Spiced Coffee Caramel Frosting

Bring the brown sugar, water, and espresso to a boil in a heavy 2-quart saucepan over medium-high heat, stirring constantly until the sugar dissolves. Cook, stirring often, until a candy thermometer reads 240 degrees F or a ball of mixture holds together when a small amount is dropped into ice water.

Remove from the heat and stir in the cinnamon and salt. Set aside.

Beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add the hot sugar syrup in a slow thin stream, beating constantly until stiff peaks form and the mixture is cool.

4 cups of the spiced coffee caramel frosting is enough to frost a 2-layer cake.