Caramelcoffee Recipes

Steps:

• Place coffee inside paper filled (brewing) basket.
• Adjust basket to fit coffee maker.
• Pour the 4-1/2 cups cold water inside coffee maker.
• Add the caramel topping to the coffee pot.
• Return coffee pot to coffee maker.
• Start brewing the coffee; when completed; stir until well mixed.
• Pour into coffee cups, or mugs.
• Add a large dollop of Cool Whip to each cup.
• Sprinkle on bits of chocolate toffee bits, or the English toffee bits.
• Makes 6 servings (Six 3/4 cups coffee each).
• Note: You can top your coffee off with regular Cool Whip, but I prefer the French Vanilla Cool Whip.

Steps:

• Add 1 shot of rum and 2 tablespoons of Caramel Sauce to bottom of 4 heatproof glass mugs. Divide the coffee evenly between the mugs and top with a large dollop of whipped cream.
• In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color carefully and slowly whisk in heavy cream. Remove from heat and let cool. Place in airtight container and store in refrigerator for up to 3 weeks.
• In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches.
• In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for another use.
• Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream.

Steps:

• Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)

Steps:

• mix 1/4 cup water and all sugar in a saucepan over medium-high heat til sugar is dissolved. DO NOT LET IT BOIL UNTIL SUGAR IS DISSOLVED COMPLETELY.
• Turn heat to high and cover and let boil for two minutes.
• Uncover and stir gently while it continues to boil until it turns a nice deep amber color. Remove from heat.
• CAUTION: READ CAREFULLY: Stand back to avoid scalding yourself as mixture will begin to bubble rapidly when you do the next step.
• Add the rest of the water and then when the bubbles settle a bit the vanilla and salt and stir gently to mix. Let cool and it will keep in the fridge for up to six months.

Steps:

• Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.

Steps:

• While the coffee is still hot, pour it into your measuring cup and add the caramel sauce (Hint, you needn't actually measure the sauce in a separate cup if you're using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1 3/4 cup mark0.
• Add the sugar, too, then stir until both the sugar and caramel sauce have dissolved. Transfer to the refrigerator and chill until cold (You can hasten the process by using the freezer, but don't let it freeze.).
• When you're ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes.
• Add milk or half-and-half to each glass, to taste.
• Top with whipped cream, if desired, then garnish with cinnamon if you're using it. Finally, drizzle a little additional caramel sauce over the top as well.
• Serve.

Steps:

• Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass.
• Serve topped with whipped topping and a drizzle of caramel syrup.

Steps:

• Coat a metal spatula and a rimmed baking sheet with cooking spray, wiping off excess; set aside. Combine sugar and 1/4 cup water in a medium, heavy-bottom saucepan. Cover; bring to a boil. Remove lid; cook until sugar has dissolved. Reduce heat to medium, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, and swirling pan occasionally, until mixture is 300 degrees on a candy thermometer.
• Remove pan from heat, and carefully stir in extract (it will spatter). Pour onto prepared sheet. Quickly spread mixture into a thin layer with oiled spatula. Let cool completely, at least 15 minutes.
• Break caramel into pieces; place in a food processor. Process until finely chopped.

Steps:

• Place coffee in filter in brew basket of coffee maker.
• Pour caramel topping into empty pot of coffee maker. Prepare coffee with cold water. When brewing is complete, stir until ingredients are blended.
• Serve topped with COOL WHIP and toffee.

Steps:

• Mix all ingredients in a mug and enjoy!

Steps:

• In a dry heavy skillet cook 3 tablespoons sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Add 3/4 cup water and simmer, stirring, until caramel is dissolved. (Mixture will bubble up.)
• In a metal bowl stir together espresso powder and remaining tablespoon sugar. Pour hot caramel over espresso mixture and stir until dissolved. Stir in vanilla and remaining 1/4 cup water.
• In a blender blend together caramel coffee mixture, milk, cream, and ice until smooth.
• Serve iced coffee topped with whipped cream.

Steps:

• Stir together.
• Serve hot.