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!
Equipment
- Small deep saucepan
- Candy thermometer
Ingredients
- 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
Instructions
- Pour the corn syrup into a small deep saucepan. Add the both of the sugars and 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, stirring only a few times, about 15 to 20 minutes.
- Once the sugar has completely dissolved do not stir but 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, cream puffs…. Refrigerate any leftover sauce.
Notes
*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.