Caramel Sauce for Banoffe Pie
by Tarla Dalal
This recipe has been viewed 16071 times
Caramel Sauce sounds common and simple but it is perhaps one of the greatest value-adds you can give a dessert! With its rich colour and intense flavour, caramel sauce boosts the richness quotient of your dessert instantly.
This is a specific recipe of Caramel Sauce for Banoffee Pie, an English dessert of bananas, cream and caramel or toffee on a pastry base.
The combination of condensed milk and brown sugar gives this buttery sauce a toffee-like taste, which suits the Banoffee perfectly.
Once you make the sauce, cool it completely and store in the refrigerator. When you wish to use it, bring it back to room temperature and then use.
You can also try other recipes like the Peach and Lemon Tart or Whole Wheat Fresh Fruits Pie .
- Heat the butter and brown sugar in a broad non-stick pan, mix well and cook on medium flame for 4 minutes, while stirring continuously.
- Add the condensed milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Switch off the flame, cool completely, store in an air-tight container in the fridge and use as required.
Nutrient values (Abbrv) per tbsp
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.