Coffee Caramel Sauce Recipes

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COFFEE-CARAMEL SAUCE



Coffee-Caramel Sauce image

Try something new with this Coffee-Caramel Sauce. Caramel topping and brewed coffee are heated together in this scrumptious Coffee-Caramel Sauce.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 8 servings

Number Of Ingredients 2

1 cup caramel ice cream topping
1 Tbsp. freshly brewed strong MAXWELL HOUSE Coffee, any variety

Steps:

  • Cook ingredients in saucepan on low heat 5 min. or until heated through, stirring frequently.

Nutrition Facts : Calories 120, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

COFFEE-CARAMEL SAUCE



Coffee-Caramel Sauce image

Categories     Sauce     Coffee     Dessert     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes scant 2 cups

Number Of Ingredients 5

1 1/4 cups water
1 tablespoon instant espresso powder or instant coffee powder
2 cups sugar
3 tablespoons unsalted butter
1/2 cup whipping cream

Steps:

  • Bring 1 cup water to simmer in small saucepan; stir in 1 tablespoon instant espresso powder. Remove from heat. Set espresso mixture aside.
  • Combine sugar and remaining 1/4 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high and boil without stirring until caramel is deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes.
  • Stir espresso mixture into saucepan with caramel (mixture will bubble vigorously). Stir until caramel bits dissolve, about 2 minutes. Stir in butter. Cool slightly. Stir in cream. Serve warm. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat just until warm and pourable, stirring frequently.)

COFFEE-CARAMEL SAUCE



Coffee-Caramel Sauce image

Categories     Sauce     Coffee     Milk/Cream     Dairy     Dessert     Christmas     Vegetarian     Quick & Easy     Edible Gift     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)

Number Of Ingredients 6

8 tablespoons water
4 teaspoons instant coffee powder
1 1/3 cups sugar
2/3 cup whipping cream
5 tablespoons unsalted butter, diced
Pinch of salt

Steps:

  • Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)

COFFEE-CARAMEL SAUCE



Coffee-Caramel Sauce image

Make and share this Coffee-Caramel Sauce recipe from Food.com.

Provided by gailanng

Categories     Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 8

1 1/2 tablespoons powdered instant coffee
1/4 cup hot water
2 teaspoons vanilla
1 cup heavy cream
3/4 cup light corn syrup
1/2 cup packed light brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cut into small pieces (3/4 stick)

Steps:

  • Dissolve coffee in hot water in a small bowl. Stir in vanilla.
  • Combine cream, corn syrup, brown sugar and granulated sugar in a heavy 3-quart saucepan set over medium-low heat. Stir until sugars dissolve and mixture starts to boil. Continue to boil without stirring until mixture is quite thick and coats the back of a spoon, about 10 minutes.
  • Remove from heat; stir in coffee mixture and butter. Cool sauce to room temperature, stirring occasionally to keep a skin from forming. (Sauce can be prepared 3 days ahead; when cool, cover and refrigerate. Reheat over low heat, stirring, until just barely warm.).

Nutrition Facts : Calories 1497.9, Fat 78.8, SaturatedFat 49.3, Cholesterol 254.6, Sodium 147.2, Carbohydrate 206.9, Sugar 138.2, Protein 3.1

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