- 300 gram Long life cream
- 100 gram Butter
- 220 gram brown sugar
- 30 gram golden syrup, See tips
- 1/2 teaspoons pink salt
- 500 gram vodka
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1- Add cream, butter, brown sugar and golden syrup(see tips) to bowl.
2- Cook for 12minutes/VAROMA/spd2/MC off.
3- When caramel cooked, add salt to taste.
4- Add half caramel and half vodka ( I used 250ml bottles) SHAKE WELL, can last upto 3 months in the fridge if bottle is sterilised.
5- ENJOY 🍹😍
I had pre made golden syrup, recipe and instructions as follows:
100gms brown sugar
3 slices of lemon
250gms boiling water
500gms raw sugar
1- Add brown sugar and water to bowl, cook for 15minutes/120degrees/Spd 1/ MC on
2- Add raw sugar, lemon and boiling water. Cook for 40minutes/120degrees/spd1// MC off
3- Place simmering basket into bowl, strain syrup to jar. Leave to cool for approx 1 hour so it thickens..
THANK ME LATER 💓😃
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Venetian Biscuits
- Chocolate Coconut Biscuits
- Old-Fashioned Cooked Mayonnaise
- Super simple Orange and poppy seed cake...perfect for kids to make!
- Creamy chicken pasta / Mac
- The Best butter cream frosting
- Date, Apricot and Orange Scones
- Banana Muffin - Cafe Style
- Easy Chocolate Slice
- Self Saucing Chocolate Pudding
- Brie and Salmon quiche
- Sticky Date and Pear Cake