160g unsalted butter, cut into cubes.
260g thickened, at least 35% milk fat cream
100 dark brown sugar . Dark brown sugar produces a stronger caramel taste!
100g caster sugar
100g golden syrup
2 teaspoons vanilla paste
2 teaspoon good quality salt flakes. I used “Maldon” salt flakes.
Weigh all of these goodies in the TM bowl. cook for 10 mins on Varoma temperature, speed 3.
Voila. Its ready and so delicious. It can be used to fill a pastry shell to make a Salted Caramel Pecan tart or a Chocolate Salted Caramel Tart. I also made some white chocolate muffins and filled them with salted caramel sauce. I think it would be a great ice-cream topping too!