by David Fisco
11 December 2010
Word count: 161
Dessert | Boiling
This versatile dessert sauce packs a strong coffee flavor.

  • 1 cup very strong coffee (made in a French press)
  • 1 cup white sugar
  • pinch of salt
  • 1 tablespoon instant espresso

  1. Combine coffee, sugar and salt in saucepan.
  2. Attach candy thermometer to saucepan.
  3. Over medium-high heat with light stirring, boil and reduce to between the thread and soft-ball stage. With my thermometer, I need to take the sauce closer to soft-ball, but candy thermometers vary, so you will need to find the best consistency for you.
  4. Stir in espresso powder.
  5. Pour into heat-resistant bowl, cover with plastic wrap and cool completely in refrigerator. The sauce can be stored several days in the refrigerator.

Equipment needed

  • saucepan
  • candy thermometer
  • French press
  • measuring spoon (tablespoon)
  • stove
  • spoon
  • heat-resistant storage bowl
  • plastic wrap
Further details
Yields about 1.25 cups.
Preparation time is approximately 20 minutes.
I make very strong coffee by doubling the amount of coffee I usually use in the French press.