You know, hot fudge and
chocolate topping sauces are delicious.
However, there's not much better than
a delicious homemade caramel sauce.
Welcome to The Sauce and Gravy Channel.
This is Johnny Mac, and we're going to
to dive into a delicious homemade caramel sauce,
a delicious coffee flavored caramel sauce. Buckle up.
Let's go. All right.
So let's go ahead and
start this coffee flavored caramel.
We're going to work with the cream. First.
We're going to use one cup of cream.
And it is always a good idea to
warm up that cream a little bit.
Whether you're infusing it with flavor or not, you're going
to want that cream to be warm whenever you put
the cream into the sugar here in a few minutes.
If it's cold cream and you put it into that
hot sugar, it is going to be a mega explosion.
It's already a big enough explosion as it is.
So it's a good idea to warm
up that cream to reduce the explosion.
Now we're going to go ahead and
infuse the coffee flavor into the cream.
That's where we're going to bring out
that wonderful coffee flavored for this caramel.
So we're going to put in one
teaspoon of coffee into this warm cream.
We're not boiling the cream.
We're just kind of warming it up trying
to get those flavors infused with the coffee.
And we're using one cup of cream here.
So the cream and coffee mixture is done.
Now it's time to start working on that sugar.
Grab a highsided saucepot.
Definitely has to have high sides.
There's going to be what I call the
caramel explosion here in a few minutes.
And if you don't have a highsided saucepot, you're
going to have caramel all over the place.
And that's not going to be fun.
Into the saucepot, we're going to add
1.5 cups of granulated sugar or 320 grams, along with
1/4 cup of water or 63 ML.
This will kind of help with the caramelization process.
And for a little bit of a
helpful hint, see that red arrow?
See that dry sugar touching the side?
That could lead to crystallization whenever
you try to caramelize the sugar.
So what you're going to want to do, grab
a little bit of water, grab a little brush,
brush around the edges, and that will get rid
of that dry sugar from touching the side.
So now we just play the hurry up and wait game.
We want to caramelize the sugar.
It's going to take roughly about ten minutes.
You kind of have to eyeball it.
We're over medium high heat.
You don't want to stir it.
You don't want to shake it.
That will lead to crystallization.
You just kind of have to watch it.
We're going for an Amber type color, and
we're starting to get to that point. Check it out.
This sugar is almost where we want it to be.
So I'm going to go ahead and get everything ready.
I'm bringing over that cream infused with the coffee.
I'm going to give it a little bit of a stir.
There could be a film on top of that cream.
So you definitely want to get rid of that.
Everything happens so quickly that you want to
reduce the chances of burning the caramel.
So you want to have everything ready to go.
This next step is what I call the caramel explosion.
It's super dangerous.
It will sputter, splatter it'll, get that
hot magma, hot caramel all over you.
You don't want that.
That will burn.
It also steams up like crazy.
The steam is super hot.
You want to keep your arms and
hands and everything out of the way.
So we're off heat.
We've taken that saucepot off the burner.
We've grabbed our one cup of coffee infused cream.
We're putting it in that, my
friends, is the caramel explosion. Check it out.
I mean, it's just popping.
It's sputtering, it's steaming.
Just make sure you have your hands, arms,
eyes, head, everything out of the way.
Grab a whisk and try to whisk as much
as possible to incorporate that cream and coffee mixture.
Just kind of do the best that you can,
but just make sure not to get burned.
Now it's time to add a little bit of creaminess.
We're going to put in five
tablespoons of butter or 60 grams.
We're off heat.
Just go ahead and throw all of the butter in.
Grab a whisk and start incorporating
it until it's all dissolved.
And you can make your caramel as
light or dark as you like.
The lighter it is, the more sweet it will
be, the darker the more bittersweet it'll be.
If you want a lighter caramel, you're going to
take the saucepot off the burner a little bit
before the caramel reaches that Amber stage.
After the butter is fully dissolved, go ahead
and crank that heat back up to medium.
We're going to bring this to
a nice little rolling boil.
So once it starts to boil, let it boil
for roughly about 30 seconds to a minute.
Give it a little bit of a stir.
We're kind of mixing everything
in really well together.
And after it's been mixed a little
bit, you can turn off the heat.
And then we're on to our final step to
help all of the flavors of the caramel.
This coffee caramel sauce.
We're going to go ahead and put
in a little bit of salt.
That all kind of accentuate that sugar
flavor, the earthiness of the caramel.
It will just bring out all the flavors
and just really just make it all pop.
You know, there's not much better
than a homemade coffee caramel sauce.
You can drizzle this on pretty much about anything.
Throw it on some cheesecake, put it on ice cream,
throw it on French toast, drizzle it over a coffee.
You can even just take a
spoonful and just knock yourself out.
But look, at it. It's delightful. Look at those colors.
Look at that richness.
And you can have this coffee
caramel sauce right on the spot.
Or you can grab a glass container and store
it for later for any sort of special occasion.
All right, so now you know how
to make a delicious coffee caramel sauce. Go on out.
Try it out. Come on back.
Let us know what you think.
Well, thanks for watching.
I hope that you enjoyed this coffee
caramel sauce recipe and remember to like
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And as always, remember to live, love and make gravy.