COFFEE CARAMELS WITH DARK CHOCOLATE
Provided by Food Network
Categories dessert
Time 9h25m
Yield about 6 1/2 dozen pieces
Number Of Ingredients 11
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 CHOCOLATE COFFEE
Make and share this Caramel Chocolate Coffee recipe from Food.com.
Provided by diner524
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Stir together.
- Serve hot.
Nutrition Facts : Calories 168.9, Fat 1.8, SaturatedFat 0.8, Cholesterol 0.6, Sodium 209.5, Carbohydrate 38.2, Fiber 0.9, Sugar 6.5, Protein 1.7
CHOCOLATE-CARAMEL RUM COFFEE
This decadent coffee drink can stand alone as a final course or as a delightful complement to any chocolate or caramel dessert. Our family loves it after a special dinner or just for sipping in front of the fireplace. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot (do not boil). Stir in coffee and liqueur., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in liqueur until combined., Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and, if desired, espresso powder.
Nutrition Facts : Calories 437 calories, Fat 16g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 166mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g protein.
CARAMEL COFFEE COOLER
Make and share this Caramel Coffee Cooler recipe from Food.com.
Provided by Shannon Holmes
Categories Shakes
Time 6h2m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 4
Steps:
- Brew the coffee in a drip coffee machine, filling the coffee pot with water up to the 3 cup line.
- Brew twice.
- Let cool and freeze in an ice cube tray.
- Blend 3-4 coffee ice cubes and remaining ingredients in a blender until thick and frothy and all ice cubes have been incorporated.
- If you add 4 coffee ice cubes and 2 tbsp. of caramel sauce, it is *even better* IMO.
- Enjoy, this is my favorite coffee drink to date.
Nutrition Facts : Calories 173.7, Fat 4.8, SaturatedFat 3.1, Cholesterol 19.7, Sodium 171.6, Carbohydrate 24.9, Fiber 0.2, Sugar 12.3, Protein 8.4
CARAMEL-CHOCOLATE COFFEE COOLER
OMG I adore those caramel choco coffee frappes or whatever they're called, but too cheap to buy them. (For just one, they're almost 3 bucks at McDonald's and let's not even mention Starbucks.)
Provided by gailanng
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, combine the espresso, half-and-half, coffee ice cubes and vanilla and caramel syrups. Blend until smooth.
- Drizzle the inside of the glass with some of the caramel sauce then pour mixture into the glass. Top with whipped cream, cherry and drizzle with additional caramel sauce over the top.
Nutrition Facts : Calories 125.3, Fat 7, SaturatedFat 4.4, Cholesterol 22.4, Sodium 45.9, Carbohydrate 14.7, Sugar 4.3, Protein 1.8
COFFEEHOUSE CARAMEL-DARK CHOCOLATE-LATTE COOKIE
These taste like my favorite coffee house drink in cookie form. They're crispy outside, but soft in the middle. -Angela Spengler, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight container; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 123 calories, Fat 7g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 76mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
WARM CHOCOLATE-CARAMEL COFFEE
There's nothing like a hot chocolate or coffee to make you feel warm inside. This recipe combines them both plus has a dollop of rich caramel ice cream.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Place flavored instant coffee in cup or mug. Stir in hot milk until instant coffee is completely dissolved.
- Add toppings; stir until well blended.
- Top with thawed COOL WHIP Whipped Topping, if desired. Serve immediately.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 52 g, Fiber 1 g, Sugar 40 g, Protein 10 g
CHOCCA MOCCA CARAMEL CAKE
A delight at any time, but especially when strewn with chocolate eggs for Easter
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Snack
Time 1h30m
Yield 10-12 slices
Number Of Ingredients 14
Steps:
- Preheat the oven to 180C/Gas 4/fan oven 160C. Butter a 20cm/8in round cake tin and line the base with baking parchment.
- Measure the coffee and cocoa into a cup, add the hot water and mix to a smooth paste. Put the butter, sugar, eggs, syrup, flour, milk and cocoa paste in a large mixing bowl and beat with a wooden spoon or electric beaters for 2-3 minutes until smooth. Break the caramel bars into sections and stir into the mixture.
- Turn the mixture into the prepared tin and smooth the top. Bake for 35-40 minutes, until the top springs back when you press it lightly. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool.
- To make the icing, break up the caramel bars and put in a small pan with the butter and milk. Gently heat until smooth, stirring all the time, then remove from the heat and stir in the icing sugar (don't worry if it doesn't dissolve immediately, just keep stirring). Leave to cool until it thickens enough to leave a trail when you lift the spoon. Put the cake on a serving plate, spread the icing over the top, letting it fall softly down the sides, then leave to set.
More about "caramel chocolate coffee cooler food"
CHOCOLATE SALTED CARAMEL ICED COFFEE RECIPE | IT IS A …
From itisakeeper.com
5/5 (2)Total Time 35 minsCategory Beverages And CocktailsCalories 283 per serving
- Allow the coffee to cool in the refrigerator for at least 30 minutes or in the freezer for 10 minutes.
CHOCOLATE CARAMELS (EASY RECIPE) - THE FLAVOR BENDER
From theflavorbender.com
SALTED CARAMEL CAPPUCCINO CHOCOLATE CAKE - TUTTI DOLCI
From tutti-dolci.com
CARAMEL CHOCOLATE FLAVORED COFFEE, GROUND, FRESH …
From amazon.com
Reviews 119
CARAMEL COFFEE COOLER | GENERAL MILLS FOODSERVICE
From generalmillscf.com
STARBUCKS WHITE CHOCOLATE MOCHA (ICED WHITE CHOCOLATE MOCHA)
From savoryexperiments.com
AMAZON.COM: CHOCOLATE CARAMEL COFFEE
From amazon.com
50 CHOCOLATE CARAMEL RECIPES THAT NO ONE CAN RESIST
MCCAFE® COFFEES: COFFEE MENU & ESPRESSO DRINKS | MCDONALD'S
From mcdonalds.com
CARAMELICIOUS® MUFFIN - FRESHLY BAKED | SCOOTER'S COFFEE
From scooterscoffee.com
OFFICE COFFEE, REFRESHMENTS, AND SNACK DISTRIBUTOR | ARAMARK®
From aramarkrefreshments.com
18 BEST FROZEN DESSERT RECIPES - FROZEN DESSERT IDEAS
From thepioneerwoman.com
CUPCAKE TRUCK MENU/ROUTE | TWISTED SISTERS SUGAR SHACK
From twistedsisterscupcakes.com
CARAMEL-CHOCOLATE COFFEE COOLER | RECIPES | STLTODAY.COM
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love