Kahlúa Coffee Caramel Sauce
An easy topper, and a show stopper
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
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.
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.
WHY NOT TRY YOUR KAHLÚA COFFEE CARAMEL SAUCE WITH A KAHLÚA COCKTAIL?
FROZEN MUDSLIDE
ESPRESSO AFFOGATO
MORE KAHLÚA TREATS…
Kahlúa Tiramisu
Kahlúa Banana Bread
Kahlúa Coffee Cheesecake
Kahlúa Coffee Pumpkin Pie
Kahlúa Coffee Fudge Brownies
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