Coffee Caramel Sauce Recipes

COFFEE-CARAMEL SAUCE

Coffee-Caramel Sauce image

Categories Sauce Coffee Milk/Cream Dairy Dessert Christmas Vegetarian Quick & Easy Edible Gift Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)

Number Of Ingredients 6

Ingredients

8 tablespoons water
4 teaspoons instant coffee powder
1 1/3 cups sugar
2/3 cup whipping cream
5 tablespoons unsalted butter, diced
Pinch of salt

Steps:

Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)

COFFEE-CARAMEL SAUCE

Coffee-Caramel Sauce image

Categories Sauce Coffee Dessert Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes scant 2 cups

Number Of Ingredients 5

Ingredients

1 1/4 cups water
1 tablespoon instant espresso powder or instant coffee powder
2 cups sugar
3 tablespoons unsalted butter
1/2 cup whipping cream

Steps:

Bring 1 cup water to simmer in small saucepan; stir in 1 tablespoon instant espresso powder. Remove from heat. Set espresso mixture aside.
Combine sugar and remaining 1/4 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high and boil without stirring until caramel is deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes.
Stir espresso mixture into saucepan with caramel (mixture will bubble vigorously). Stir until caramel bits dissolve, about 2 minutes. Stir in butter. Cool slightly. Stir in cream. Serve warm. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat just until warm and pourable, stirring frequently.)

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