Coffee Caramel Sauce

Coffee Caramel Sauce

Combine 2 tablespoons hot water and 4 teaspoons espresso coffee powder in small bowl. Stir in ⅔ cup heavy cream and set aside. Combine 6 tablespoons water and 1 ⅓ cups sugar in medium saucepan and let sit undisturbed over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped in water. Remove saucepan from heat. Add cream mixture and 5 tablespoons butter. The mixture will bubble vigorously, so be careful. Return pan to medium heat and bring mixture to a boil, whisking constantly until smooth. Remove from heat, then stir in a pinch of salt. Cool to room temperature before pouring into glass jars. Sauce will hold in the fridge for 2 weeks and can be rewarmed gently to be served.

From Issue

No. 14 / Fall 2020

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4