Coffee Caramel Sauce
Makes 1 1/2 cups
Caramel is not the easiest item to make, it requires a great deal of continuous stirring and it's difficult to tell someone how long each stage will take as different pots can make a couple of minutes difference as can the temperature of the stove, the temperature of the cream, water and coffee. However, that being said, Loraine and I think that the final product is worth the effort.
We highly suggest that you make at least one trial run of caramel before you plan on making it for any guests.
This is the coffee caramel sauce that we use for our Ultimate Desert.
Ingredients
- 3 oz. Cold water
- 3/4 cup Granulated sugar
- 1 1/2 cups 35% Cold whipping cream
- 1 1/2 tbsp. Vanilla extract (do not use imitation vanilla)
- 3 oz. Hot coffee (2 heaping teaspoons of instant coffee)
Directions
- Whisk together the cream and vanilla in a bowl and set aside.
- In a medium saucepan at medium-high heat, cook the sugar and water together, whisking continually until it reaches a boil. Continue to whisk vigorously as the mixture will begin to smell like caramel and turn a pale yellow and then a light brown (7 to 10 minutes). When it turns a light brown, while continuing to whisk vigorously, slowly pour in the reserved cream/vanilla mixture.
- Continue whisking until the mixture has lightly thickened (it will get thicker as it rests) and is a light caramel color.
- Remove from heat and whisk in the coffee.
Note: The sugar may harden around the whisk, as you whisk the sugar will melt.