Kahlúa Coffee Caramel Sauce

An easy topper, and a show stopper
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Reviews

Prep time: 40 min.

About 2 1/4 Cups / 530ML

INGREDIENTS

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

HOW TO MAKE
  1. In a large saucepan, bring marshmallows, sugar, cream and Kahlúa to boil, stirring until sugar dissolves.

  2. Insert candy thermometer, boil to 224°F/107°C stirring occasionally.

  3. Remove from heat.

  4. Add butter and vanilla, mix and cool.

  5. Serve warm or at room temperature.

  6. Store in covered container, in refrigerator.

PRO TIPS

If you’d like, replace the tablespoon of vanilla extract with half a teaspoon of vanilla powder and serve over ice cream for a tasty twist.

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