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Caramel Toffee Iced Coffee: The Ultimate Guide & Recipe

  • Total Time: 165 minutes
  • Yield: 4 servings 1x

Description

Homemade Caramel Toffee Iced Coffee featuring crunchy homemade caramel toffee, optional toffee syrup, and rich, flavorful iced coffee. Perfect for a sweet treat on a warm day.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 1/4 cup (60ml) water
  • 1/4 teaspoon sea salt, plus more for sprinkling
  • 1/2 cup (50g) chopped almonds, pecans, or walnuts (optional)
  • 4 cups (946ml) strong brewed coffee, cooled
  • 1 cup (237ml) milk (dairy or non-dairy)
  • 1/2 cup (118ml) heavy cream (optional, for extra richness)
  • Ice cubes
  • Caramel sauce (store-bought or homemade, for drizzling)
  • Whipped cream (optional, for topping)

Instructions

  1. Prepare your pan: Line an 8×8 inch baking pan with parchment paper, ensuring it overhangs the sides. Lightly grease the parchment paper with butter or cooking spray.
  2. Combine sugar, butter, and water: In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar, cubed butter, and water.
  3. Cook over medium heat: Place the saucepan over medium heat. Stir constantly with a heat-resistant spatula or wooden spoon until the butter is melted and the sugar is dissolved.
  4. Boil without stirring: Once the butter is melted and the sugar is dissolved, stop stirring! Insert a candy thermometer into the mixture, making sure it doesn’t touch the bottom of the pan. Continue to cook, without stirring, until the candy thermometer registers 300°F (149°C), which is the hard-crack stage.
  5. Remove from heat and add salt and nuts (optional): Once the toffee reaches 300°F (149°C), immediately remove the saucepan from the heat. Stir in the 1/4 teaspoon of sea salt. If you’re using nuts, stir them in now as well.
  6. Pour into prepared pan: Carefully pour the hot toffee mixture into the prepared baking pan. Spread it out evenly with a spatula.
  7. Sprinkle with sea salt (optional): While the toffee is still warm, sprinkle it with a little extra sea salt.
  8. Cool completely: Let the toffee cool completely at room temperature. This will take at least 1-2 hours. You can speed up the process by placing the pan in the refrigerator for about 30 minutes.
  9. Break into pieces: Once the toffee is completely cool and hardened, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and break it into pieces using a knife or by gently tapping it with a rolling pin.
  10. Crush the toffee: Place about 1/2 cup of the caramel toffee pieces into a zip-top bag. Seal the bag and use a rolling pin or meat mallet to crush the toffee into small pieces.
  11. Combine toffee and water: In a small saucepan, combine the crushed toffee with 1/4 cup (60ml) of water.
  12. Simmer until dissolved: Place the saucepan over low heat and simmer, stirring constantly, until the toffee is completely dissolved and the mixture has thickened slightly.
  13. Cool the syrup: Remove the saucepan from the heat and let the syrup cool completely. As it cools, it will thicken further.
  14. Strain (optional): If you want a perfectly smooth syrup, you can strain it through a fine-mesh sieve to remove any undissolved toffee particles.
  15. Store the syrup: Store the caramel toffee syrup in an airtight container in the refrigerator for up to 2 weeks.
  16. Prepare your glass: Fill a tall glass with ice cubes.
  17. Add coffee: Pour the cooled strong brewed coffee over the ice. Leave some room at the top for milk and cream.
  18. Add milk and cream (optional): Pour in the milk and heavy cream (if using). Adjust the amount of milk and cream to your liking.
  19. Sweeten with caramel toffee syrup (optional): If you made the caramel toffee syrup, add 1-2 tablespoons to the coffee. Stir well to combine. Taste and adjust the amount of syrup to your preference. You can also use store-bought caramel sauce if you prefer.
  20. Drizzle with caramel sauce: Drizzle the inside of the glass with caramel sauce.
  21. Top with whipped cream (optional): If you’re feeling fancy, top the iced coffee with whipped cream.
  22. Garnish with crushed toffee: Sprinkle the whipped cream (or the top of the drink if you’re not using whipped cream) with crushed caramel toffee pieces.
  23. Enjoy! Grab a straw and enjoy your delicious Caramel Toffee Iced Coffee!

Notes

  • Coffee Strength: Use a strong brew like espresso or cold brew concentrate.
  • Sweetness Level: Adjust caramel toffee syrup or caramel sauce to your liking.
  • Nut Variations: Experiment with different nuts in the caramel toffee.
  • Chocolate Toffee: Add 1/4 cup of chocolate chips to the toffee mixture after removing it from the heat.
  • Spiced Toffee: Add a pinch of cinnamon, nutmeg, or cardamom to the toffee mixture.
  • Vegan Option: Use vegan butter and non-dairy milk and cream.
  • Make Ahead: The caramel toffee can be made ahead of time and stored in an airtight container at room temperature for up to a week. The caramel toffee syrup can be made ahead of time and stored in the refrigerator for up to 2 weeks.
  • Troubleshooting: If toffee is too soft, it didn’t reach a high enough temperature.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

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Find it online: https://www.sweetbananachef.com/caramel-toffee-iced-coffee/