Kahlua Caramel Sauce

24
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"A basic caramel sauce jazzed up with Kahlua. Great on ice cream, on plain cheesecake, everything!"

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (17.5 g)
  • Calories 61.1
  • Total Fat - 1.6 g
  • Saturated Fat - 1 g
  • Cholesterol - 4.8 mg
  • Sodium - 1.2 mg
  • Total Carbohydrate - 10.7 g
  • Dietary Fiber - 0.1 g
  • Sugars - 10.5 g
  • Protein - 0.1 g
  • Calcium - 1.6 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Put sugar and corn syrup in a heavy saucepan. Heat on medium high. Stir until the mixture boils, then stop stirring. When the mixture turns from clear to yellow, start stirring again. Watch the color carefully. It will turn golden brown and then start to darken, but watch carefully. Stir until the mixture is a bit darker than you want, because when you add cream and butter it will lighten it up a bit. When it reaches the desired color, take it off the heat.

Step 2

Add the cream all at once. BE VERY CAREFUL! The solution will bubble up to about twice the original size and give off a lot of steam. After stirring in the cream in, add the butter and mix.

Step 3

If you want the alcohol to burn off, add the Kahlua while the caramel sauce is still hot. If you want more alcohol left in the sauce, wait until the sauce is lukewarm to add the Kahlua.

Step 4

Let cool completely. Refrigerate.

Tips & Variations


No special items needed.

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