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Caramel Coffee Sauce Recipe

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Caramel Coffee Sauce recipe

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Caramel Coffee Sauce recipe, is in the BASICS chapter of Passion for Coffee. The basic chapter contains all the coffee recipes you will ever need to make great coffee desserts—from bases like meringue disks and crêpes, to toppings like rich ganaches, fluffy buttercreams, and airy meringues. Pie doughs in three varieties, to create from miniature to large, sweet to savory, coffee tarts,pies and more. The Caramel Coffee Sauce recipe and other Coffee Syrups in this chapter allow the cook to carry liqueurs, drench desserts, make and top ice creams, and coffee drinks. Pastry creams to flavor a complete array of extraordinary treats, and mix with the Caramel Coffee Sauce recipe and even with Passion Fruit Sauce, in the book too. Delicious coffee syrups and sauces to serve with the savory food recipes in the book, Passion for Coffee, as well as part of the array of desserts, infusions, ice creams, sundaes, bread toasts, biscuits, and incredibly delicious coffee good foods you can ever imagine.

The Caramel Coffee Sauce recipe and the 6 coffee syrups are all easy to prepare and produce an intense coffee taste and almost umami satisfaction.

coffee concentrateConcentrated coffee syrups will be your key to successful coffee cooking throughout this book as well as any personal recipes you would love to experiment with. Prepare the Caramel Coffee Sauce recipe and other coffee syrups in minutes. They keep for a week and up if covered and refrigerated.



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The practical tips at the end of the BASICS chapter in Passion for Coffee will help you craft these luscious coffee recipes and many of your own creation too.

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This is the best caramel coffee sauce in the world! It brings out the best in anything you add it to and takes only seconds to prepare.


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caramel coffee sauce recipe for 1/2 cup of caramel coffee sauce


1/4 cup firmly packed dark brown sugar

1/4 cup heavy cream

3 tablespoons brewed espresso or basic concentrated

coffee (pg 36), or freeze dried instant coffee

1 tablespoon butter


1. Combine the sugar, cream, and coffee in a small sauce-pan.

2. Bring to a boil and cook for 30 seconds to 1 minute, mixing continuously.

3. Turn off the heat, mix in the butter, and set aside to cool.


Carrying coffe bean

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Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.