Espresso Caramels Recipes

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ESPRESSO CARAMELS



Espresso Caramels image

Recipe Courtesy of 101cookbooks.com Feel free to experiment with the type of nuts you use. When choosing honey, use a mild clover honey. You can also feel free to forgo the nuts altogether. You can make individually wrapped caramels. If you do decide to roll-your-own caramels, do it assembly style. Make one "prototype" that you are happy with, it might take a few practice ones. Based on the prototype cut all the parchment paper wrappers first, next the caramel into the appropriate size squares, then roll and twist. Special equipment: candy thermometer. Makes 1 1/2 dozen nut caramels, or a couple dozen individual

Provided by seahorse73

Categories     Candy

Time 1h45m

Yield 24 pieces

Number Of Ingredients 5

2 1/2 cups walnuts, toasted and chopped
1 cup heavy cream
1 tablespoon espresso powder
1/2 teaspoon sea salt
1 cup honey

Steps:

  • Place the nuts in a medium sized, glass or ceramic mixing bowl.
  • In a medium, thick-bottomed saucepan heat the cream, espresso powder, and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to a simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches 260F degrees - hard ball stage. Remove from heat.
  • Pour the caramel over the nuts and stir until all the nuts are well coated. Place the bowl in the refrigerator for 10 or 15 minutes to allow the caramel to thicken before you attempt to shape it. It is easier to handle this way - not as much spread. Stir one last time and drop by tablespoonful onto a prepared baking sheet (Silpat, parchment-lined, or oiled). Alternately, skip the nut addition and simply spread the (cooled but not set) caramel out on a slab or parchment-lined pan, let it cool completely before cutting into small pieces. Wrap & twist in parchment paper.
  • In either case keep the caramels in a cool place (or refrigerate) until completely set.

Nutrition Facts : Calories 157.1, Fat 11.6, SaturatedFat 3, Cholesterol 13.6, Sodium 53.1, Carbohydrate 13.6, Fiber 0.8, Sugar 11.9, Protein 2.1

ESPRESSO CARAMEL BARS



Espresso Caramel Bars image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h52m

Yield 6 to 8 servings

Number Of Ingredients 12

Vegetable cooking spray
12 whole (6 ounces) cinnamon graham crackers, crumbled, or 2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water
2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy cream
1 3/4 teaspoons instant espresso powder
1 teaspoon smoked sea salt, optional

Steps:

  • For the crust:
  • Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
  • For the caramel:
  • While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
  • For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
  • Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container.

COFFEE CARAMELS



Coffee Caramels image

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

3/4 cup heavy cream
2 -3 tablespoons instant espresso powder
1 cup light brown sugar, firmly packed
1 cup granulated sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract

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

VANILLA CARAMEL ESPRESSO FRAPPE CAKE



Vanilla Caramel Espresso Frappe Cake image

Very rich, very moist cake that tastes like a frozen vanilla caramel coffee drink in a cake. Made it for my mum's birthday picnic and it was a big hit (if a bit of a struggle to transport)!

Provided by Marya "Marta" Krause

Categories     Desserts     Cakes

Time 2h32m

Yield 16

Number Of Ingredients 16

4 teaspoons instant espresso powder (such as Starbucks® Via® Instant)
1 ¼ cups white sugar
½ cup unsalted butter, at room temperature
½ cup packed light brown sugar
3 large eggs
2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar
1 ½ cups unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
1 pinch salt
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 (12 ounce) jar caramel ice cream topping, divided

Steps:

  • Dissolve espresso powder in a bowl with 2 tablespoons hot water.
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
  • Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
  • Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
  • Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
  • Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
  • Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
  • Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
  • Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 72.6 g, Cholesterol 103.1 mg, Fat 26.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 16.3 g, Sodium 197.5 mg, Sugar 46.2 g

ORANGE ESPRESSO CARAMEL CANDIES



Orange Espresso Caramel Candies image

For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h30m

Yield Makes approximately 120

Number Of Ingredients 9

Vegetable oil, for baking sheet
2 cups heavy cream
2 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1/4 cup instant espresso powder
1/2 cup finely chopped candied orange peel

Steps:

  • Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
  • Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
  • Immediately remove caramel from heat, and stir in salt, vanilla, espresso power, and orange peel. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
  • Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

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