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Author Notes: Caramel sauce is great as is, but swapping cream for coffee and adding a hint of cinnamon makes it warm and even more inviting. Basically, it's a pumpkin spice latte in caramel form. What more could you want? —Laura Dembowski
Makes about 3 cups
- 2 cups granulated sugar
- 1/2 cup water
- 1 stick unsalted butter, cut into pieces
- 1/2 cup brewed coffee
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Place sugar and water in a medium saucepan over medium-high heat. Stir frequently until the sugar melts. Once the sugar is melted, stop stirring and cook until the mixture is a golden amber color. Keep an eye on it because it can go from clear to burnt in no time. This process may take around 5 minutes.
- Remove from the heat and add the butter. Place back over the heat and stir until the butter is melted. Remove from the heat again and add the coffee, cinnamon, and salt. Place back over the heat and stir until the caramel is thick and glossy without any clumps.
- Pour into a bowl. Serve immediately over ice cream or store in the refrigerator in an airtight container for up to 2 weeks. Reheat in the microwave in 30 second increments as necessary.
- This recipe was entered in the contest for Your Best Recipe Made with Coffee