Demerara Sugar Coffee Caramel

Take a walk down any supermarket aisle and you will notice several different types of sugar. Some large and brown, most small and white. The differentiation is done on the basis of the level of processing of the sugar. Our recipe today is made using demerara sugar which is a type of natural brown sugar. It undergoes less processing as compared to regular white sugar. This character of rawness imparts deep flavours of molasses and toffee to Demerara sugar.

Why make a caramel out of something that already has hints of that flavour in it naturally? I’ve found that this caramel has a far greater depth of flavour. It has the consistency of honey but is darker in taste. The addition of instant coffee sprinkles bitter notes through the caramel thereby balancing the sweetness which could otherwise be overwhelming.

This caramel can be used in buttercreams, to fill cupcakes, or simply served atop ice-creams. The world’s your oyster! Before you begin experimenting with the end product, let’s not waste anymore time and learn to create this sinfully decadent demerara coffee caramel.

Ingredients:

37.5ml water

165g light brown sugar, packed

42.5g unsalted butter

85g fresh cream

1/4 tsp instant coffee

1 tsp vanilla extract

Method:

1. Note: Keep all your ingredients measured and together in a small plate before you begin the process of making the caramel as you will have a short period of time to incorporate them.

2. Use a large, heavy bottomed saucepan so that the sugar does not burn from direct heat. Add the water and sugar to the saucepan and place it on medium low heat. Stir the mixture constantly using a whisk until the sugar has dissolved and the mixture starts bubbling.

3. Once the mixture starts boiling, stop stirring it completely and increase the heat to medium high.

4. While the sugar is cooking, mix in your instant coffee into your fresh cream and set aside.

5. Cook the sugar mixture undisturbed until it turns a deep amber colour or you see wisps of smoke rising from its surface. This could take anywhere from 8-10 minutes. Do not leave the mixture unattended as caramel tends to burn within seconds.

6. During this time, if you see the sugar crystallising at the sides of the pan, you can use a pastry brush dipped in water to brush the sides and prevent crystallisation.

7. Swirl around the pan occasionally to judge the colour of the mixture. For accuracy, remove some of the mixture onto a white plate using a spoon to judge the true depth of colour.

8. Once the caramel has reached a very dark amber colour, take it off the heat and add the room temperature fresh cream while whisking constantly. Be very careful during this stage as the mixture is very hot and bubbles violently and you may get burnt.

9. Ensure that your fresh cream is at room temperature before adding it to your caramel. Adding cold cream will cause the sugar in your caramel to seize and ruin the sauce. You can also heat the fresh cream in the microwave for 10 seconds to bring it to room temperature.

10. Once the cream is whisked in, add in the butter, vanilla essence and mix well to combine.

11. Pour the caramel sauce into a thick glass dish and allow completely before refrigerating.

12. This caramel remains fresh for one week when refrigerated and stored in an airtight container.