Ingredients
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PREP TIME
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cook TIME
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serves
A rich, buttery caramel built on a Mahua and cashew base.
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Soak and blend: Soak 250 grams dried Mahua flowers and 200 grams cashews in hot water for 2 hours. Drain and blend to a smooth Mahua-cashew paste
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Melt the sugar: Melt 350 grams raw sugar in a heavy-bottomed saucepan over medium-low heat, stirring until the granules dissolve completely.
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Incorporate the butter: Add 225 grams butter, one cube at a time, stirring constantly after each addition to fully emulsify before adding the next.
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Add the Mahua paste: Turn the heat to low and simmer the caramel as is for 1 minute. Add the Mahua-cashew paste and stir vigorously until the mixture is smooth and shiny.
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Finish the caramel: Continue to simmer, stirring occasionally, until the bubbles look sticky and glossy. Stir in 3 drops of vanilla extract, then 3 teaspoons sea salt. Remove from heat.
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Store: Transfer to an airtight jar. Cool completely before sealing and refrigerating.
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Serve: Add as a filling for a tart or a spread / dessert topping. Pairs particularly well with chocolates.
