Recipe for caramel with chocolate and coffee
Homemade delicious, indulgent, and chewy caramels with chocolate and coffee flavor. Mmmhhh… That doesn’t sound too bad, does it?
For me, caramels are a bit of a “grandfather thing.” Do you remember the old TV commercials for Werther’s Original? They always illustrated the relationship between grandfather and grandchild, and it’s possibly from here that I get the associations.
These caramels with chocolate and coffee are probably more of an adult caramel, thanks to the coffee, and they taste absolutely wonderfully rich and creamy on their own.
However, I actually chose to pour the warm caramel sauce over a pound cake and sprinkle a bit of flaky salt on top. That can definitely be recommended as well.
Here, I describe the method for making delightful, bite-sized caramels.
Ingredients
- 0.25 l Whipping Cream
- 125 gram Cane Sugar
- 60 gram Glucose
- 20 gram Cocoa
- 30 gram Strong coffee
- 1 pinch Salt
Instructions
- Find a large glass.
- Fill it with water and place it in the refrigerator.
- Pour the instant coffee into a plastic bag and lay it flat on the table.
- Take a rolling pin and roll over the bag to crush the coffee.
- Find a pot.
- Put all the ingredients in the pot.
- Place the pot on the stove.
- Bring everything to a boil while stirring. Make sure to stir well around the edges of the pot to prevent burning. Feel free to use a soft baking spatula.
- The caramel will become thicker and thicker. Continue to stir constantly. This can take between 15 and 20 minutes.
- The caramel sauce should become thick, but not too thick.
- Now you need to test if the caramel is ready: Take the pot with the caramel sauce off the heat.
- Take the cold water glass out of the refrigerator.
- Find a teaspoon.
- First dip the teaspoon in the caramel sauce and then in the water glass. Keep the spoon in the water for 2 seconds and then lift it out of the water.
- Peel the caramel off the spoon with your fingers.
- Place the caramel in your hands and roll it into a ball with your palms. The caramel should hold its shape as a ball but should not be too hard: The caramels will end up a bit harder than this test shows. If the ball does not hold its shape, it needs a little more time on the stove - start by giving it a few extra minutes and test again. If the ball is quite hard, then your caramels will also be quite hard 🙂 The caramel sauce should have had less time on the stove. I prefer the caramels to be a bit "chewy," and they will be when the ball is firm enough to hold its shape but can still be flattened by pressing.
- When your caramel sauce is done, take it off the heat.
- Let it stand for a bit while it thickens slightly.
- In the meantime, find a piece of parchment paper and spread it out on a heat-resistant surface - for example, a baking sheet.
- Pour the thickened caramel sauce onto the parchment paper to a thickness of 1 centimeter.
- Place the caramel in the refrigerator. It takes a few hours for the caramel to become completely cold and firm.
- Take the cold, "hardened" caramel out of the refrigerator.
- Find a sharp knife.
- Cut the caramel into appropriate, bite-sized pieces.
