Caramel is easy. Place your sugar in a thick bottomed stainless steel saucepan and gently warm it up in the oven for 10 minutes, say 100c, (this helps the sugar melt more easily), before placing it over a small to medium flame on the cooker. (You don't need to add any water at the start, it just boils off anyway!) NOW...Don't go anywhere, you have to watch it carefully. The sugar will turn to a golden liquid and quickly get darker and darker. Not too dark! or it will become bitter and burn. You just want a nice dark golden or light auburn colour. Take it off the heat and stop the cooking by placing the bottom of the saucepan in cool water. Use a small sauce pan for small amounts of sugar because it cools and sets very quickly, so pour it into your hot coffee and dissolve completely. If the caramel does set on the side of the pan, you can reheat it quickly to get it out. Waste not want not, as they say!

Now you made your coffee liqueur, try Nigela Lawsons Brilliant Coffee Ice cream and fantastic Salted Caramel Sauce.

http://www.nigella.com/recipes/view/salted-caramel...

Thanks for this great Coffee liqueur recipe; It is really good. So far I've made it with Tia Maria, Vodka, and Irish Whiskey. It makes brilliant Christmas presents too. Happy days!