Espresso Salted Caramel
Recipe type: Dessert
Makes: 1 cup
  • 5⅝ ounces (~3/4 cup) granulated sugar
  • 3 tablespoons water
  • 4 fluid ounces (1/2 cup) heavy cream
  • 1 fluid ounce (2 tablespoons) milk, any type
  • 2-3 teaspoons espresso salt (to taste)
  1. Whisk the sugar and water in a medium heavy saucepan and cook over medium heat, stirring constantly until the sugar dissolves and mixture begins to boil
  2. Let boil without stirring until the mixture becomes a deep amber color, watching closely so it doesn't burn
  3. Quickly whisk in the cream (be careful; it will bubble up) and remove from the heat
  4. Whisk in milk and sea salt and chill in refrigerator until ready to use
Recipe by Keep It Sweet Desserts at