Coffee salted caramel is the next best thing after salted caramel (no pun intended sweet old caramel– I still love you). Blame this on new-found ‘love’ on leftovers in the pan after storing the rest of the caramel for desserts and more. I looked around the kitchen and thought I needed to think up an idea fast before I gobbled it all up in the name of “I don’t want it to go to waste”. And there is was, a seductive jar of my favorite L’or decaf coffee (eh hem not sponsored)- ahh this stuff is my absolute weakness.
Anyway, after adding 2 teaspoons into the caramel It hit me that I probably should have made a paste out of it before tossing it in. Ah, they say “Hurry hurry has no blessing”. Did anyone else group up having this saying drilled into their heads or was it just me? Oh well, I put the caramel back on the still-warm stove, and after more than a few far-from-effortless stirs; the coffee granules started to dissolve.
But no, not all of them. A dip in the pan for a taste and all else was background noise save for this dark and sinfully decadent pool of seduction, I was hooked. And running into those leftover granules every so often was not bad at all. Actually, I quite welcomed the contrasting sharp bitterness drowned in that pool of sweetness.
Now my mind was running with all the things I could pair it with. I thought of hiding it in chocolate pralines, drizzling it over a boring vanilla ice cream, and maybe tossing in a few crumbs of good old Kit Kat chunks for texture. Oh, and there was also the irresistible idea of pouring in a few tablespoons into iced coffee.
Or better yet, set the scene with a scoop of ice cream sitting in a puddle of chocolate sauce topped with a drizzle of this amazing coffee-salted caramel. I’m telling you, my mind just went wild with all sorts of ideas!
But I managed to put down the wooden spatula and took to writing this post before my fired-up self didn’t have it in me anymore. Because there are days when the words just won’t come out, you know what I mean?
So, About Coffee Salted Caramel Alternatives and Ideas
This recipe is quite similar to my salted caramel one. So if you have made that then this is just one step further.
A huge but obvious tip: please have all your ingredients (double cream, water, and a pastry brush) nearby. Why? To be ready in case of crystallization and to have the double cream ready to pour into the caramel because once the colour changes past the light amber then things take a quick turn. But nothing to worry about, just make sure the wooden spatula you use has a long handle to avoid the spattering caramel burning you as it bubbles from the change in temperature due to the added double cream.
Instant coffee granules: I used decaf so that I could use the coffee salted caramel whenever. Without having to worry about the caffeine, even though apparently decaf has trace amounts of caffeine. Anyway, the other reason was that I was in looooove with that decaf so I figured why not? That said, you can use either or.
I like to have bits of coffee granules in the caramel. That is why I add the two tablespoons of coffee a few minutes apart. The first should dissolve and the second tablespoon will leave bits of coffee in the caramel. To ‘make it your own’ i suggest tasting it to see if the coffee flavour is good enough for you and if not then add some more.
Salt: To salt or not might be your next question? Well, you could do this without salt and it tastes just as awesome.
So here is the coffee salted caramel recipe, make it, and go absolutely crazy with it! But just don’t forget to tell me about it.
Happy drizzling!
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Coffee salted caramel
(+15 rating, 3 votes)
Loading...A decadent and seductive coffee salted caramel made with salted caramel and instant coffee granules for that contrasting sharp bitterness.
Ingredients
- 250g granulated sugar
- 50ml cold water
- 185ml double cream
- 1/4 teaspoon salt
- 2 tbsp instant coffee granules
Instructions
Put the sugar into a heavy-bottomed stainless steel pan (as carefully as you can, without having the sugar coating the sides of the pan). Pour the water over the sugar.
Place the pan on the stove over high heat and let the sugar dissolve without stirring
It will start to bubble after about 2 min, then change color after about 7 min. Watch closely as it turns to an amber color then remove from the fire after roughly 8 - 8 1/2 minutes.
Sprinkle in the salt and gently pour in the cream as you constantly stir
Pour in 1 tablespoon of coffee and stir to dissolve. Let it slightly cool before adding the other tablespoon of coffee
Leave to cool then pour into a sterilized jar or use immediately.
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