Butterscotch-Coffee Dessert Sauce Recipe

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.

Ingredients:

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

Directions:

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.

Now if you only wished to make a butterscotch sauce, you can use 1 cup of cream versus the 1/2 cup of coffee and 1/2 cup of cream as the recipe calls for. This is a delectable dessert sauce that is so much better than anything you could buy in the store - and frankly at roughly 50 cents per serving, it is not only way cheaper, but you know every ingredient you have put in to make this delicious sauce.

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.