As you might know, Easter has just passed and around that time, I like to surprise my mother with a little Easter something. Usually she’s the one bringing delicious chocolate eggs, but seeing as she’s not a big fan of chocolate (I know, strange notion right?), I decided to try and develop a toffee that tasted like her (and apparently also the World’s) favourite coffee bonbon Kopiko.
After one bad lot that 1) Did not get the right coffee flavour because I added the Nescafé too late in the process and 2) Turned grainy and horrible because I was busy adjusting the flavour, I ended up with this recipe and it turned out just right. Soft, a dark brown colour and a beautifully glossy surface. And of course: Tasted quite like Kopiko.
Coffee Toffee à la Kopiko (makes 60-80 depending on size)
Adapted from Johanna Westman’s recipe for “Vaniljkola” in Julgodis
- 1 dl cream
- 1/2 dl. light syrup (“light” as opposed to “dark” and nothing to do with calories)
- 1 1/2 dl sugar
- 1/2 tsp cocoa
- 2 tsp Nescafé
- A pinch of sea salt
- Fresh coffee for sprinkling (optional)
YOU WILL NEED A SUGAR THERMOMETER FOR THIS RECIPE:
Decide on a heat proof tray for the toffee mixture, rub it with butter and set aside.
In a saucepan, add cream, syrup, sugar, cocoa, Nescafé and sea salt. Heat it up and make sure that all of the sugar has melted. Leave it to boil until it has reached a maximum of 120 degrees Celcius. Keep a glass of cold water by the stove and now and then, drop a bit of the toffee mixture into the water to check the texture and flavour. Be very careful not to overboil it as it will “crystallise” and turn grainy and horrible (a bit like really bad fudge of which I am definitely NOT a fan). As soon as the toffee has reached the right temperature and texture, use a silicone spatula (or a metal spoon, but know that it might turn very hot) to quickly pour the toffee into the buttered tray, scraping the sides down before it sets. Once the mixture turns hard-ish, I tend to leave it in the saucepan, as it seems to make the texture of the toffee “plate” a bit uneven.
Before it sets, this is where you can add a bit of extra kick by sprinkling some finely ground coffee onto the toffee plate. If you are in a hurry (very hungry for sugar), leave the tray in the fridge until the toffee is quite firm but not completely hard. Remember to check that there isn’t some onion or other odorific bits in there, that might have an effect on the flavour of your toffee. Otherwise you can let it set at room temperature.
When it has set, move the toffee plate onto a carving board and divide it into the toffee shape you like. I find that a pizza knife is the best tool for doing so, as it doesn’t stick or pull at the plate while carving. If you choose to wrap the toffees individually (which I really recommend that you do), put the cut toffees in the freezer for about 10 mins or the fridge for say 30 mins, as it will help them stay in shape while you’re handling them. I like to use unbleached baking paper (from the supermarket chain called Irma
in Denmark) and I fold long strips of paper that are about 9,5 cm wide and cut them into about five 8,5 cm pieces of toffee wrapping.
Once they’re done, keep them in the fridge until needed. I’m not sure about the expiration date, but as long as you keep them chilled, I’d say it was a matter of taste rather than health hazard, when you do decide that they’ve expired.
Tags: coffee toffee, kaffekaramel, Kopiko candy, opskrift, recipe