Leftover coffee can be used to make candy. Make your own strong coffee toffee to give to others.

After I made almond toffee last week, a friend asked me: Auntie, I can’t live without coffee, do you have a recipe for coffee-flavored toffee?

Hehe, so today I will not only share a recipe for coffee toffee, but also a guide on how to pretend to be a literary youth in Qingdao. If you like to drink coffee and hang out in coffee shops, or if you like to be literary and artistic, you can take this route when you come to Qingdao.

Since every time I post something unrelated to the tutorial, some people complain that I'm too wordy and it delays them from reading the tutorial, so in the future, I'll change the layout to put the tutorial first, and chicken soup articles or unrelated content at the end.

Okay, let’s start with this toffee with a strong coffee aroma.

Compared to the original almond toffee last week, I prefer this slightly bitter candy. It’s not too sweet, and the bitterness of coffee lingers on the tip of your tongue, so I like this flavor more.

You can try it and use it as an office snack to replenish your energy in the afternoon.

Serving size: about 12 pieces

Ingredients: 10g pure black coffee powder, 200g light cream, 75g fine sugar, 30g maltose

practice:

1. First, use a spoon or chopsticks to take the maltose and put it into the milk pot. The maltose will be a little sticky when you take it out, but it will melt once the temperature rises.

2. Add sugar into the small milk pot.

3. Then pour in pure black coffee powder. The higher the quality of the coffee, the richer the taste will be.

4. Finally, pour in the whipped cream and mix well with a spatula.

5. Then heat over low heat until the sugar and maltose are completely melted and the coffee powder is completely dissolved. Remember to stir constantly with a heat-resistant scraper to avoid sticking to the bottom.

6. Heat over low heat until the liquid in the pot begins to boil and bubble. Continue to stir with a spatula. The liquid will become more and more viscous. If you don't stir, it will become sticky at the bottom.

7. Continue cooking until you can make lines on the bottom of the pot with a scraper and the lines will not disappear quickly, then turn off the heat.

8. Prepare a high-temperature resistant silicone piping bag in advance and pour the sugar solution into it later.

9. After turning off the heat of the milk pan, quickly pour it into the silicone bag. If you don't have a silicone piping bag, use a spoon to scoop it into the mold. Pour the syrup into the silicone mold while it's still hot. Because the syrup is quite hot, it's best to wear heat-insulating gloves when handling the piping bag. You can also use a spoon to scoop the syrup in, but be quick, as it will be difficult to operate once the syrup solidifies.

10. The surface of the poured syrup will be uneven. Dip the back of the spoon in some water to prevent sticking, and then flatten the surface. Then put the candy in the refrigerator and refrigerate it. After it is completely solidified, you can remove it from the mold and eat it.

Because it is pure coffee flavor, the mold I used is relatively small, so it can solidify in about three hours. Make sure to remove it from the mold after it hardens, otherwise it will stick and can't be removed. After removing the candy from the mold, wrap it one by one with wax paper or cellophane, and put it in the refrigerator when not eating.

Two words of advice:

1. It is recommended to use a smaller chocolate candy mold.

2. The quality of the syrup determines the taste of the sugar. Because the coffee color is darker, it is not easy to tell whether it is mushy or not, so you must stir it frequently. If the syrup is boiled too lightly, the finished product will be soft. If it is boiled too heavily, it will have a mushy taste.

3. Maltose is a must for making many candies. It is not very sweet and can make the candy clear and beautiful. There are many maltose for sale on Taobao, and they are not expensive. So for those who like to make candies by hand, it is recommended to prepare a bottle at home.

The following delicacies are all made by my aunt