Salted Coffee Caramel Sauce for #BrunchWeek #sponsor

Here we are at day six of one of my favorite blogging weeks of the year: Brunch Week. Last day. I can not believe the week is over!

Each year, Terri of Love and Confections coordinates this multi-blogger, multi-day celebration of all things brunch. This year Christie from A Kitchen Hoor’s Adventures is co-hosting. There were so many fabulous recipes created and shared. I hope you have time to check them all out!

On this final day of BrunchWeek v.2016, I wanted to leave you with a sweet recipe that has lots of applications. I used it recently to drizzle over olive oil shortbread. Wow. And I was excited to use sugar from one of our event sponsors again. Did I ever tell you that they shipped me 20 pounds of granulated sugar and 20 pounds of powdered sugar?!?

Ingredients

• 2 C organic granulated sugar (I used Dixie Crystals)
• 12 T butter, cubed
• 1 T instant coffee or espresso
• 1 C organic heavy cream
• 1 T fleur de sel (or any other flaky sea salt)

Procedure

Place sugar in heavy saucepan that holds, at least, two quarts. Heat the sugar over medium-high heat, whisking as it begins to melt. The sugar will begin to form clumps. Keep whisking and they will melt back down.

Once all the sugar has melted, swirl the pan occasionally while the sugar continues to cook.

Cook until the sugar has reached a deep amber color. It should have a slightly nutty aroma and be almost a reddish brown. Using a candy thermometer, cook till it reaches 350 degrees F.

As soon as the caramel reaches 350 degrees F, add the butter cubes all at once. Be careful because the caramel will bubble up. Whisk the butter into the caramel until completely melted. Stir in the instant coffee.

Remove the pan from the heat and slowly pour the cream into the caramel. Again, take care because the mixture will bubble up again. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel. Whisk to incorporate.

Let the sauce cool for 10 to 15 minutes before using. Then pour leftovers into a glass jar and let cool to room temperature. Warm before serving.

I poured the caramel sauce over an olive oil shortbread - like this one.

The Other Bloggers' Recipes

Get ready to be inspired!

BrunchWeek Beverages:

• Iced Caramel Coffee by The Redhead Baker

BrunchWeek Breads, Grains and Pastries:

• Chocolate Muffins by The Texan New Yorker
• Cinnamon Apple Pancakes by Gluten Free Crumbley
• Cinnamon Roll Apple Pancakes with Cream Cheese Drizzle by Rants From My Crazy Kitchen
• Cranberry Orange Muffins by Books n' Cooks
• Oatmeal Walnut Waffles with Fried Apples by Love & Confections
• Orange Sweet Rolls by Making Miracles
• Raspberry Coffee Cake by Hezzi-D's Books and Cooks
• Rosemary and Cornmeal Cake by Jane's Adventures in Dinner

BrunchWeek Fruits, Vegetables and Sides:

• Watermelon Noodle Salad by Forking Up

BrunchWeek Main Dishes:

• Baked Salmon with Citrus Yogurt Sauce by Cindy's Recipes and Writings
• Cheddar French Toast with Crab Hollandaise by A Kitchen Hoor's Adventures

BrunchWeek Desserts:

• Lemon Cupcakes with Lavender Frosting by A Day in the Life on the Farm
• Salted Coffee Caramel Sauce by Culinary Adventures with Camilla
• Strawberry-Rhubarb Crisp by Palatable Pastime

The Giveaway

Many thanks to the #BrunchWeek sponsors whose ingredients and products were used in the creation of this recipe. Thank you, Dixie Crystals.

Don't forget to visit my kick-off post and enter the huge giveaway: here!

Disclaimer - Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.