Coffee Caramel Sauce

Cook sugar and water in heavy medium saucepan over low heat, swirling pan occasionally, until sugar dissolves.

Increase heat and boil until mixture begins to color, brushing down any sugar crystals on sides of pan with a wet pastry brush, about 4 minutes. Continue cooking, swirling pan gently, just until mixture turns a rich caramel color.

Remove from heat and add cream (mixture will bubble vigorously).

Stir until caramel dissolves.

Add Espresso and boil 1 minute.

Add vanilla.

Cool to lukewarm.

Can be prepared 3 days in advance and kept covered and refrigerated. Reheat to lukewarm over low heat to serve.