I am not taking any responsibility for the amount of this that you are going to consume. It is a rich, decadent treat that I can 100% guarantee you will find difficult to resist eating from the jar by the spoonful. Enjoy it over ice cream, puddings and cakes, stewed fruit, made into a salted caramel latte (OMGosh!) or, indeed, straight from the jar.
150g pure cream
120g unsalted butter
80g pure maple syrup
80g rapadura sugar
1 tsp vanilla powder
1/2 tsp Himalayan salt
1. Place all ingredients in mixer bowl. Cook for 12 minutes/steaming temperature/speed 3/MC on.
3. Sauce will appear to be quite thin. Don’t worry, it thickens up considerably as it cools. Pour into sterilised jars and seal immediately. Leave to cool to room temperature then store in the fridge, where it will be good for at least two weeks.
At room temperature, this is pourable and when refrigerated, it turns to a gooey scoop-able consistency. Before using, give the jar a good shake, or stir contents with a spoon. If you want to use it to drizzle over things after it’s been refrigerated, just reheat the amount you’re wanting, otherwise just leave it as is and dollop it from the jar. Enjoy!!