caramel sauce

caramel sauce

I’m so obsessed with this recipe. I created it completely randomly the other day when I had an idea.. If cashews and water can make a cream, then surely thisย cream can be used to make a caramel? I’ve used coconut sugar before in different ways to make caramel, however thisย recipe for it is my favourite by far. Somehow, cashews make just the right consistency for a perfectly rich, creamy caramel. I love the flavour of salted caramel, so I also add some salt into mine, but of course you can leave it out if you like. It just takes 8-10 minutes to form a saucy consistency, but the longer you leave it, the thicker it will get and vice versa. I’m so in love with this recipe – and have been making it repeatedly since discovering it, so I hope you enjoyย it as much as I do!

 

caramel sauce

serves about 4-6

ingredients

1 cup (135g) coconut sugar

1/2 cup + 3 tbsp (170ml) water

1/2 cup (70g) cashews

1/2 – 3/4 tsp salt (optional)

 

method

1. Firstly, add the water and cashews into a blender (I used my NutriBullet) and blend until a completely smooth creamy consistency has formed – this may take some time depending on the strength of your blender.

2. Then, pour the coconut sugar into a pan, followed by cream and salt. Place the pan onto a low heat, and stir all of the ingredients together. Continue to stir the mixture fairly often – every few seconds or so, for between 8-10 minutes, until the sauce has thickened and formed a caramel consistency. When this is done, remove from the heat and pour into a jug to serve.

 

IMG_9656 IMG_9700 IMG_9708 IMG_9584

shop this post

21 comments:

    1. Hi Sus, thank you so much! It’s soo addictive, I also like using it as a filling in my chocolate recipes (but heat the caramel for a bit longer if you want to try that, as it will thicken the caramel and make it easier to drop into the chocolates). I can’t wait for you to try it, I hope you like it! ๐Ÿ™‚

    1. Hi Teffy, thank you so much!! Oooh coconut nectar sounds really good – I also love using maple syrup. There’s just so many ways you can make caramel, it’s crazy I love it!

  1. Hey, I don’t mean to offend the poster and creator of this recipe, I was just wondering if anyone else has replicated this recipe at home? If so what was it like?
    Everyone is commenting that it looks so simple and easy and delicious but I just wondered what the at-home experience with this was.

    It honestly does look delicious and I really want to try it, but I don’t have a nutribullet and I was thinking about getting one earlier this year but I just haven’t gotten around to it. If I get it before someone comment/reply’s to this then I’ll post a review of it, but if anyone could post their review, politely obviously, that’d be great.

    1. Hi Sarah, no offence taken! Just to let you know, I read your comment today and was inspired to make my recipe again using the standard blender I have at home. The cashews blended fine and the recipe still worked well for me! Obviously the recipe has been created to my taste, so I hope you like it! I’ve also discovered that pouring the cashew cream mixture through a sieve, before adding it into the pan with the coconut sugar, helps to boost the smooth texture of the caramel. Good luck making it, and I hope you enjoy it! I hope this helps ๐Ÿ™‚

  2. Hi Harriet, this looks awesome! I was thinking of cooking the sauce for a little longer and using it in something like millionaires shortbread. How does it hold up in the fridge? Does it get much thicker – thick enough to hold a sizeable layer of chocolate? Thanks!

    1. Hi Amy! Thank you so much! ๐Ÿ™‚ This recipe would probably still be too runny for a millionaires shortbread, so what I do when I want to make it thicker is: I blend the cashews and water, then, add in about another 1/4 cup (35g) or slightly less cashews, and blend again until smooth. (Doing it this way makes it easier on the blender). Then, I use the same steps as in the original recipe – maybe heat it through for a minute or so less. It makes a more toffee like consistency that is thicker than the original sauce! It won’t set firm like your traditional caramel in a millionaires shortbread, but is firm enough to hold chocolate. Just make sure you give it a good few hours to set in the fridge/freezer before pouring the chocolate on top. Also, I would perhaps suggest raising the edges of the shortbread around your tin if this is possible (kind of like when you make a tart), as that will also help to contain the caramel sauce inside – so it doesn’t seep out of the edges. I haven’t tried this in a millionaires shortbread, but you’ve definitely inspired me to try it out! It’s such a great idea ๐Ÿ™‚ good luck with the recipe, and I hope you enjoy it!! I hope this helps ๐Ÿ™‚ let me know how it goes!

    1. Hi Jane! I haven’t tried that before, but it should just make the cashews softer to blend. I’m not sure whether it would affect the consistency when it all heats up though. Feel free to try it out! Let me know how it goes, and I really hope you enjoy it! ๐Ÿ™‚

  3. Thank you for this gemreat recipe. Can’t wait ti try it.

    Do you know how long can this be stored in refrigerator?

      1. Thank you so much Viral!! I would say it lasts 2-3 days at it’s best ๐Ÿ™‚ I hope this helps! (I’m also about to upload a ginger sauce similar to this today which you might like!) have a great day ๐Ÿ˜€

Leave a Reply

Your email address will not be published. Required fields are marked *