As you may have guessed from my posts thus far, I love dessert. I am also a big fan of all things coffee, including coffee ice cream. The other evening, my husband wanted some ice cream for dessert, so I whipped up this quick sundae. I simply topped some coffee ice cream with homemade caramel sauce (recipe to follow) and crushed amaretti cookies (Italian almond cookies – look for them in the international aisle of your grocer store).
The caramel sauce could be used in lots of other dessert recipes. It’s simple to make, and will impress your friends and family! You can make it ahead and store it in the refrigerator for a few days. It can be reheated and eaten warm or eaten cold, right from the fridge (it will be super thick this way).
Caramel Sauce Ingredients:
- 1 cup light brown sugar, packed
- 1/2 cup water
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Caramel Sauce Directions:
Combine the brown sugar and water in a small sauce pan over medium to medium-high heat. Bring to a boil and cook for approximately 5 minutes. Stir only occasionally. The sauce will thicken and turn a rich 
golden brown color. Be careful not to overcook or the caramel may burn.
Reduce the heat to medium low. 
Gradually stir in the heavy whipping cream. Add the vanilla and salt and stir to combine. Simmer the caramel mixture for an additional 4-5 minutes.
Remove from heat and allow the caramel to cool sligtly before serving. The mixture will thicken as it cools.
If desired, store in an airtight container in the refrigerator for 3-5 days.
