Sugar, Sugar Baby…


I don’t have much of a cookbook budget these days (for the record I used to buy about 4 a month…not including the ones sent to me) but I did a little side job so to speak (don’t worry it was legal…in most states :P )that either paid cash or in Amazon.com gift card. If you went with the card you got more for your bang. Plus that pretty much made me have to buy a cookbook. :D Since I only got to pick out one, I really had to decide which one I really, really wanted. I had been staring at Sugar Baby for a while. I am actually a baby when it comes to candy making. My mom didn’t make it growing up and I still have nightmares from sugar class…pulled sugar=no fingerprints for 13 years (well, not good ones). It’s hit or miss with me on candy. Sometime success, sometimes not. I usually stick to bark because it’s easy. But I finally decided I needed to challenge myself and get out of my comfort zone. So I ordered the book.

The book in general just makes me happy. It’s a happy book…no, I’m not reviewing it…just saying. I saw the recipe for Coffee Butter Rum Caramels and decided to make a version of those. I really have wanted caramel. I chose to leave the coffee but change the rum for some French Vanilla Kahlua that is in my cabinet. Really good choice in my opinion. Just enough hint of coffee flavor without being over powering. These are soft caramels, so they need to be wrapped. Make sure to cut out your wax paper squares ahead of time to make it easier on yourself.

That’s it. That’s all I’ve got. Nothing snarky or anything to say. Sadly I am headed to a memorial of yet another hockey player. One I knew and skate with her son. So I needed a little comfort…and caramels are always about comfort to me.

Coffee French Vanilla Kahlua Caramels

1 ¾ cup granulated sugar
¼ cup Lyle’s Golden Syrup (or corn syrup)
1 cup heavy cream
¼ cup unsalted butter, chopped in cubes
½ tsp. salt
2 TBSP strong coffee
2 TBSP French Vanilla Kahlua

In a heavy saucepan over low heat, combine all the ingredients, stirring until the sugar has completely disolved.

Clip on a candy thermometer, stop stirring, and heat the mixture to 250F.

Immediately pour the caramel into a parchment lined quarter sheet pan (9-x-13inch) or a silicone mold coated with nonstick spray.
Allow to cool completely in a cool, dry space.

If using a mold, invert the mold onto a piece of parchment paper and gently release the caramels. If using a pan, cut the caramels with a very sharp knife sprayed with nonstick spray. (I actually use a pizza cutter).

Wrap the candies in a piece of wax paper. Store in an n airtight container in a cool, dry place for up to a week.

Adapted from Sugar Baby by Gesine Bullock-Prado

Comments

  1. sorry for your loss…

    caramel is one of my favorites – these sound amazing!

  2. I don’t really have a book budget… Generally I buy about 6 cookbooks a year and that’s generally when I have my birthday. ;-P

    Those are delightful caramels!

    All my condolences.

    Cheers,

    Rosa

  3. Just wanted to say sorry about your friend…

    I love Sugar Baby, too! Can’t wait to make cotton candy!

  4. Sorry for your loss. Baking always helps me cope, though I think you may be on the right track with candy-making, too. Hot sugar doesn’t leave much room for distractions! These caramels sound amazing!

  5. So sorry that you have to spend your day at a memorial. Those things are just so hard for me.

    I’m so glad you made something out of the book!! I haven’t gotten around to it yet, but I have several recipes bookmarked.

    xoxo chickie

    Kristan

  6. You put Kahlua in these…I am sold!

  7. Do you link to the cookbook on amazon? If you have your own special link to products in amazon, I think you get credit or something when people click on it and buy the item.

  8. I’m so sorry for the loss of your friend.

    These are quite fitting given that it’s National Caramel Day!

  9. Sorry for your loss P.

    These look tasty.

  10. These caramels look fantastic, yum! :)

    If you’re going through cookbook withdrawal, my recommendation is interlibrary loan at your public library…I’ve been really impressed with how many of the cookbooks on my Amazon wishlist they’re able to order for me, and honestly, for most cookbooks there are maybe 5 or so recipes that I REALLY want to try, so I can copy those out before I return it. And the ones where I just KNOW I will cook more out of, I can save up to actually buy. :)

  11. I’m sorry for your loss. (((((HUGS)))))

  12. I’m sorry for the loss of your friend :( I can’t imagine what you must be going through :(

    On the bright side, though. These caramels looks amazing! I’m a novice when it comes to making candy as well; I’ve only made fudge and that was my only atempt haha. And yes, shopping on Amazon is very awesome!

  13. Amazing looking caramels. I’m sorry to hear about your loss.

  14. Sorry to hear of your loss too.

    Lovely caramels. I’ve got this book, next in the to read pile :)

  15. I haven’t really explored candy making: just made caramel for different Tuesdays with Dorie desserts. I love caramel but I think I would leave out the coffee.

  16. Of course you went with caramel! You do own the sash, the tiara, and the title of Queen Caramel.

    Sorry about losing another friend. :-(

  17. Thanks so much — I’ve been looking for a good caramel recipe..and now I’ve found one! Can’t wait to try it!

  18. Ooh these look very simple and yummy! So sorry to hear about your loss. :(

  19. Hey, if I were to make these with salted butter (all we have) would that make a horrible difference?

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