Coffee Caramel Sauce

This coffee caramel sauce recipe makes a luxuriously smooth and thick caramel sauce

The caramel is made using a dry caramel method, with the addition of butter and cream. Before being added, the cream is spiked with coffee and vanilla.

Warm the cream to lukewarm then stir through the instant coffee and vanilla. Set this aside.

In a deep, medium saucepan over low to medium heat, melt the sugar. (With a dry caramel method, you can stir the sugar without making it grainy)

It will first clump together, then gradually melt into a brown amber liquid.

Once completely melted, switch to using a whisk and add in the cubes of butter.

Once the butter has completely melted into the sugar, pour in the warm coffee cream and keep whisking.

Take extra care here as the cream will make the caramel bubble and rise. Whisk it and let it keep cooking until it turns into a runny and deep brown caramel sauce.

Stir in salt. Leave the caramel sauce to cool for 5-10 minutes, then pour it into a clean jar. It will thicken up as it cools down.

Caramel sauce can store in the fridge for a month, or be frozen for up to 3 months.

See the link for the full recipe!