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Caramel Sauce



Caramel Sauce

  • 100 grams evaporated milk
  • 100 grams light brown sugar
  • 80 grams Butter, - salted or unsalted. (diced)
  • 10 grams vanilla extract
  • 2 drops Caramel essence, (Optional, BUT is really delivers on the caramel flavour)

Recipe's preparation

  1. Place ingreedients in TM bowl, "except vanilla extract" and, (caramel flavouring if using) Cook 10 minutes, Veroma, speed 2....... With MC off.
  2. Once cooked, pour straight into a heat proof bowl, or jug of choice, and add in vanilla extract, Along with 2 drops caramel essence.

    Sauce will thicken once cooled.
  3. Yummy over icecream.
  4. See tips below!......

Accessories you need

  • Spatula TM5/TM6
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1 Any leftover sauce can be refrigerated.....It will thicken even further. Just heat a few seconds in the microwave, for a poring consistency.

2 Once it's thickened...... it can also be used as a nice "soft"
caramel filling.

3 Leftover evaporated milk, can be frozen into icecube trays, and used for other recipies.

4 Evaporated milk, is one of my pantry staples. It's my first choice in most recipies, as i always have it ready to go in my pantry, and it does the job well. I'm not one for buying cream, just for one purpose, and having it left over.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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