Caramel Milk Syrup : ( Source « Bon Appétit Desserts » book )
Ingredients :
- 100g / 3.5 oz / ½ cup sugar
- 30ml / 1 oz / 2 Tbsp water
- 115gr / 4 oz / ½ cup heavy whipping cream
- 160g/ 5.6 oz /½ cup canned sweetened condensed milk
- 60g / 2.11 oz /¼ cup evaporated milk
Steps :
- Stir sugar and 2 tablespoons water in heavy small saucepan over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush.
- Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes.
- Remove pan from heat. Immediately whisk in cream (mixture will bubble vigorously).
- Whisk in sweetened condensed milk and evaporated milk.
- Cool to lukewarm.
Cashew Caramel Cookies :
Ingredients :
- 1 large egg
- 200g/ 7 oz / 1 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 110g / 1.7 oz / 1/2 cup light brown sugar
- 55g / 2oz / 1/2 stick of butter , room temperature
- 90g/ 3.2 oz /1/3 cup caramel milk syrup
- 1 tsp vanilla
- 160g / 5.6 oz / 2/3 cup cashew butter (you can use that recipe )
- 30g / 1 oz / 1/4 cup salted cashew , coarsely chopped
- 85g / 3 oz / 1/2 cup fudge chunks