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The sweetness in this rich caramel sauce is balanced out by the addition of bourbon and espresso powder. Start by boiling butter, brown sugar, and cream, plus some light corn syrup to keep the caramel from crystallizing. When it’s ready, flavor it with bourbon and espresso powder for a boozy sauce that adds a little extra pizzazz to a scoop of ice cream or a slice of Mississippi Mud Cake.
Game plan: The sauce can be made up to 4 days ahead. Let it cool to room temperature, cover, and refrigerate for up to 4 days. Reheat in a saucepan, whisking over low heat until smooth and pourable.
by Pamela Vachon | Decanters for your wine or whiskey this season help to elevate mere libations into occasions. More...