Velvety rich, buttery smooth, liquid bronze that drapes over vanilla ice cream like a lush robe-this sauce!
There are not enough adjectives to describe how amazing it really is.
Our personal favorite? Melted Nutella, Kahlua Caramel, vanilla ice cream- in a bowl. End of story.
For your family? Apple crisp, chocolate brownies, caramel buttercream frosting, Christmas gift for Aunt Joan- however you choose to use this sauce, and whatever you choose to pour it over, it will change your dessert life.
Kahlua Caramel Sauce
2 cups granulated sugar
10 Tblsp salted butter, cubed
1 cup heavy cream
1/3 cup Kahlua
Pour sugar in an even layer over the bottom of a large heavy saucepan. (2-3 qts). Heat sugar over medium high heat, whisking occasionally until sugar begins to melt. As sugar melts, tip and roll saucepan from side to side to keep sugar from scorching. Continue to heat until sugar is completely melted and turns a deep amber color. Watch carefully as scorching can occur very quickly! Once sugar is a deep amber brown (approximately 350F if using an instant read thermometer), turn off heat and add butter, whisking constantly. Wearing an oven mitt on the hand holding the whisk is recommended to protect against steam and splatters. Whisk butter until mostly incorporated, then add heavy cream. Continue whisking until cream is blended in and caramel is thick. Add Kahlua and mix well.
Pour into jars and store in refrigerator for up to two weeks.
To serve, place jar in pan of warm water on stove over medium heat. Stir occasionally until sauce is heated through and use as desired.
Makes approx 2 1/2 cups of Kahlua Caramel Sauce