183.Coffee Caramel : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to make 1½ lbs of rich, creamy caramel

13 oz / 350g sugar

1 pint / 550ml double cream

4 oz / 100g corn syrup

4 oz / 100g butter

½ oz / 12g instant coffee powder


Stir all the time that the mixture is being heated.

Use a large heavy pan.

Dissolve the sugar and syrup in the cream and boil vigorously, stirring with a wooden spoon, until the sugar thermometer shows the temperature to be 265°F or 130°C.

Take off the heat

Take care not to splash the mixture which is very hot.

Stir in the coffee powder and then stir in the butter a little at a time.

Then pour the mixture onto a greased tray to cool.

Cut into small squares when cold and store in an airtight tin.


Add 2 oz / 50g of chopped nuts to the cooked hot mixture before pouring onto the greased tray.