Kahlúa Coffee Caramel Sauce

3 Cups Miniature Marshmallows

1 1/4 Cups Light Brown Sugar Packed

1 Cup Whipping Cream

1/4 Cup Kahlúa

1/4 Cup Butter

1 Tablespoon Vanilla Extract

1 Thermometer

40 G Miniature Marhsmallows

250 G Light Brown Sugar Packed

230 G Whipping Cream

60 ML Kahlúa

60 G Butter

1 Tablespoon Vanilla Extract

1 Thermometer

In a large saucepan, bring marshmallows, sugar, cream and Kahlúa to boil, stirring until sugar dissolves.
Insert candy thermometer, boil to 224°F/107°C stirring occasionally.
Remove from heat.
Add butter and vanilla, mix and cool.
Serve warm or at room temperature.
Store in covered container, in refrigerator.