Homemade Coffee Extract

*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 minimize the burn.

Preheat a large non-stick pan over medium heat. Sprinkle just enough of the 2 cups of sugar into 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.

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.

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!!

Remove from the heat, and gently stir in approximately 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.

Store in a glass jar at room temperature indefinitely.