Salted Caramel Sauce
A Chef Aly Thermomix reinterpretation of Diana Henry-style salted caramel: metric ingredients, exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
Diana Henry writes some of the most beautiful food books around. This salted caramel is glossy and deep — and the Thermomix makes it without the fear of a burnt pan.
Ingredients
- 🍬200 g caster sugar
- 💧60 g water
- 🧈100 g butter, cubed
- 🥛150 g thickened cream
- 🧂1 tsp flaky salt
Thermomix method
- Place the sugar and water in the bowl. Cook 9 min / Varoma / speed 1, MC off, until deep amber.
- Add the butter and cook 2 min / 100°C / speed 2 (take care, it will bubble up).
- Add the cream and salt and mix 30 sec / 80°C / speed 3 until smooth and glossy. Cool — it thickens as it sits.
Aly's tips
- Watch the colour at the end — amber is flavour, but too dark turns bitter.
- Keeps 2 weeks in the fridge; warm gently to pour.
Questions
Is it hard to make caramel in a Thermomix?
No — it cooks at a steady temperature with no stirring, so there's far less risk of burning.
Is this the original Diana Henry recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Diana Henry and salted caramel; it is not endorsed by or affiliated with the chef.
Can I make this Salted Caramel Sauce in a TM6 or TM7?
Yes. The method is written with TM6 and TM7 settings, using metric weights, clear times, temperatures and speeds.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.