Caramel and Espresso Sauce
Quick Recipes Lacto-Ovo Vegetarian Recipes Desserts Sauces and Salsa
Sometimes tomorrow is the day after tomorrow 😊 I left yesterday morning at 4am for Budapest and forgot to publish the recipe. But here it is, it's from the same Anya. The sauce is good on ice cream, cheesecake, panna cotta, crepes, etc.
Ingredients
100g sugar
2 tablespoons honey
50ml water
125ml heavy whipping cream (35% fat)
50ml espresso (or strong brewed coffee)
2 tablespoons rum
30g butter
How to prepare caramel and espresso sauce
- Heat the cream, espresso, and rum in a small pot.
- In a heavy-bottomed pot, put the sugar, honey, and water. Cook over low heat until the sugar is completely dissolved. You can stir occasionally to help the sugar dissolve.
- When it starts to boil, stop stirring and leave on heat until it takes on a pleasant burnt sugar color (takes about 5-6 minutes). Keep the heat at medium-low so it doesn't burn and caramelizes evenly.
- Remove the pot from heat and add the mixture from step 1. Don't lean your face over the pot, caramel may splatter. Stir quickly with a long wooden spoon. If a caramel candy forms around the spoon, put the pot back on low heat and continue stirring until it dissolves, it's not a problem. When the mixture is smooth, add the butter and stir until melted.
- Store the sauce in a jar with a lid in the refrigerator. It will thicken after cooling.
