A versatile caramel with a hint of your favourite coffee, just perfect for drizzling over our Big Shot chocolate brownie, vanilla cream or a New York cheesecake. Trust us, you wont want to put the spoon down!
Equipment & Ingredients
175g unrefined castor sugar
90g double cream
30g unsalted butter
Place the sugar and water into a heavy bottomed saucepan and place on a medium heat.
The sugar will slowly start to melt and dissolve.
Using a wooden spoon carefully stir twice to help it melt evenly, but do not over stir.
Keep a watchful eye on the colour of the caramelising sugar and when it reaches a rich golden brown colour remove from the heat and carefully add the cream, butter and espresso.
Carefully stir until smooth and glossy and allow to cool.
Store in the fridge until required.
The caramel may harden a little in the fridge, when serving gently warm in a pan or microwave if needed.
Place a brownie on to a small plate and add a scoop of vanilla ice cream, or any of your favourite flavours.
Pour a generous spoonful of the caramel over the ice cream and brownie.
Sprinkle with chocolate shavings and serve,
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