To make espresso caramel, dissolve 2-3 tsp. instant espresso in 2-3 tsp. water, and stir it into the cream before adding it to the sugar mixture.
1 cup sugar
1/4 cup water
1/4 cup honey, maple syrup or corn syrup
3/4 cup whipping cream
1In a heavy saucepan, combine the sugar, water and honey over medium heat; stir until the sugar dissolves. Turn up the heat to medium-high and cook without stirring, swirling the pan occasionally, for about 10 minutes or until the mixture turns a deep amber colour. If you like, you could wash down the sides of the pan with a pastry brush dipped in cold water.
2(Some recipes call for butter at this point - if you like, stir in about 1/4 cup.) Turn the heat down to low and carefully stir in the cream (it will splatter) until smooth.
3 Serve warm or refrigerate - rewarm in a saucepan over low heat, or in the microwave.