I don’t know how I got this idea in my head. I think I was brainstorming about Thanksgiving desserts and somehow landed on a cake drizzled with this stuff. You’ll see that later. 😉
Because I’ve only made homemade caramel sauce a couple of times, literally two times, I was pretty sure this wasn’t going to work. Boiling sugar in a pot on the stove is kind of intimidating to me, especially when adding things that sizzle and boil. But as soon as I added the Kahlua, oh my goodness, it smelled so good. Sugar, and butter, and boozy coffee scents. Marking that one down for my future baking-scented candle line.
This caramel sauce will totally make you forget about that salted stuff. I have a whole list of flavored caramels I want to make now! I really want/NEED to make one with Nutella.
This silky-smooth sauce only has FOUR ingredients, and you just combine them all in a pot and stir it for a while. After settling on this recipe and going with these four ingredients, I followed this caramel sauce tutorial from Sally’s Baking Addiction. She’s got some awesome step-by-step photos at the bottom of the post.
So make this caramel sauce for Thanksgiving, Christmas, National Boozy Caramel Day, really whenever the heck you want. I promise promise promise you won’t regret it! It’s addictive and you’ll want to eat it straight from the jar. Speaking from experience, y’all.
Check back tomorrow or Monday for the cake recipe that goes along with this sauce. It’s a good one.
Kahlua Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp butter cut into tablespoons and then in half
- 1/2 cup Kahlua
- pinch of salt
- In a saucepan over medium high heat, cook the sugar until it starts to melt on the bottom. During this step, you need to stir it pretty continuously so it doesn't burn. While stirring, the sugar will stick together and form hard clumps/shards.
- At this point, you don't have to stir AS much because you want the sugar to get hot enough to melt and turn a golden brown color. So stir the sugar, give it a moment, and then stir again. And when I say "moment," I don't mean walk away and come back. Just stand there and give it a second. Then stir again, repeating this process until all the clumps are melted and the sugar has turned golden brown. Reduce heat to medium.
- Stirring continuously with one hand, add the butter with the other. Because the butter is colder than the caramel, the mixture will bubble and sizzle quite a bit. But just keep stirring!
- Once all the butter has completely melted, still continuously stirring, slowly pour in the Kahlua. The mixture will sizzle even more than before. I kind of added a little Kahlua, stirred until it stopped sizzling, added some more, and so on until all the Kahlua was added.
- After you've added the Kahlua, let the mixture simmer for 1 minute. It will bubble up and double in height. Stand at the stove and watch to make sure it doesn't boil over.
- Remove the pot from heat and stir in salt. Let the caramel sauce cool before using. Store in a jar or sealed container in your fridge. Warm up the caramel again before using.