Coffee Extract!

This was like one of those times when you discover something you've never seen or heard before and then find it everywhere you go!

For instance: my friend bought a gold Picasso (UK car).

I assumed there was no way it was a very popular color and I started waving to all the metallic gold Picasso's I saw, again, assuming it was my friend. So, wrong it's always some random person, not my friend. (In all reality it's probably only one other car and I'm waving to the same person over and over again!) 

My point being is I found a recipe I wanted to try and it had coffee extract listed in it's ingredients. I was intrigued having never seen it in any store or for any other recipe.Then all of the sudden it seemed like every recipe I read had it listed! Seriously. So, I went on a hunt for it. 

For the longest time I couldn't find it locally. Searching online to see where I could get my hands on some I came across a recipe. Perfect. 

This recipe comes directly from Island Vittles. (site no longer available) 

Ingredients: 

·        2 cups (480 ml) granulated sugar

·        1 cup (240 ml) hot espresso (I used double strength regular coffee)

1.     Preheat a large non-stick pan over medium heat. Sprinkle enough sugar in the pan to lightly cover the bottom. Do not stir. As the sugar melts, sprinkle more sugar over the hot spots. This keeps the temperature even, and prevents scorching.

2.     Continue with this method until about half of the sugar has been incorporated. Stir gently with a wooden spoon to melt all the sugar into a smooth caramel. Add the remaining sugar, about 1/4 at a time, and continue to stir to keep the caramel smooth.

3.     Continue to cook until the caramel is almost the colour of coffee. The easiest way to see this is by smearing a bit of the caramel on a white card. Expect some smoke when sugar gets this hot — turn the exhaust on and BE CAREFUL!!

shades of caramel

4.   Remove from the heat, and gently stir in approx 2 tablespoons of the hot espresso/coffee — beware of splatters! Add the coffee, a little bit at a time, until it is all incorporated, stirring well between additions.

5.     Store in a glass jar at room temperature indefinitely.

Notes: 1. Always keep a bowl of ice water close by when working with molten sugar.  If you burn your hand, plunge it into the ice water and keep it there for at least 2 minutes. This will minimise the burn. 2. In place of espresso, you could use double strength regular coffee.

I made mine with really strong espresso and until I use it in a recipe I can't really comment on if it's turned out right. Extract tastes disgusting and this tastes disgusting so from that comparisons my fingers are crossed it's okay! 

Stay tuned for upcoming bakes with coffee extract! 

UPDATE: (June 26) Okay so I think this will be one of those recipes I think I'll keep coming back too. I made this Coffee Tart and I was concerned as it didn't have a distinct coffee flavor. So, not gonna lie I was annoyed. I thought about it and I only used espresso powder.....maybe I needed proper espresso.....so I ran to my local Starbucks where they sold me 7 shots of espresso to make up the 240ml. Thank you ladies! Did I mention they know me and my mum friend there pretty well! :0) Then quickly (it takes 10-15 minutes) I remade the extract. While I was remaking this extract I did think about vanilla extract and how you don't always taste vanilla in some bakes, but without it it would be noticeable. So, maybe this is one of those times when it's not suppose to taste strongly of coffee, but without the extract it would taste differently? I don't know! It looks and tastes (disgusting) about the same. It's slightly thicker, but not much difference. So, then I thought I am going to re-make the tart to see if there is a difference in the taste. But I talked myself out of that because my husband really only likes chocolaty bakes and I couldn't eat all of the first tart, plus a second one. It's good, but not that good! Maybe another time. I already have a cake with coffee extract on my baking calendar!