, simply reheat the amount you’re wanting.
This really is a special sauce. Sweet, salted, caramel + maple sauce made so quickly in the Thermomix. Too easy!
I’d love to hear what you think if you give this a go. Please leave a comment (and star rating) below the recipe card. I also really love to see everyone’s cooking over in the Facebook group and Instagram, so if you take a pic, come on over and share it!
I hope you absolutely love this treat!
Salted Caramaple Sauce
- 150 g pure cream
- 120 g unsalted butter
- 80 g pure maple syrup
- 80 g rapadura sugar or coconut sugar
- 1 tsp vanilla extract or powder
- 0.5 tsp salt
- Place all ingredients in mixer bowl. Cook 12 minutes/steaming temperature/speed 3/MC on.
- Sauce will be quite thin. Don't worry, it thickens up considerably as it cools. Pour into a sterilised jar and seal immediately. Leave to cool to room temperature then store in the fridge, where it will be good for at least two weeks.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.