Yield: Yields about 6-1/2 cups.
Sugar can burn easily, so use a heavy-based pot, preferably one that doesn’t have a dark interior so that you can monitor the sugar once it begins to color.
Espresso Caramel Sauce: Dissolve 3 Tbs. instant espresso powder into 2 to 3 tsp. hot water. Stir into the cooled caramel sauce to blend.
Orange-Cardamom Caramel Sauce: In a small saucepan, combine 1-1/2 cups fresh orange juice with 2 Tbs. plus 2 tsp. finely grated orange zest, bring to a boil, and cook until reduced to about 1/2 cup. Pour through a fine sieve, pressing against the zest to release all the liquid. Stir the strained, reduced orange juice and 4 tsp. ground cardamom into the cooled caramel sauce.
For easy cleaning, soak the pot and utensils in hot water. To loosen any cooked-on sugar, fill the pot with water and set it on the heat.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was so easy and so delicious. I followed the recipe exactly as written. The key is to have your heavy cream at room temperature and use a heavy bottomed pan. I've made the Espresso caramel and the plain caramel sauce. Both are so good and very easy to do.
I've tried a number of caramel sauces and this is my favorite for the flavor and nice smooth texture. The reason I did not give it a 5 star is because it is a little difficult to time when to take it off the heat and to pour in the cream. But it is the recipe I will continue to use.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?