Coffee Caramels

by Eddy Van Damme on June 24, 2013

 

Coffee caramels

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
 

 

  1. 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.

caramels

20 comments on “Coffee Caramels

  1. Melissa Lambert on said:

    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.

  2. Melissa Lambert on said:

    I enjoyed making the coffee caramel. I think I would have enjoyed it more with some toasted pecans.

  3. Herb Lewis on said:

    The ice cream was very good Happy to learn how to make

  4. Herb Lewis on said:

    The creme chandilly was so good

  5. Herb Lewis on said:

    The chocolate Carmel sauce was to good

  6. Herb Lewis on said:

    Lime mouse to good

  7. Susan on said:

    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.

  8. April jones on said:

    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.

  9. lydia hermandez on said:

    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.

  10. Niah on said:

    The caramel was my favorite chocolate

  11. Scot Snodgrass on said:

    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.

  12. Kristy Wiley on said:

    Out of all the chocolat we made this was the one I love you most.

  13. Aybars on said:

    We have not tried this in class but it sounds interesting. I will try to do this recipe myself.

  14. Aybars on said:

    We have not made this in class but it sounds interesting. I will try to do this recipe myself.

  15. Eileen Mier on said:

    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.

  16. Kellie Betz on said:

    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.

  17. Joy Arriola on said:

    The Coffee Caramel had a chew filling and with a sweet of milk chocolate.

  18. Raymond Estrada on said:

    These are good and sweet. I am doing alright chef eddy. Later…

  19. Susan on said:

    Any one willing to post the Caramel recipe for those of us who do not have it? It would be much appreciated!

  20. FU-YING WU on said:

    “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.

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