Coffee Caramel Sauce

Coffee Caramel Sauce - Spice & Heat pinit

As I am writing this, I am munching on some popsicles with some dark, rich and delicious coffee caramel sauce. I may have officially found caramel sauce that I actually like! The coffee in the caramel sauce reduces the extra sweetness from the sugar and is semi-sweet. Just how I like it.

As mentioned before, I am not a sweet tooth, so having caramel for me makes me get sick of it too fast. Doesn’t mean that I hate it, it’s just that it wouldn’t be my first option. This is a very good option for people like me and still want some of that sweetness, you have found the ultimate recipe!

Making caramel is quite simple but if you are extra careful, burning the sugar is easy. Here are a few tips that should help you when making your caramel:

1. Cook on Medium-Low Heat.

At times when cooking, you want to cook on high heat to get things going. When the sugar is cooked on high heat, the sugar will not melt, it will burn. That will be the point of no return. TOSS IT OUT!

2. Swirl, don’t stir.

When the sugar is melting, swirl the sugar every 30 seconds. Don’t stir because the sugar might crystallize.

3. If you burn, toss it.

If you burnt your caramel, simply toss it out. You cannot, in any way, hide burnt caramel sauce. Incase you have leftover ingredients, start again.

4. Take Care.

When cooking caramel, it tends to spatter and is very hot and end up on burning your skin. Consider using kitchen mittens to prevent any injuries.

Once you make the Coffee Caramel Sauce, you can literally have it on many things: cakes, donuts, brownies & ice creams. Another great way to have it is on this Banana Nice Cream recipe. It is also a great gift option amongst family & friends.

Difficulty: Intermediate Prep Time 5 min Cook Time 15 min Total Time 20 mins



  1. Heat the sugar in medium-low heat. Swirl the pan every 30 seconds or so until completely melted.

  2. Meanwhile, make a paste with the coffee and water.

  3. Once the sugar has melted, take it off the heat and add butter and coffee paste.

  4. Then add mala and salt. Stir until combined.

  5. Set aside and let it cool.


Yield: 1 cup

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