Coffee Toffee Caramels

Coffee Toffee Caramels

by chef João Pupo


  • 1 cup sugar
  • ½ cup muscavado sugar
  • ¼ cup glucose (available from specialised shops)
  • ¼ cup honey
  • 1 cup cream
  • ½ cup milk
  • ¼ cup butter
  • 1 Torrié espresso coffee or 2 tbsp instant coffee
  • 1 pinch fleur de sel


Line a baking tray with baking parchment brushing it with oil.
Mix all the ingredients. Heat to around 120 °C. It should take around 20 minutes over a low heat.
Pour the mixture into the line baking tray and leave to cool for 3 hours.
Cut into squares with an oiled knife. Dust with a pinch of fleur de sel. Store the pieces separate from each other so that they don’t stick, or wrap in waxed paper.