Monday, March 10, 2014

Coffee Caramels

I love coffee, so today I made coffee caramels

3  cups sugar
1/2 cup corn syrup
1 cup brown sugar
2 sticks butter
1 1/2 cup heavy whipping cream
1/2 cup milk
3 teaspoon vanilla

6 cups brewed coffee - I saw a lot of recipes that called for instant coffee, but I don't have instant coffee because it's gross.  I used one of my favorite coffees, which was roasted right here in Kansas City from a small family roaster - Java Brothers

You will also need a 13x9 pan, a large, heavy pot and some wax paper

Add 1 cup of the sugar to the coffee in a large pot - big enough to finish the whole job in.  Because of the extra butter and cream this one expands a lot.  6 qts is probably better than 4.  heat at close to a boil until the mixture is thick.  I do get why people use instant, the reducing takes awhile with that much coffee.  also could have used several shots of espresso, but I didn't feel like making espresso.  Might do that next time though.  The whole house smells yummy while the coffee syrup is reducing.

meanwhile in other parts of the kitchen......

butter a large 13x9 pan  Set it aside.  This is where you'll pour the hot sugary caramel mix and wait for them to cool.

once you've got your syrup, add all the other ingredients EXCEPT the vanilla.

cook that over medium heat, stirring occasionally, until it forms a firm ball when dropped in ice water.  Takes 20 - 30 min or so. I bet it would be wonderful if you stop at the soft ball stage and spread it between two layers of chocolate cake.  I can't eat cake, so I won't ever try it.  Some days my wheat allergy saves me from myself.

 As it gets closer you can see it getting thicker and the bubbles will start to kind of snap as they pop.  This is a good time to start testing it with the water.

Once you've reached the firm ball stage, remove from heat and stir in the vanilla.  The alcohol in the vanilla extract will evaporate quickly creating quite the commotion.  :-)

Pour into pan and cool completely.  Cut into pieces that are roughly 1 inch x 1 inches and then wrap in wax paper or plastic wrap.

Store in the fridge.

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