This sauce is one of my favorites. Ever since I first made it. It has been a pastry staple both at the restaurant and at home. It has the traditional caramel taste we all love, with rich coffee undertones. It adds another dimension to many desserts without making them too sweet, it’s especially good with Brown Sugar ice Cream Chocolate Roulade or Brown Sugar Oat Wafers with Candied Ginger Ice Cream.
Stir the sugar and water together in a heavy saucepan. Cook over medium heat until the sugar dissolves, about 2 minutes. Increase to high heat and continue to cook, without stirring, until the sugar has caramelized and is medium amber in color. While the sugar is cooking, mix together the coffee and cream in a bowl. Remove the pan from the heat and slowly stir in about
Cover and refrigerate until ready to serve. If serving warm, reheat in a double boiler or microwave.
The coffee caramel sauce can be made up to 2 weeks ahead.
© 2006 Emily Luchetti. All rights reserved.