A moorish thick lick off the spoon Salted carmel toffee !
Perfect for drizzling over a brownie, in a slice or for on top of a cake as a drizzle.
This can be re-heated, serve out your portion and pop in microwave for 30 seconds to give a runny carmel to drizzel over coffee or ice cream.
- To make this recipe you need to start by making mixing with Mandy coconut condensed milk, Add your coconut condensed milk and coconut cream to mixing bowl ready to use set aside.
- Add 100 grams raw sugar to a dry pot on the stove top on medium heat, stir constantly until melted with a spatula scrapping the bottom and sides well. Once melted add another 100 Grams of sugar, repeat until all 500 grams of sugar is melted. Make sure to stir the whole time and stand there so you don’t burn it. It can take a while, do not add liquid at this point.
- Mean while heat your coconut cream and coconut condensed milk in your mixing bowl. 3 minutes, varoma speed stir. Once heated take pan off oven and add coconut cream mixture to your pot, continually whisk be careful as it will bubble up. Now place carmel mixture back into your thermomix mixing bowl with Butterfly attachment. Add dairy free butter MC off 3 minutes, speed 2 Vanila bean paste 1 minute speed 2.5 Meanwhile add 1 teaspoons of pink Himalayan salt through MC hole. If you don’t want salted Carmel just add a pinch of salt only.
- Store in the fridge in a glass jar.