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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coffee Caramels Recipe

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This recipe for Coffee Caramels is from Cosand - Halvorsen - Latsha, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. sugar
1/2 c. light Karo syrup
1/2 c. strong coffee (1 T. instant coffee to 1/2 c. boiling water)
1 1/2 c. heavy cream (may use half heavy cream and half Half & Half)
2 T. butter
1/4 t. salt
1 t. vanilla
Directions:
Directions:
Combine sugar, syrup, coffee and 3/4 c. of cream/Half & Half in heavy pan. Stir on medium high to dissolve. Cook 15 min. on medium high. Then, add remaining 3/4 c. cream, butter and salt. Cook to 247º - 248º (not over 248º).
Remove from heat. When boiling stops, add vanilla. Pour into buttered 8" pan. Cool and cut. Turn pan onto cutting board to remove caramel. Wrap in wax paper. (4" x 3") Store in cool place.

 

 

 

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