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.