Instructions: Coffee Caramel : Glutenfree

Instructions:

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.

Variations:

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