When I left my parents' home, and was capable enough to not burn the life out of my skin when melting sugar, I jumped all over making my own caramels. After a few trials and errors I finally mastered the art of candying. While it does seem daunting at first, it actually is pretty easy. The key is to never leave your pot and always be prepared. I have a few infusions up my sleeve, but these are one of the more fun flavors I've made. Make sure you use a high-sided pan for your caramel mixture along with a metal whisk and metal thermometer (or a candy thermometer). If you love caramel and coffee together these are definitely for you! Cheers!
Ingredients:
3 heaping tbsp instant coffee (we like the Trader Joe's blend)
1 1/3 cup sugar
1 cup heavy cream
5 tbsp butter
1/4 cup water
1/4 cup corn syrup
1/2 tsp flaked sea salt
Directions:
1. In a medium saucepan on medium-low heat add heavy cream, instant coffee and butter. Stir until instant coffee and butter have fully dissolved
2. Depending on what thickness you want your caramels, line a brownie pan with parchment paper. In order to keep the paper stuck to the pan spray it down with canola oil. It's very important you use either parchment paper or a Silpat, wax paper will melt and aluminum foil sticks so you can't get it off
3. In a saucepan with high sides (this is really important!!!) on medium heat add sugar, water and corn syrup. Leave untouched (DON'T WALK AWAY) until the mixture starts to caramelize (about 10-15 minutes) and has a light amber color. Add 1/4 tsp salt
4. Take your heavy cream mixture along with a metal whisk and slowly pour into the caramel. It's going to steam and bubble up so DO NOT put your face over the pan. Whisk vigorously and keep whisking until caramel has reached 265 degrees Fahrenheit
5. Pour into parchment lined pan and flake the rest of the sea salt over the top. Let sit for 30-40 minutes until the caramel has cooled enough to touch. Cut into the pieces you want and enjoy!
These are definitely for me..........!
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