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 |
Nutrition (per serving)
| 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 PDF1
Bring 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.
2
Remove the caramel from the heat and carefully whisk in the tahini and butter, followed by the cream and salt.
3
Leave to cool slightly before serving.
