You’re going to want to top everything with this Kahlua Caramel Sauce. Kahlua gives the sauce depth and if you add it after the caramel sauce cools, a little kick. Drizzle it on ice-cream, brownies, your favorite drink or just grab a spoon!
A sweet couple at church celebrated their fifth anniversary on Saturday. They have a sweet little boy who is just about 1 year old – such a charming family.
I decided to make an espresso cheesecake. But coffee is bitter so you need something to sweeten it up. Caramel sauce, right?
There weren’t any children at the anniversary party so time to make a dessert for adults only. Espresso cheesecake is an adult dessert (unless you want wired kids). But we really need to celebrate.
Kahlua and cream was my sister’s favorite drink. I personally love a little Kahlua on ice-cream so why not use it to spice up the caramel sauce?
Homemade caramel sauce is easy and you probably have the ingredients already – sugar, cream and butter. The corn syrup prevents the sauce from becoming grainy. If you don’t like corn syrup, you can leave it out but watch for sugar crystals forming while you cook.
The key to caramel sauce is cooking the sugar to the right color. As you cook the sugar, it melts, turns clear, turns yellow and then starts turning brown.
When the sugar starts turning brown you have to watch it carefully because it can burn easily. Once it’s a shade darker than the color you want at the end, take it off the heat and add the cream and butter.
I added the Kahlua to my Kahlua caramel sauce while it was still hot. All the alcohol evaporated leaving a rich, caramel sauce with a hint of coffee flavor.
Serving Size: 2 tablespoons
Amount Per Serving: Calories: 126 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 11mg Sodium: 19mg Carbohydrates: 21g Fiber: 0g Sugar: 21g Protein: 0g