Coffee Caramel Sauce

1. 1

   Cook sugar and water in heavy medium saucepan over low heat, swirling pan occasionally, until sugar dissolves.

2. 2

   Increase heat and boil until mixture begins to color, brushing down any sugar crystals on sides of pan with a wet pastry brush, about 4 minutes. Continue cooking, swirling pan gently, just until mixture turns a rich caramel color.

3. 3

   Remove from heat and add cream (mixture will bubble vigorously).

4. 4

   Stir until caramel dissolves.

5. 5

   Add Espresso and boil 1 minute.

6. 6

   Add vanilla.

7. 7

   Cool to lukewarm.

8. 8

   Can be prepared 3 days in advance and kept covered and refrigerated. Reheat to lukewarm over low heat to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.