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.