Coffee Caramel Food

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 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.

NO-CHURN COFFEE-CARAMEL CRUNCH ICE CREAM

Steps:

• Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
• Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
• Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
• Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.

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

ICED CARAMEL COFFEE

Steps:

• While the coffee is still hot, pour it into your measuring cup and add the caramel sauce (Hint, you needn't actually measure the sauce in a separate cup if you're using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1 3/4 cup mark0.
• Add the sugar, too, then stir until both the sugar and caramel sauce have dissolved. Transfer to the refrigerator and chill until cold (You can hasten the process by using the freezer, but don't let it freeze.).
• When you're ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes.
• Add milk or half-and-half to each glass, to taste.
• Top with whipped cream, if desired, then garnish with cinnamon if you're using it. Finally, drizzle a little additional caramel sauce over the top as well.
• Serve.

CARAMEL COFFEE SYRUP

Steps:

• mix 1/4 cup water and all sugar in a saucepan over medium-high heat til sugar is dissolved. DO NOT LET IT BOIL UNTIL SUGAR IS DISSOLVED COMPLETELY.
• Turn heat to high and cover and let boil for two minutes.
• Uncover and stir gently while it continues to boil until it turns a nice deep amber color. Remove from heat.
• CAUTION: READ CAREFULLY: Stand back to avoid scalding yourself as mixture will begin to bubble rapidly when you do the next step.
• Add the rest of the water and then when the bubbles settle a bit the vanilla and salt and stir gently to mix. Let cool and it will keep in the fridge for up to six months.

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.

COFFEE-CARAMEL CRèME BRûLéE

Steps:

• Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
• Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
• Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
• Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
• Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
• Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.

COFFEE CARAMELS

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.

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!

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 SWIRL ICE CREAM

Steps:

• Make caramel swirl:
• In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)
• Make custard:
• In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.
• In a large bowl lightly beat eggs. Add hot cream mixture in a slow stream, whisking, and pour into kettle. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.
• Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.

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-CARAMEL SAUCE

Steps:

• Bring 1 cup water to simmer in small saucepan; stir in 1 tablespoon instant espresso powder. Remove from heat. Set espresso mixture aside.
• Combine sugar and remaining 1/4 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high and boil without stirring until caramel is deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes.
• Stir espresso mixture into saucepan with caramel (mixture will bubble vigorously). Stir until caramel bits dissolve, about 2 minutes. Stir in butter. Cool slightly. Stir in cream. Serve warm. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat just until warm and pourable, stirring frequently.)

CARAMEL COFFEE

Steps:

• Place coffee in filter in brew basket of coffee maker.
• Pour caramel topping into empty pot of coffee maker. Prepare coffee with cold water. When brewing is complete, stir until ingredients are blended.
• Serve topped with COOL WHIP and toffee.

COFFEE-CARAMEL SAUCE

Steps:

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