After forcing myself to start the day with some housework, I decided it was time to tackle the goats milk caramels. I got out my pots and pans, my candy thermometer, the pan for the caramels. I carefully measured my cream, evaporated goats milk and sweetened condensed milk. I went to the pantry for the sugar and corn syrup and, wow, that bottle of corn syrup doesn't feel as heavy as I remember. Ummm, that doesn't look like two cups. Well that's because it wasn't. It was 3/4 of a cup. Why can't I just do things the way I'm supposed to and gather all of the ingredients first?!
So with only 3/4 of a cup of corn syrup, the milk mixture was refrigerated and the caramels were abandoned. But that is enough corn syrup for the coffee brittle . . .
The recipe for the brittle calls for 1/2 cup of corn syrup. Since I couldn't think of any reason to keep a 32 ounce corn syrup bottle with 1/4 cup remaining, I chose to increase the recipe by half. Again, one of those things I know better than to do, but did anyway. Still waiting to see if I'm going to have coffee brittle or coffee taffy. Either way, it should be a good buzz.
I do have to point out that I need brittle (or caramel) about as badly as I need marmalade. Especially in light of the fact that while eating some honey-pistachio brittle late last night, I pulled a crown off. Yay me.