Coffee In My 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 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.

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 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

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 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.

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.

WARM CHOCOLATE-CARAMEL COFFEE

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.

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.)

CINNAMON CARAMEL COFFEE

Steps:

• Make the cinnamon flavored coffee.
• Pour the hot coffee into a container, add the caramel sauce and stir until all the sauce has dissolved.
• Next add the milk to the coffee mixture, stir, cover and place in fridge to chill.
• Whip the heavy cream, cinnamon and caramel sauce together, until the cream is smooth, thick and creamy.
• Cover and chill until needed.
• Once the coffee is thoroughly chilled pour it into a large frosted glass filled with the flavored and plain ices.
• Top with the flavored whipped cream , drizzle a little caramel sauce over cream and add a cinnamon stick for stirring.
• Enjoy, enjoy, enjoy.

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.