Dark Caramel Sauce

• 1/2 cup sugar
• 4 tablespoons water
• 3 tablespoons hot espresso
• 1/2 cup heavy cream

1. Dissolve the sugar in the water in a heavy saucepan.
2. Place over medium-high heat, and cook, swirling occasionally, until the mixture becomes a medium amber color.
3. Remove from the heat.
4. Pour the hot espresso into the caramel, and stir to blend.
5. Add the cream, stirring to blend completely.
6. Refrigerate; serve with cake, ice cream and drained poached fruit.

sugar, water, hot espresso, heavy cream

Taken from cooking.nytimes.com/recipes/1183 (may not work)