Recipe information
Yield
Makes scant 2 cups
Ingredients
Preparation
Step 1
Bring 1 cup water to simmer in small saucepan; stir in 1 tablespoon instant espresso powder. Remove from heat. Set espresso mixture aside.
Step 2
Combine sugar and remaining 1/4 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high and boil without stirring until caramel is deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes.
Step 3
Stir espresso mixture into saucepan with caramel (mixture will bubble vigorously). Stir until caramel bits dissolve, about 2 minutes. Stir in butter. Cool slightly. Stir in cream. Serve warm. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat just until warm and pourable, stirring frequently.)
