Caramels are much desired the world over and can be made in many different flavors. While vanilla and chocolate are the most popular ones, coffee pairs exceptionally well with the buttery tones of caramel.
The coffee caramels can be wrapped in cellophane as shown in On Baking, or can be dipped in milk or dark chocolate couverture and finished with a touch of fleur de sel, if so desired.
Coffee Caramel
A chewy caramel that does not stick to teeth.
| 1 x recipe | Caramel candies, On Baking 3, page 730 | 1 x recipe | |
| 1.5 oz | Coffee extract | 45 g | |
- Prepare recipe as indicated. Add coffee extract at 245F (118C). Cook further until caramel reaches 245F (118C) again. For a firmer caramel cook a few degrees higher.
I had the opportunity to attend a Chocolate class. I enjoyed making the coffee caramel. The coffee caramel have a rich taste that I liked but I think the would have add toasted pecans.
I enjoyed making the coffee caramel. I think I would have enjoyed it more with some toasted pecans.
The ice cream was very good Happy to learn how to make
The creme chandilly was so good
The chocolate Carmel sauce was to good
Lime mouse to good
Dear Chef ~
I was hoping to get the recipe for the caramels. I see you have it posted above referencing the page and the book (I’m assuming) but, I don’t have the book and I would love to make these! They sound wonderful.
Is there any way to get the recipe? Many thanks.
I think this recipe should stay the same way it’s because the soft texture together with the caramel and chocolate make a very good rich taste.
i really enjoy making filled chocolate. the coffee was a bit much for me, so i will probably stick with a ganache that a bit more subtle.
The caramel was my favorite chocolate
We didn’t make the Coffee Caramels in class we did the Chocolate caramels. They were outstanding. I did however notice though that they tended to get grainy after a couple of days.
Out of all the chocolat we made this was the one I love you most.
We have not tried this in class but it sounds interesting. I will try to do this recipe myself.
We have not made this in class but it sounds interesting. I will try to do this recipe myself.
The day we made these the thermometer my group used was not functioning properly, and so the caramel boiled at too high a temperature which resulted in our caramel becoming rock hard.
Coffee Caramels were very tasty. Didnt stick to the roof of your mouth and melted nicely. Coffee was a little overpowering but the flavors worked well together.
The Coffee Caramel had a chew filling and with a sweet of milk chocolate.
These are good and sweet. I am doing alright chef eddy. Later…
Any one willing to post the Caramel recipe for those of us who do not have it? It would be much appreciated!
“A chewy caramel that does not stick to teeth”; that in itself makes it delicious before even having tasted it. I do enjoy salted caramel, so I may try it with that. And it seems a good idea to top it with pretzel bit for that extra salted bit instead of just using salted caramel.