I went all out last night, after purchasing some coffee ice cream, I got to thinking - why not try my hand at making up a butterscotch/coffee/caramel dessert sauce... well this is it! Sauce thickens upon cooling even more, serve over your choice of ice cream/pound cake/brownie - you get the idea - over anything! A little warning, if you are a lover of coffee, this sauce is easily addictive.
- 1 cup white sugar
- 1/2 cup brown sugar (light or dark)
- 1/2 cup heavy cream
- 1/2 cup coffee (I used my left over freshly ground hazelnut coffee.)
- 3/4 cup light corn syrup
- 4 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 heavy skillet over low heat
- whisk and one good arm
- Produces about 2 cups of sauce. Serve it over ice cream/pound cake, etc.
- Put both cream and coffee together and stir, then set aside.
- Careful while cooking sugar, as this will be very hot.
- Put sugar, butter, corn syrup and salt in skillet or deep heavy pot.
- Caramelize the sugar in the heavy skillet over low heat stirring constantly.
- Let sugar melt completely and then remove from stove top.
- With pot off of heat, carefully pour in both cream and coffee.
- Return to heat and boil slowly until thickens or until it reached 228 degrees.
- Remove from heat once again and add vanilla.
- Let cool down a bit before serving.
To store, I normally reuse a clean glass jar with lid (like a jelly jar) and keep the sauce in the refrigerator. This will keep for at least three weeks, though I doubt it will last that long in your refrigerator once the word gets out.