Espresso Caramel Sauce

1. 1

   Place the sugar and water in a heavy saucepan over medium-low heat, whisking occasionally until the sugar is completely dissolved, about 3 minutes.

2. 2

   After the sugar is dissolved, raise the heat to high and bring the mixture to a boil, undisturbed, until the syrup turns a deep golden brown, about 15 to 20 minutes.

3. 3

   If you see the sugar caramelizing only in one corner you can gently tilt or rotate the pan to distribute the color evenly, but do not whisk.

4. 4

   When the syrup has colored nicely, remove the pan from the heat and immediately add the cream.

5. 5

   Be careful and stand back because the mixture will sputter.

6. 6

   Do not stir until the mixture settles.

7. 7

   Return the pan to low heat and stir with a wooden spoon until the strands of caramel melt.

8. 8

   Remove from the heat and stir in the espresso and the butter.

9. 9

   Serve warm.

10. 10

    Note: Tom likes to caramelize the sugar dry (without adding the 1/3 cup water to dissolve it) in a heavy pan over high heat, but many people find it easier to dissolve the sugar in a little water first.

11. 11

    This caramel sauce is also delicious without the espresso.

* Per serving · 4 servings · Values may vary.

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