- 125g Whipping Cream
- 75g Glucose Syrup
- 250g Caster Sugar
- 15g PROVA Gourmet Fusion Coffee
- 80g Butter (unsalted)
1. Heat the cream in a saucepan.
2. In a different saucepan, melt the glucose and gradually add the caster sugar. Cook to dark caramel.
3. Stir in the hot cream to stop the cooking process. Heat to 262°F.
4. Cut the butter into small cubes and add to hot caramel along with Fusion Coffee.
5. Mix with a hand blended and pour onto sheet tray. Chill and cut as desired.