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1
*Always keep a bowl of ice water close by when working with molten sugar.
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2
If you burn your hand, plunge it into the ice water and keep it there for at least 2 minutes.
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3
This will minimize the burn.
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4
Preheat a large non-stick pan over medium heat.
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5
Sprinkle just enough of the 2 cups of sugar into the pan to lightly cover the bottom.
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6
Do not stir.
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7
As the sugar melts, sprinkle more sugar over the hot spots.
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8
This keeps the temperature even, and prevents scorching.
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9
Continue with this method until about half of the sugar has been incorporated.
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10
Stir gently with a wooden spoon to melt all the sugar into a smooth caramel.
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11
Add the remaining sugar, about 1/4 at a time, and continue to stir to keep the caramel smooth.
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12
Continue to cook until the caramel is almost the colour of coffee.
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13
The easiest way to see this is by smearing a bit of the caramel on a white card.
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14
Expect some smoke when sugar gets this hot turn the exhaust on and BE CAREFUL!
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15
!
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16
Remove from the heat, and gently stir in approximately 2 tablespoons of the hot espresso/coffee beware of splatters!
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17
Add the coffee, a little bit at a time, until it is all incorporated, stirring well between additions.
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18
Store in a glass jar at room temperature indefinitely.
