Dark Caramel Sauce

By Florence Fabricant

Total Time
15 minutes
Rating
4(14)
Comments
Read comments

Featured in: Caramel: Sugar Turned to a Mellow Gold, and Just as Rich

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 cup
  • ½cup sugar
  • 4tablespoons water
  • 3tablespoons hot espresso
  • ½cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

401 calories; 22 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 0 grams dietary fiber; 52 grams sugars; 1 gram protein; 27 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Dissolve the sugar in the water in a heavy saucepan. Place over medium-high heat, and cook, swirling occasionally, until the mixture becomes a medium amber color. Remove from the heat.

  2. Step 2

    Pour the hot espresso into the caramel, and stir to blend. Add the cream, stirring to blend completely. Refrigerate; serve with cake, ice cream and drained poached fruit.

Ratings

4 out of 5
14 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.