Dark Caramel Sauce

By Florence Fabricant

Published December 21, 1993

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

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 cup

  • ½ cup sugar

  • 4 tablespoons water

  • 3 tablespoons hot espresso

  • ½ cup heavy cream

Ingredient Substitution Guide
Nutritional analysis per serving

52 grams carbs; 67 milligrams cholesterol; 398 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 22 grams fat; 1 gram trans fat; 21 milligrams sodium; 2 grams protein; 52 grams sugar

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

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.

Private Notes

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

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.

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

or to save this recipe.