CARAMEL COFFEE
Make and share this Caramel Coffee recipe from Food.com.
Provided by Cindi M Bauer
Categories Beverages
Time 1m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place coffee inside paper filled (brewing) basket.
- Adjust basket to fit coffee maker.
- Pour the 4-1/2 cups cold water inside coffee maker.
- Add the caramel topping to the coffee pot.
- Return coffee pot to coffee maker.
- Start brewing the coffee; when completed; stir until well mixed.
- Pour into coffee cups, or mugs.
- Add a large dollop of Cool Whip to each cup.
- Sprinkle on bits of chocolate toffee bits, or the English toffee bits.
- Makes 6 servings (Six 3/4 cups coffee each).
- Note: You can top your coffee off with regular Cool Whip, but I prefer the French Vanilla Cool Whip.
Nutrition Facts : Calories 69.1, Cholesterol 0.3, Sodium 99, Carbohydrate 18.1, Fiber 0.2, Protein 0.4
COFFEE CARAMEL
Coffee caramel is the perfect topping for the light and frothy Eggnog Mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Coat a metal spatula and a rimmed baking sheet with cooking spray, wiping off excess; set aside. Combine sugar and 1/4 cup water in a medium, heavy-bottom saucepan. Cover; bring to a boil. Remove lid; cook until sugar has dissolved. Reduce heat to medium, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, and swirling pan occasionally, until mixture is 300 degrees on a candy thermometer.
- Remove pan from heat, and carefully stir in extract (it will spatter). Pour onto prepared sheet. Quickly spread mixture into a thin layer with oiled spatula. Let cool completely, at least 15 minutes.
- Break caramel into pieces; place in a food processor. Process until finely chopped.
COFFEE IN MY CARAMEL!
This is a simply wonderful treat, each bite of these chewy caramels is flavored with butter and coffee. You will find them hard to put down, somehow they are hard to keep around, they disappear quickly. This recipe makes 1.5 lbs of candy and can easily be doubled.
Provided by Baby Kato
Categories Candy
Time 50m
Yield 32 peices
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking pan with enough parchment paper for it to extend over the edges of the pan.
- In a heavy pot melt the butter, then stir in the sugar, condensed milk, corn syrup and instant coffee granuals.
- Don't forget to use your candy thermometer and boil the mixture over medium heat, making sure to stirr constantly, for 15 - 20 minutes until the desired temperature is achieved (248 degrees F - 120 C).
- Next remove the pot from heat and remove the candy thermometer and stir in your coarsley chopped nuts.
- Pour quickly into the prepared pan and spred spread evenly, when cooled cut into 1" squares and enjoy!
Nutrition Facts : Calories 104.2, Fat 4.9, SaturatedFat 2.5, Cholesterol 9.7, Sodium 14.7, Carbohydrate 15.3, Fiber 0.2, Sugar 12.3, Protein 0.8
COFFEE CARAMELS
For a softer caramel, heat the syrup to about 240 degrees. The traditional temperature is 245 degrees. Prep time includes the cool-down time.
Provided by gailanng
Categories Candy
Time 1h
Yield 50-60 caramels
Number Of Ingredients 8
Steps:
- Have ready a candy thermometer, wooden spoon, pastry brush and cup of hot water for brushing sugar crystals from the sides of the pan.
- Butter generously an 8 or 9 inch metal baking pan and set aside. Do not use glass; the piping hot candy may break it.
- Combine the heavy cream and espresso powder in a heavy 3-quart saucepan. Place the pan on medium-low heat and heat the mixture, stirring, until the coffee dissolves. Add both sugars, the corn syrup, butter and condensed milk.
- Raise the heat to medium-high and cook the mixture, stirring, until the sugar is dissolved and the butter is melted, about 5 minutes.
- Bring the syrup to a boil, cover the pan and cook the syrup for 3 minutes. Remove the lid. Dip the brush in water and brush the sides of the pan. Attach the thermometer inside the pan.
- Cook the syrup, without stirring, swirling the pan by the handle to cook evenly, until the candy reaches 240 to 245 degrees, frequently brushing the sides of the pan with the damp brush. This should take 13 to 14 minutes.
- Remove the thermometer. Add the vanilla extract and swirl the pan to combine with the syrup.
- Immediately pour the candy into the baking pan. Smooth evenly with the wooden spoon on a metal spatula. Set the pan on a wire rack to cool for 25 to 30 minutes.
- Using a sharp knife, mark the top of the cooled candy into 1-inch squares for easier cutting. The candy will still be warm.
- If candy is still not firm, let cool for a few more minutes. Then turn the candy out onto a chopping board, top side up. Using a large, sharp, buttered knife, carefully cut into 1-inch pieces, using marking on top as guide.
- Spread the candy pieces on a sheet of buttered foil or wax paper and cool completely on wire racks.
- For storing, wrap each piece in a square of wax paper or candy wrappers, or place between layers of wax paper in an airtight container.
Nutrition Facts : Calories 72.7, Fat 2.5, SaturatedFat 1.6, Cholesterol 8.4, Sodium 8.8, Carbohydrate 12.8, Sugar 10.8, Protein 0.3
COFFEE-CARAMEL SAUCE
Categories Sauce Coffee Milk/Cream Dairy Dessert Christmas Vegetarian Quick & Easy Edible Gift Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)
Number Of Ingredients 6
Steps:
- Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
ICED CARAMEL COFFEE
I like to make up a batch of this early in the day so I know it will be well chilled when the afternoon heat rolls in. The whipped cream is optional, but - as always - a delicious touch. If you like making cold coffee drinks, do get in the habit of making coffee ice cubes since they won't dilute your drink. This tastes great made with Cinnamon Viennese coffee - in which case you can skip the cinnamon garnish. But any type coffee will do nicely. Time includes chilling.
Provided by Annacia
Categories Beverages
Time 2h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- While the coffee is still hot, pour it into your measuring cup and add the caramel sauce (Hint, you needn't actually measure the sauce in a separate cup if you're using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1 3/4 cup mark0.
- Add the sugar, too, then stir until both the sugar and caramel sauce have dissolved. Transfer to the refrigerator and chill until cold (You can hasten the process by using the freezer, but don't let it freeze.).
- When you're ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes.
- Add milk or half-and-half to each glass, to taste.
- Top with whipped cream, if desired, then garnish with cinnamon if you're using it. Finally, drizzle a little additional caramel sauce over the top as well.
- Serve.
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