One of our favorite treats is a vanilla frozen custard sundae with caramel cashew sauce. Dave was craving it and Culver’s was closed so he decided to make it himself. See recipe below, it turned out delicious!
1 c sugar
1 T corn syrup
1/4 c water
1/2 c heavy cream, heated Til warm
2 T unsalted butter softened
1/2 t fine grain sea salt
1 t vanilla extract
1/2 c cashews
In heavy saucepan, stir together sugar, syrup & water until the sugar is completely moistened.
Heat, stirring constantly, until sugar dissolves and syrup is bubbling. Stop stirring completely and allow to boil until it turns your desirable amber color ( it can burn in a matter of seconds once it gets to a dark amber so be cautious) immediately remove it from heat and slowly and carefully pour the cream into the caramel, it will bubble furiously.
Use a wooden or high heat resistant rubber spatula to stir mixture until smooth; If lumps develop, return to heat and they will dissolve. Stir in butter and salt. Allow sauce to cool for 3 minutes, then stir in vanilla and cashews.
Shelf life- 3 days at room temp or 3 weeks refrigerated.