Coffee caramel is the perfect topping for the light and frothy Eggnog Mousse.
- Yield: Makes 1 cup
Photography: Anna Williams
Source: Martha Stewart Living, December Winter 2003
- 1 1/2 cups sugar
- 2 teaspoons pure coffee extract
- Vegetable-oil cooking spray
Coat a metal spatula and a rimmed baking sheet with cooking spray, wiping off excess; set aside. Combine sugar and 1/4 cup water in a medium, heavy-bottom saucepan. Cover; bring to a boil. Remove lid; cook until sugar has dissolved. Reduce heat to medium, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, and swirling pan occasionally, until mixture is 300 degrees on a candy thermometer.
Remove pan from heat, and carefully stir in extract (it will spatter). Pour onto prepared sheet. Quickly spread mixture into a thin layer with oiled spatula. Let cool completely, at least 15 minutes.
Break caramel into pieces; place in a food processor. Process until finely chopped. Store in an airtight container at room temperature up to 1 week.