Coffee-Caramel Sauce

1. 1

   Bring 1 cup water to simmer in small saucepan; stir in 1 tablespoon instant espresso powder.

2. 2

   Remove from heat.

3. 3

   Set espresso mixture aside.

4. 4

   Combine sugar and remaining 1/4 cup water in medium saucepan.

5. 5

   Stir over medium heat until sugar dissolves.

6. 6

   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.

7. 7

   Stir espresso mixture into saucepan with caramel (mixture will bubble vigorously).

8. 8

   Stir until caramel bits dissolve, about 2 minutes.

9. 9

   Stir in butter.

10. 10

    Cool slightly.

11. 11

    Stir in cream.

12. 12

    Serve warm.

13. 13

    (Can be made 1 week ahead.

14. 14

    Cover and refrigerate.

15. 15

    Rewarm over low heat just until warm and pourable, stirring frequently.)

* Per serving · 4 servings · Values may vary.

No additional tips available.