Coffee Caramels Recipes

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

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.

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.

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.

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.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
• In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
• To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.

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!