Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: Bedidassi on August 08, 2011, 11:20:29 am
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I have seen someone's post asking for a caramel recipe. The one I have its a good one, infact if you could have a look inside my kitchen you would see a big jar always full. I use it on ice-cream, on rice pudding, even on top of fruits with some nuts on top..
Ingredients:
For tmx mixture: 200 gr sugar + 130 gr. water
For the pan mixture: 300 gr. sugar + 100 gr. water
Put in the tmx bowl the sugar and the water and cook for 5 minutes 90' speed 1. In the mean time cook in a pan 300 gr. sugar with 100 gr. of water and let the sugar melt very slowly without any stirring until the sugar will have a nice brown colour. Turn off the heat, add 1 tablespoon of lemon juice and stir. Pour the mixture in the tmx bowl and cook for 3 minutes 100' speed 4/5 until the foam won't disappear (if needed make it 4 minutes instead of 3)
Pour in a jar and close tight. Keep it in a dark and, if it's possible, fresh place but not in fridge. You can keep up to 1 year but I swear, it will never last that long! ;)
Once has cooled has the colour and consistency of honey.
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wow, what a handy thing to have ready to go :) thanks B
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wow, what a handy thing to have ready to go :) thanks B
You're welcome CreamPuff63. I'm only returning what you have been giving me for months: good recipes!
:-* :-* :-*
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Always on the look out for a fab caramel sauce, will have to try this one, thankyou :)
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Your presence on this forum is already being appreciated Bedidassi - just loving the choice of recipes you are posting.
Once this is made, can you reheat it slightly to pour over something like sticky date puddings.
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Your presence on this forum is already being appreciated Bedidassi - just loving the choice of recipes you are posting.
Once this is made, can you reheat it slightly to pour over something like sticky date puddings.
To be honest I have never tried to reheated the caramel sauce because if you pour it on something hot then it's enough and since you don't keep it in the fridge, it's always room temperature, but I don't think there should be any problem. You can always try with a little bit of sauce and see how it works.. ;D
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This sauce sounds ideal to go in the base of a creme caramel!
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I knew isi put up a recipe that called for liquid caramel - here (http://www.forumthermomix.com/index.php?topic=2885.0) it is, Delicious Rice Pudding.
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Thanks for the link JD. I was looking for an excuse to make this caramel. Despite some of the comments I think I'll give it a go.
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good archiving system there JD ;) mmn that rice pudding looks like it is quite firm and 'cushiony', have noted the suggested short grain rice as arborio.
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Thanks CP, that one just stuck in my head for some reason.
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Isi's recipe it's not quite the same but the result, to judge from the pictures, is the right one.
By the way, I have done that delicious rice pudding. In two days it was gone.. ;)