Caramel Espresso Float

1. 1

   Cook granulated sugar in a dry 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.

2. 2

   Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel.

3. 3

   Remove from heat and carefully add 1 cup water (caramel will harden and steam vigorously).

4. 4

   Cook over high heat, stirring, until caramel is dissolved, then remove pan from heat.

5. 5

   Add espresso powder and stir until dissolved.

6. 6

   Add remaining cup water and ice cubes and stir until espresso is cold.

7. 7

   Discard any unmelted ice cubes.

8. 8

   Beat cream with confectioners sugar in a bowl with an electric mixer until it just holds soft peaks.

9. 9

   Divide ice cream among 4 (8-ounce) glasses, then pour 1/2 cup espresso over each serving and top with whipped cream, nuts, and chocolate.

10. 10

    *Available at most supermarkets and The Baker's Catalogue (800-827-6836).

No additional tips available.