Salted Coffee Caramel

Ingredients

• sugar (Melted on its own without stirring)
• warm cream (Warm before adding to the caramel)
• glucose (Helps prevent crystallization and adds shine)
• butter (Rounds out the flavor)
• espresso (Added with the salt to balance the sweetness)
• salt (Added with the espresso)
• white chocolate (Added after cooking; melts into the caramel and softens its bitterness)

Steps

1. 1

   Place the sugar in a saucepan and let it melt on its own without stirring. The melt may look clumpy and uneven at first; this is expected and helps avoid crystallization.

2. 2

   Continue cooking the sugar until it reaches a deep amber color.

3. 3

   Remove the caramel from the heat. Slowly whisk in the warm cream to help prevent the mixture from boiling over.

4. 4

   Add the glucose and whisk it into the caramel. The glucose helps prevent later crystallization and contributes to a shiny finish.

5. 5

   Add the butter and whisk until incorporated.

6. 6

   Add the espresso and salt together, then whisk them into the caramel. The espresso adds coffee flavor and balances the sweetness, while the salt enhances the other flavors.

7. 7

   Return the saucepan to the heat and cook the caramel until it reaches 112°C.

8. 8

   Pour the hot caramel into a bowl and add the white chocolate.

9. 9

   Blend with an immersion blender held at the bottom of the bowl. Keep the blender submerged to avoid incorporating air and creating foam; blend until the caramel is smooth and glossy.

Notes

The source does not provide ingredient quantities, yield, or storage instructions. Use a thermometer to reach exactly 112°C; the source identifies this temperature as producing a spreadable caramel that is neither too hard nor too runny.

Nutrition per serving

• dessert
• sauce
• caramel
• coffee
• gluten-free
• vegetarian
• stovetop