There's nothing like homemade caramel sauce. Try it drizzled on broiled pineapple slices. Source: EatingWell Magazine, July/August 1997

Lee Ann Cox


Ingredient Checklist


Instructions Checklist
  • If using nuts, toast them in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and set aside.

  • Combine sugar and water in a 2-quart heavy saucepan and bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once the mixture starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes.

  • Remove from heat and carefully pour in coffee. (Stand back, as caramel may sputter.) Let stand for 2 minutes. Return to low heat and whisk until caramel has dissolved. Remove from heat.

  • Swirl butter into caramel mixture. Gradually whisk in milk. Stir in vanilla and toasted nuts, if using. Let cool.


Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition Facts

117 calories; 3.9 g total fat; 1.1 g saturated fat; 4 mg cholesterol; 11 mg sodium. 53 mg potassium; 20.5 g carbohydrates; 0.3 g fiber; 20 g sugar; 0.9 g protein; 78 IU vitamin a iu; 2 mcg folate; 27 mg calcium; 14 mg magnesium;