Coffee Flavored Caramel Sauce

Ingredients

• 1 cup Heavy Cream (warmed, not boiled)
• 1 teaspoon Instant Coffee (dissolved in the warm cream)
• 1.5 cups Granulated Sugar (320 g, fine white sugar)
• 0.25 cup Water (63 ml, helps sugar melt evenly)
• 5 tablespoons Unsalted Butter (60 g, cut into pieces, added off‑heat)
• 1 pinch Salt (enhances flavor)

Instructions

1. Warm and infuse the cream

   Place 1 cup of heavy cream in a small saucepan over low heat. Warm until just steaming (do not boil). Stir in 1 tsp instant coffee until dissolved, then set aside.

   Time: PT2M

   Temperature: warm, not boiling

2. Combine sugar and water

   In a high‑sided saucepot, add 1.5 cups granulated sugar and 1/4 cup water. Stir quickly just to moisten the sugar, then brush the sides of the pot with a little water to prevent dry sugar crystals from sticking.

   Time: PT1M

3. Caramelize the sugar

   Place the pot over medium‑high heat. Do NOT stir or shake. Watch the sugar melt and turn amber, about 10 minutes. When the color is a deep amber, remove from heat.

   Time: PT10M

   Temperature: medium‑high

4. Add coffee‑infused cream (caramel explosion)

   With the pot off the burner, slowly pour the warm coffee‑infused cream into the caramel. The mixture will sputter and steam violently—stand back and keep hands clear.

   Time: PT1M

5. Whisk the mixture

   Using the whisk, stir vigorously to combine the cream with the caramel until the mixture is smooth.

   Time: PT1M

6. Incorporate butter

   Add 5 tbsp (60 g) unsalted butter to the pot while it is still off the heat. Whisk until fully melted and incorporated.

   Time: PT2M

7. Bring to a rolling boil

   Return the pot to medium heat and bring the sauce to a gentle rolling boil. Boil for 30–60 seconds, stirring occasionally.

   Time: PT1M

   Temperature: medium

8. Finish with salt

   Remove the pot from heat and stir in a pinch of salt. Let the sauce cool slightly before transferring to a storage container.

   Time: PT30S

9. Cool and store

   Allow the sauce to cool to room temperature (about 10 minutes), then cover and refrigerate. It will thicken as it cools; reheat gently before using.

   Time: PT10M

Nutrition Facts

Calories

310

Protein

2 g

Carbohydrates

40 g

Fat

20 g

Fiber

0 g