CARAMEL COFFEE SYRUP

1/4 cup water
1 tb espresso powder
1/2 cup sugar
another 1/4 cup water

Stir together 1/4 cup water and remaining tablespoon espresso powder in a small glass.

Bring remaining 1/2 cup sugar and remaining 1/4 cup water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved and washing down any crystals from side of pan with a pastry brush dipped in water.

Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel.

Remove from heat and carefully pour in espresso mixture (liquid will bubble and steam), then stir until well combined (if necessary, stir over low heat until caramel is dissolved).

Transfer syrup to a heatproof bowl and cool to room temperature, about 20 minutes.

Source: Gourmet Menus, February 2005