Spiked with espresso powder, this easy coffee inspired caramel sauce is plate-licking good. Serve over ice cream, angel food cake, or drizzle over your holiday apple pie to add something special to your favorite dessert.



In a small, heavy-bottomed saucepan, combine cream, espresso powder, brown sugar, sucanat, corn syrup (or honey), and salt. Bring to a simmer over a medium flame, stirring to dissolve the sugar. Simmer until mixture bubbles and thickens, another 8 to 10 min. Let cool slightly to thicken; it should be the consistency of a thick honey.

Serving Suggestions

Serve over ice cream, gingerbread, or cheesecake. Use to sweeten coffee or milkshakes. Drizzle over fruit.


About 2 1/2 cups

Thanks To

Adapted generously from The Bojon Gourmet

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Savory Spice Shop Ingredients
Espresso Powder 2 floz bottle $4.20
Sugar, Sucanat, Organic 12 floz bottle $8.65
Sea Salt, Portuguese, Flor de Sal 2 oz bag $3.50



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"I guess I have never had real cinnamon before. This is delicious. Very bright and satisfying flavor. I use it in my coffee. Thanks for making such fresh and delicious cinnamon available!"
-Michael M. of Alpine, TX

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