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A glass jar filled with caramel sauce sits on a white surface, with a spoon held above it dripping caramel back into the jar. A beige cloth is partially visible in the foreground.
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Homemade Espresso Caramel Sauce

This rich, buttery espresso caramel sauce is the kind of recipe that quietly becomes a dessert staple. The wet caramel method makes it foolproof — no crystallizing, no thermometer, no stress. Make it once and it'll be in your fridge rotation permanently. Drizzle over ice cream, swirl it into frosting, or just eat it with a spoon. No judgment.
Prep5 minutes
Cook15 minutes
Inactive Time20 minutes
Total40 minutes
Course: Dessert, Sauce
Cuisine: American
Diet: Gluten Free
Keyword: dessert sauce recipe, easy caramel recipe, homemade caramel sauce, homemade dessert sauce
Servings: 12 servings
Calories: 110kcal
Author: Ari Laing

Equipment

2 medium saucepans
Whisk

Ingredients

  • ¾ cup (175ml) heavy cream
  • ½ tsp instant espresso powder
  • 1 tsp vanilla bean paste
  • 2 Tbsp (28g) unsalted butter, cold, cubed
  • ½ cup (100g) granulated sugar
  • 2 Tbsp (40g) corn syrup
  • 2 Tbsp (30ml) water

Instructions

  • Warm the cream. In a small saucepan, combine ¾ cup (175ml) heavy cream, ½ tsp espresso powder, and 1 tsp vanilla bean paste. Bring to a simmer, then stir in 2 Tbsp (28g) cold butter. Remove from heat.
    • Tip: If you want a less strong espresso flavor, reduce to ¼ tsp (or omit entirely).
  • Make the caramel. In a separate saucepan, combine ½ cup (100g) sugar, 2 Tbsp (40g) corn syrup, and 2 Tbsp (30ml) water. Cook over medium heat, swirling occasionally, until deep golden amber, about 8–10 minutes. Remove from the heat and carefully whisk in the warm cream mixture (it will bubble). Let cool for at least 20 minutes.

Notes

  • Caramel lasts an extremely long time in a fridge (several weeks!). I recommend making it in advance and storing in a fridge. 
  • Yields about ¾-1 cup of caramel sauce. Serving size are generous tablespoons.
  • To serve, warm gently in the microwave or on the stovetop over low heat until smooth and pourable again. I don't generally recommend freezing caramel sauce, as the texture can occasionally become grainy after thawing.

Nutrition

Serving: 1Tbsp | Calories: 110kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 7mg | Potassium: 16mg | Sugar: 12g | Vitamin A: 274IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.02mg
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