Butter Sauce:
In a saucepan mix the ¾ cups sugar, ⅓ cup butter, two teaspoons vanilla, and the espresso creamer. Cook over medium heat, till entirely melted and combined, however do now not the combination boil.
Salted Caramel (if making homemade):
In a heavy-bottomed saucepan, mix the sugar and water over medium-low warmth till the sugar dissolves.
Increase the warmness to medium-high and carry to a boil, barring stirring. If necessary, use a moist pastry brush to wash down any crystals on the facet of the pan. Boil till the syrup is a deep amber color, about 6-8 minutes.
Remove the sugar from the warmness and cautiously whisk in the heavy cream. The combination will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You may additionally have some leftover – use it over ice cream!
