Coffee Caramel Recipes

COFFEE CARAMEL

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.

CARAMEL COFFEE

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.

COFFEE IN MY CARAMEL!

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!

COFFEE CARAMELS WITH DARK CHOCOLATE

Steps:

• Lightly spray the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang; lightly spray the parchment with cooking spray. Set aside. Prepare a large heatproof bowl of cold water that will accommodate the bottom of a large heavy saucepan.
• Place the cream, granulated sugar, corn syrup, brown sugar, butter and espresso powder in a large, heavy saucepan. Bring the mixture to a light boil over medium-high heat, stirring until the sugars have dissolved and the butter is melted. Reduce the heat to medium and cook, stirring occasionally, until the caramel is thick and bubbling and reaches a temperature of 245 degrees F on a candy thermometer.
• Remove the saucepan from the heat and immediately stir in the vanilla and salt. Cool the caramel to room temperature by placing the bottom of the pan in the prepared water bath.
• Pour the caramel into the prepared baking pan and let stand, uncovered, until set, at least 8 hours.
• Lift the caramel out of the pan using the parchment overhang, and slice into 1-inch cubes.
• To finish, dip the bottom half of each caramel into the melted chocolate. Top with cookie crumbles. Set aside until set, about 30 minutes

CARAMEL COFFEE COCKTAIL

Steps:

• Add 1 shot of rum and 2 tablespoons of Caramel Sauce to bottom of 4 heatproof glass mugs. Divide the coffee evenly between the mugs and top with a large dollop of whipped cream.
• In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color carefully and slowly whisk in heavy cream. Remove from heat and let cool. Place in airtight container and store in refrigerator for up to 3 weeks.
• In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches.
• In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for another use.
• Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream.

COFFEE-CARAMEL SAUCE

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.)

COFFEE CREAM CARAMEL

Steps:

• Making the caramel:
• - In a small saucepan, add sugar and water.
• - Let it come to a boil on medium heat.
• - Do not stir the mixture. Just swirl the saucepan to caramelize the sugar evenly.
• - When golden or light brown, pour the caramel into the ramekins.
• - Let it cool completely before pouring the cream mixture on top of it.
• - Place the ramekins in a baking dish.
• In a saucepan, heat the evaporated milk.
• In a bowl, whisk the eggs with vanilla, coffee, and sugar until creamy and lighter in color.
• While whisking, gradually add the hot milk. Run the mixture through a sieve.
• Pour the cream mixture over the caramel.
• Pour hot water in the baking dish, covering bottom half of the ramekins.
• Bake in a preheated oven at 350F/180C for 40 minutes.
• Let the cream caramel cool for 2 minutes. Run a half-inserted knife along the edges of the ramekin. Shake the ramekin lightly then flip it on a serving plate.
• Let it cool and then chill for an hour before serving.

COFFEE-CARAMEL SAUCE

Steps:

• Cook ingredients in saucepan on low heat 5 min. or until heated through, stirring frequently.

FROZEN CARAMEL COFFEE

Steps:

• Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass.
• Serve topped with whipped topping and a drizzle of caramel syrup.

COFFEE CRèME CARAMEL

Steps:

• In a small saucepan, stir together 1/4 cup sugar, pinch of salt, and 1 tablespoon water. Cover and cook, without stirring, over medium heat until sugar has dissolved and mixture is bubbling, about 2 minutes. Remove lid; continue to cook, swirling occasionally, until amber, about 2 minutes more. Remove from heat; carefully stir in coffee (mixture will bubble).
• When bubbling subsides, pour caramel into a 3-cup ceramic dish, or divide between two 4-inch ramekins. Tilt to completely coat bottom and halfway up sides. Let cool completely at room temperature, about 30 minutes.
• Preheat oven to 325°F. Scrape vanilla seeds into a clean small saucepan; add vanilla pod, half and half, and 1/4 cup sugar. Heat over medium until bubbles form around edges; remove from heat. In a bowl, whisk together eggs and yolk, and remaining 1/4 cup sugar and 1/4 teaspoon salt. Slowly whisk into hot half-and-half mixture. Strain through a sieve.
• Pour into dish coated with caramel. Place in a roasting pan on center rack of oven; add boiling water to reach halfway up sides of custard dish. Bake until custard is set around edges and still slightly jiggly in center, 35 to 40 minutes.
• Remove dish from water bath and let cool completely, then refrigerate, uncovered, at least 2 hours and up to overnight. Run a thin, flexible knife around edge of crème caramel to release it. Place a serving plate on top, flip to unmold, and serve.

HOMEMADE CARAMEL COFFEE CREAMER

Steps:

• Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.