Coffee Caramel Sauce

The deep golden amber color gives you a hint at the flavors tucked inside – a thick and creamy caramel sauce with gorgeous notes of coffee! An absolutely luscious dessert topping!

This is another recipe I found in my Mom’s collection dating back to the early 1960s. It differs from more traditional caramel sauce recipes. Not only does it include the addition of coffee but it also uses both white and brown sugars plus light corn syrup. But it doesn’t skip that creamy factor from butter and heavy cream!

The subtle and undeniable flavor of coffee comes together in duplicate forms – fresh brewed espresso and a tad of pure coffee extract. Stir in pure vanilla extract to deepen those flavors and you’ve got one scrumptious sauce.

A few tools and tips come in handy when you’re making a caramel sauce. A reliable candy thermometer is key to the right consistency of caramel sauce and candies. You also want a heavy saucepan and one that is deep enough to restrain any bubbling up or spatters while the sauce cooks.

Resist the urge to stir frequently. Only a few stirs to mix the ingredients together then leave it alone and let it do its thing. Too much stirring will cause the sugar to crystalize. And once the sugars have dissolved you can swirl the pan but do not stir – not even once!

As soon as the sauce hits the right temperature pour in the cold cream to stop the sauce from cooking. Having everything measured, ready to add and within arms’ reach makes this an easier task.

Making any caramel sauce can be a bit temperamental. It doesn’t take much of your time but it will want your undivided attention! You will be greatly rewarded!

Coffee Caramel Sauce

⅔ cup light corn syrup

¼ cup butter

¾ cup brown sugar

1 cup sugar

⅛ teaspoon kosher salt

⅓ cup heavy cream

1 teaspoon pure vanilla extract

½ teaspoon pure coffee extract*

2 tablespoons espresso or strong coffee

Pour the corn syrup into a small deep saucepan and add both of the sugars along with the butter. Using a spatula, pull the sugar into the center of the pan mixing into the corn syrup. You want to avoid the sugars cooking and crystalizing against the side of the pan.

Place the pan over medium heat and allow the sugar to melt into the syrup and butter, about 15 to 20 minutes, stirring only a few times. Insert a candy thermometer and once the sugar has completely dissolved do not stir. Allow the caramel sauce to cook to a soft-ball stage, 236-degrees, about 10 minutes.

Remove from the heat and pour in the heavy cream, stirring to mix into the caramel sauce.

Blend in the vanilla and coffee extracts along with the espresso.

Serve warm over ice cream, pound cake, angel food cake, or cream puffs. Refrigerate any leftover sauce.

Nielsen-Massey makes beautiful extracts, including a coffee extract. In a pinch you can use an equal amount of espresso powder, which can be found in the coffee aisle of most food markets. Makes about 2 cups of coffee caramel sauce.