Add 2 tbsp of toasted sesame seeds to the caramel sauce to give it extra nutty crunch – it is delicious served over vanilla ice cream
TOP TIP! Caramel sauce can be made two weeks ahead. Store in the refrigerator.
Created by | Spinneys |
Prep time | 10 minutes |
Cook time | 15 minutes |
Serves | Makes 200ml |
Cuisine | Middle Eastern |
Special Occasion | Ramadan |
Diet | Vegetarian |
Preparation | Easy |
Calories | 240 |
Fat | 12.5g |
Saturates | 6.9g |
Protein | 1.8g |
Carbs | 32.9g |
Sugars | 30.1g |
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details |
Ingredients
Cooking Instructions
Download PDFBring the sugar, water and cream of tartar to a boil in a medium saucepan placed over a medium-high heat, stirring to dissolve the sugar. Boil until the sugar begins to caramelise in spots. Continue boiling, stirring occasionally, until the caramel is a deep golden colour – approx. 10 minutes.
Remove the caramel from the heat and carefully whisk in the tahini and butter, followed by the cream and salt.
Leave to cool slightly before serving.