Ingredients
Espresso Cream Mixture
- ¾ cup (175ml) heavy cream
- ½ tsp instant espresso powder
- 1 tsp vanilla bean paste
- 2 Tbsp (28g) unsalted butter, cold and cubed
Caramel Base
- ½ cup (100g) granulated sugar
- 2 Tbsp (40g) corn syrup
- 2 Tbsp (30ml) water
Instructions
- Warm the Cream Mixture: In a small saucepan, combine the heavy cream, instant espresso powder, and vanilla bean paste. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the espresso powder and distribute the flavors evenly. Once simmering, remove from heat and stir in the cold, cubed unsalted butter until fully melted and incorporated.
- Make the Caramel: In a separate medium saucepan, combine granulated sugar, corn syrup, and water. Cook this mixture over medium heat, swirling the pan occasionally to prevent uneven cooking and to help the sugar dissolve without stirring. Continue cooking until the mixture turns a deep golden amber color, approximately 8 to 10 minutes. Be careful not to burn the caramel.
- Combine Cream Mixture and Caramel: Remove the caramel from heat and slowly whisk in the warm cream mixture. The caramel will bubble vigorously as the liquids combine, so whisk carefully to blend them into a smooth sauce.
- Cool the Sauce: Allow the caramel espresso sauce to cool at room temperature for at least 20 minutes. This lets the sauce thicken and develop a rich, luscious texture perfect for drizzling.
Notes
- Use cold unsalted butter for better emulsification and smooth texture.
- Swirling the caramel mixture instead of stirring helps prevent crystallization.
- Let the sauce cool completely before storing it in an airtight container in the refrigerator for up to two weeks.
- Rewarm gently before using if the sauce thickens too much in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
