Total Time
24mins
Prep 10 mins
Cook 14 mins

Ingredients Nutrition

Directions

  1. If using nuts, toast them in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes.
  2. Transfer to a small bowl and set aside.
  3. In a 2-quart heavy saucepan, combine sugar and water.
  4. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar.
  5. Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes.
  6. Remove from heat and carefully pour in coffee.
  7. (Stand back, as caramel may sputter).
  8. Let stand for 2 minutes.
  9. Return to low heat and whisk until caramel has dissolved.
  10. Remove from heat.
  11. Swirl butter into caramel mixture.
  12. Gradually whisk in milk.
  13. Stir in vanilla and toasted nuts, if using, let cool.
  14. (The sauce will keep, covered, in the refrigerator for up to 1 week).
Most Helpful

This was a lovely sauce, though it's flavor and color don't say "caramel" to me. But I'm a coffee freak, and really loved the mocha flavor to it. It would make a wonderful addative when making a milkshake! I'll make it again.

EQJunkie February 19, 2007

Great recipe but was a little to thin for my liking. I will make this again and will probably cut back on some of the liquid.

Dianne Clewien September 13, 2005