Caramel Mocha Sundae Sauce Recipe
Ingredients
| Light corn syrup | 3/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| 1/4 cup sweet butter | ||
| Evaporated milk | 1 Cup (16 tbs) | |
| Espresso coffee | 3/4 Cup (16 tbs) | |
| Vanilla extract | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
1. In a large saucepan over medium-high heat, combine corn syrup, water and sugar. Cook, stirring constantly, until boiling. With a spatula, keep scraping sugar crystals from sides of pan.
2. Add butter. Add evaporated milk gradually, stirring constantly.
3. Boil 15 to 20 minutes, stirring constantly until a candy thermometer reaches 234° to 239°F (112° to 115°C) (soft ball stage). Remove pan from heat, stir in coffee, vanilla and salt.
4. Pour caramel mixture into a blender, starting on low and increasing speed until smooth.
5. Pour into a bowl and serve.
Can be stored in a 24-oz mason jar up to 3 months. Bring to room temperature before serving.
2. Add butter. Add evaporated milk gradually, stirring constantly.
3. Boil 15 to 20 minutes, stirring constantly until a candy thermometer reaches 234° to 239°F (112° to 115°C) (soft ball stage). Remove pan from heat, stir in coffee, vanilla and salt.
4. Pour caramel mixture into a blender, starting on low and increasing speed until smooth.
5. Pour into a bowl and serve.
Can be stored in a 24-oz mason jar up to 3 months. Bring to room temperature before serving.
Chef
