上一期做的是原味太妃糖，趁着还有余热，再做个咖啡味太妃糖吧！方法一模一样，就是多了两包咖啡粉，口感更丰富哦～
如果您觉得这个菜谱还是有帮助、有亮点的，请帮忙给个“关注”、交个作业，在上传作品后，停留一秒钟，评价“好极了”，让这个菜谱保持在8分以上，让更多厨友看到哦，感谢您的友情支持，给予我坚持分享的动力！

用料

淡奶油

200克

白砂糖

100克

麦芽糖

50克

无盐黄油

20克

海盐

2克

杏仁腰果花生

120克

咖啡粉

20克

海盐咖啡味太妃糖的做法

  1. 淡奶油、白砂糖、麦芽糖、黄油、海盐，同时倒入不粘锅或者不锈钢小奶锅

  1. 大火煮至冒泡，这时候是密集泡泡，甚至想扑锅，小火继续加温，别忘记一直搅拌

  1. 直接加入两包咖啡粉
  2. 加温到140-160度，也就是颜色变深为焦糖色，液体浓稠，搅拌有纹路

  1. 铲子提起有大大的三角倒挂，放进冷水里能很快凝固变硬。就可以关火

  1. 下入准备好的坚果，花生、杏仁、核桃、腰果都很合适，但是坚果一定要用烤熟的，且颗粒尽量完整，切块后才整齐漂亮

  1. 转移到不粘烤盘，用刮板按压整形或者擀面杖

  1. 尽量都推动到模具的直角和直线位置
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  1. 趁着还有温度的时候切块，凉了容易切碎

  1. 成品展示

  1. 封袋冷藏保存