Espresso Caramel Sauce
rec.food.cooking/Donna Melle (2001)
Adapted from a Bon Appetit recipe

8 tablespoons water
4 teaspoons instant espresso powder
1 1/3 cups sugar
2/3 cup whipping cream
5 tablespoons unsalted butter, diced
pinch of salt

Stir 2 tablespoons water and 4 teaspoons espresso powder in small bowl until powder dissolves.

Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves.

Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 8 minutes.

Remove saucepan from heat. Add whipping cream, butter and espresso mixture (mixture will bubbly vigorously).

Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt.

Refrigerate. Re-warm before serving.