This gooey caramel sauce from Chef Kriss Harvey is simple to make and sure to impress your friends & family at your next sundae bar.
Prep time: 5 mins
Cook time: 30 mins
Make the Caramel Sauce
Warm cashew milk until it begins steaming, then set aside.
In a heavy bottomed saucepan over medium heat, add sugar in small amounts, allowing sugar to melt before adding more. Continue stirring until sugar melts completely and begins to caramelize.
Once sugar temperature reaches 193°C, carefully deglaze pan with cashew milk, stirring continuously. Remove from heat and allow caramel to cool to 80°C.
Add fleur de sel, and strain caramel through a sieve into a wide mouth container. Add butter and use an immersion blender to thoroughly combine.