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.

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