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Cook the caramel again: Return the saucepan to the heat and bring to a boil over medium-high heat. Clip a candy thermometer to the side of the saucepan and cook, occasionally scraping the bottom and sides of the saucepan with the spatula, until the mixture reaches 250 degrees for softer caramels or 255 degrees for firmer caramels. Immediately remove the saucepan from the heat and pour the mixture into the prepared pan. The Chocolate Boutique line, new in 2016, also includes two other amazing flavors: Café Mocha and Chocolate Toffee Truffle. Find them at your local store here! Place Salted Caramel Ice-Blended Coffee Ingredients (3 Cups Ice, 1 cup Strong Coffee, 1 cup ChocolateBoutique Coffee-mate Salted Caramel Chocolate, ⅓ cup Caramel Syrup, 1 tbsp Sea Salt) into a blender untilall ice is broken down. Despite being primarily made of sugar, these soft caramels are wonderfully complex in flavor, as the sugar is cooked to a deep amber before fresh dairy is added and the mixture cooked again. Infusing the cream with coffee is optional, but it lends a pleasant bitterness to the candies.
Immediately remove the saucepan from the heat and add the butter a few pieces at a time, stirring with a heatproof spatula (this will halt the cooking; be careful, the caramel will sputter). Gradually pour the cream mixture through a fine-mesh strainer into the saucepan with the caramel mixture and stir until the caramel is completely smooth. (Discard the solids in the strainer.) Stir in the kosher salt. That’s it! Now you have everything you need to make a sweet coffee treat! How to Make Salted Caramel Coffee This caramel ice blended coffee looks so delicious April! You are my feature tonight @ Dream. Create. Inspire. Link! Reply
Looks so so good! I spend so much money on coffee – probably need to start drinking more at home Reply
Prepare the pan: Lightly coat the inside of an 8-inch square pan with vegetable oil spray. Line the bottom and sides with parchment paper, smoothing to eliminate air bubbles, then lightly spray the parchment paper. Set the pan aside. I was lured here by your tasty-looking picture on Wine’d Down Wednesday. And wow, that looks very simple to make, and yet very yummy! Reply This looks soooo yummy! I’m going to source out a few ingredients, as we don’t have what you used here in Australia but I have my favorite online US shop that I can call on as my first port of call!! Reply This looks absolutely delicious! I’m always up for coffee! Thanks for sharing at Merry Monday this week. 🙂 Reply My recipe is super easy to follow. Don’t forget to pin this post so you can find it later! You’ll definitely want to make this again.Place Salted Caramel Ice-Blended Coffee Ingredients (3 Cups Ice, 1 cup Strong Coffee, 1 cup Chocolate Boutique Coffee-mate Salted Caramel Chocolate, ? cup Caramel Syrup, 1 tbsp Sea Salt) into a blender until all ice is broken down. Heat and infuse the cream: In a small saucepan, combine the cream, vanilla seeds and pod. Place the coffee beans, if using, inside a resealable bag and crush them with a rolling pin until they’re broken into bits. Add the coffee to the cream mixture. Bring the cream mixture to a simmer over medium heat, then reduce the heat to the lowest setting and keep the mixture warm while you make the caramel. I’m so looking forward to trying this out. But I do have a question for you. It said in the ingredients 2cups of strong coffee, but in your directions it only has use 1 cup. Which am I to use? Then on your caramel syrup it has a ?cup. I’m sure that was to be 1/3 cup. Reply Ah what a special treat. I would like to invite you to Share the Love Blog Party, love to have you. http://homecookingrecipebox.blogspot.com/2016/05/share-love-blog-party-8.html Hope you can make it. Reply Yes, this definitely tastes like a dessert. If it’s a hot day or you just want a cold and sweet treat, this ice-cold salted caramel coffee recipe is perfect. It is a blend of cream, ice, coffee creamer, and coffee. And all the toppings take it to a divine level.
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