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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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By adding a little espresso powder to a recipe for caramel sauce, I created an ice cream topping that has made this sundae the signature dessert in my house I had always refused to share the recipe with friends who requested it, but I finally decided that it's too good to keep secret, says Gordon Finley of Durham, North Carolina. These are terrific made with coffee or vanilla ice cream or both. Ingredients:
2 tablespoons plus 1/3 cup water |
3 1/2 teaspoons instant espresso powder |
1 1/2 cups sugar |
3/4 cup whipping cream |
2 pints vanilla or coffee ice cream |
2 1.4-ounce chocolate-covered english toffee bars, coarsely chopped (about 1/2 cup) |
Directions:
1. Stir 2 tablespoons water and espresso powder in small bowl until espresso powder dissolves. Combine remaining 1/3 cup water and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream and espresso mixture (mixture will bubble vigorously). Return to medium heat and stir until any caramel bits dissolve, about 2 minutes. Cool sauce until slightly thickened, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat until just warmed through.) Divide ice cream among bowls. Top with sauce and toffee, dividing equally.
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