Ingredients
Cream Mixture
- ¾ cup (175ml) heavy cream
- ½ tsp instant espresso powder
- 1 tsp vanilla bean paste
- 2 Tbsp (28g) unsalted butter, cold and cubed
Caramel Base
- ½ cup (100g) granulated sugar
- 2 Tbsp (40g) corn syrup
- 2 Tbsp (30ml) water
Instructions
- Warm the cream mixture: In a small saucepan, combine the heavy cream, instant espresso powder, and vanilla bean paste. Place over medium heat and bring the mixture to a gentle simmer. Once simmering, stir in the cold, cubed butter until melted and fully incorporated. Remove from heat and set aside.
- Make the caramel: In a separate saucepan, combine the granulated sugar, corn syrup, and water. Cook over medium heat without stirring, occasionally swirling the pan to ensure even caramelization. Continue until the mixture reaches a deep golden amber color, approximately 8 to 10 minutes. Be attentive to prevent burning.
- Combine cream with caramel: Remove the caramel from heat and carefully whisk in the warm cream mixture. The mixture will bubble vigorously—exercise caution to avoid burns. Whisk until smooth and fully combined.
- Cool and store: Allow the caramel sauce to cool at room temperature for at least 20 minutes before using. Transfer to a clean jar or container and refrigerate. The sauce can be gently reheated before serving if desired.
Notes
- Use instant espresso powder for a strong coffee flavor without bitterness.
- Combine the butter cold to help temper the cream and add richness.
- Swirl the sugar mixture instead of stirring to avoid crystallization.
- Store in an airtight container in the refrigerator for up to two weeks.
- Reheat gently in a microwave or over low heat before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
