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Caramel Mocha Sundae Sauce

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Ingredients
  Light corn syrup 3⁄4 Cup (12 tbs)
  Water 1⁄4 Cup (4 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Sweet butter 1⁄4 Cup (4 tbs)
  Evaporated milk 1 Cup (16 tbs)
  Strong coffee 3⁄4 Cup (12 tbs) (Espresso)
  Vanilla extract 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

1. In a large saucepan over medium-high heat, combine corn syrup, water and sugar. Cook, stirring constantly, until boiling. With a spatula, keep scraping sugar crystals from sides of pan.
2. Add butter. Add evaporated milk gradually, stirring constantly.
3. Boil 15 to 20 minutes, stirring constantly until a candy thermometer reaches 234° to 239°F (112° to 115°C) (soft ball stage). Remove pan from heat, stir in coffee, vanilla and salt.
4. Pour caramel mixture into a blender, starting on low and increasing speed until smooth.
5. Pour into a bowl and serve.
Can be stored in a 24-oz mason jar up to 3 months. Bring to room temperature before serving.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Caramel

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