Ingredients
Base
- 70 grams Butter
- 90 grams plain flour
- 25 grams brown sugar
Caramel
- 100 grams Butter
- 75 grams brown sugar
- 60 grams golden syrup
- 220 grams condensed milk
Topping
- 200 grams Dark and Light Chocolate
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat Over to 180
Melt butter first 1 minutes temp 70 degrees speed 3
Add the flour and brown sugar and mix 10 - 20 seconds speed 4
Tip base out into a bowl and put equal amounts into your tins.
I use the rubber red ones that I purchased from Kmart.
I used coconut spray to lightly coat them first.
Put into preheated oven and cook for around 10 - 15 minutes 180 temp just keep an eye on them.
Put aside once cooked.
Yum I love caramel my old way was stirring on stove.
Add all ingredients together and cook at 120/ varoma/ for 10 - 20 minutes
I have put this time as it just depends on how you like your caramel.
BE CAREFUL: The caramel is HOT!
So once cooked then pour into each tin ontop of base. Put aside as you prepare the topping.
NOTE: Make sure you rinse the bowl out as caramel is sticky.
NOTE: You don't cook the caramel again.
Describe the preparation steps of your recipe
If you don't wish to wash your bowl you can just break chocolate up and put in mircowave for up to 60 seconds. I stop it at around 20 seconds stir until melted.
Otherwise place chocolate in TM bowl and chop for 5 - 10 seconds on speed 8 if not using chips.
133
Melt for 2 minutes on 50◦C on speed 3.
Pour on top of caramel and set in fridge.
Base
Caramel
Topping Chocolate
Tip
I use these red rubber as they are so easy to push out and keep clean.
I usually keep mine in the freezer.
Just be careful as the caramel does get hot.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Taste good but I had leftover caramel. (Maybe my silicon mini muffin pan is shallower than the one you used?)
Really yummy I added salt to the Caramel and they were delish
Great recipe, used paper and silicone mini muffin cases so less mess and easy to get out....just the perfect size for a quick sweet hit
Yum yum yum yum..... Made but didn't use a silicone muffin tray.... Would recommend that you do, cause attemoting to remove from solid tray very difficult!!! But thanks for recipe
So good to hear thank you for sharing you just made my day my first comment
and it worked Julia
Have a happy and blessed day,
Julia Mitchell
Made these tonight in mini muffin tin with paper cases. Worked a treat and saves mess. Great recipe!
Hi, a question about your caramel instructions "Add all ingredients together and cook at 120 for 10 - 20 minutes." do you mean varoma temp? thanks