Salted Caramel Coffee Sauce |
Author: Nicole
- 5 tablespoons unsalted butter, diced
- ½ cup packed light brown sugar
- ⅔ cup heavy cream
- 2 teaspoons instant coffee (decaffeinated is fine)
- ½ teaspoon flaky sea salt, such as Maldon
- 2 teaspoons vanilla extract
- In a small saucepan over medium heat melt butter. Once butter has completely melted, add sugar, heavy cream, coffee powder and salt. Whisk until all of the coffee powder has dissolved.
- Bring mixture to a slow boil, whisking constantly. Turn down heat to low and simmer and whisking for an additional 3 minutes to thicken.
- Remove caramel sauce from the heat and add the vanilla extract. Stir to combine.
- Serve warm, at room temperature, or pour into a glass jar and refrigerate for later use. The caramel sauce will thicken once it cools. The sauce will keep refrigerated for 2 to 3 weeks.
- To rewarm, microwave on low in bursts of 15 to 30 seconds, stirring between each session, until heated. Or reheat gently over low heat in a saucepan.
* Recipe can be easily doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/salted-caramel-coffee-sauce/
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