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My Coca-Cola Cookie recipe
Here is my recipe for Coca-Cola Cookies. They are kind of like molasses cookies, but without the spices and replacing the molasses with syrupized Coca-Cola. It might be interesting to try this reciple with root beer, ginger ale, or even Pepsi, but I tried it with Coke because A. Coke is a classic American beverage, and B. Coke has an herbal pungency that other drinks don't have.
If you're kinky (and alcoholic) you might even try this with a malty beer and more sugar.
This will make about 30 2-inch cookies.
Making the Coca-Cola Syrup
This it the trickiest part. If you are experienced at making candy you should have no problem, but those who've never made it are going to find this to be a trial-and-error experience.
Boil the cola until it reaches just below soft ball stage, a temperature of 232°F. The ¾ liters should by then be reduced to about ¼ cup.
Boil the ¾ liters of Coke in a saucepan, preferrably a non-stick one. You will need to reduce it to about ½ cup before it needs your attention again; this will take awhile. (This might be a good time to cream the sugar and butter together.)
You should have a temperature measuring device handy: a candy thermometer, or one of those infrared temperature scanners. If you have a candy thermometer, attach it to the saucepan and leave it there, making sure the ball isn't touching the bottom or sides. The nice thing about boiling water is that it holds a constant temperature of 212°F. Therefore, while the Coke is boiling off you can make some last-minute calibrations to your measuring device. For example, if your device reads 208°F while the Coke is boiling, it's probably reading about 4 degrees too low, so be sure to add 4 degrees to the reading to get the actual temperature . The nature of the syrup can change dramatically even if you're a few degrees off, so it's important to be as close as possible.
Anyway, after 20 or so minutes of boiling, much of the water will have evaporated, leaving a high-enough concentration of sugar to affect the boiling point. At this stage the temperature of the liquid will start to rise again, rather quickly, so it needs your full attention. Turn down the heat a bit to give yourself more time to react.
You need to wait until the temperature reaches 232°F, then immediately remove it from the heat. (If you have an infrared scanner the reading is going to jump around a bit. Don't just remove it from the heat the first time the number 232 appears on the display: wait until it's jumping around in the vicinity of 232, say between 231 and 233.)
Keep in mind that the liquid will not be syrupy when it's hot; you need to let it cool down before you can test its consistency. To expedite the cooling you can place the saucepan into a larger pan with a shallow layer of cool water. Once the liquid cools to below 110°F, try stirring it gently with a spoon. It should be a bit thicker than maple syrup but thinner than molasses. If it's too thin, boil it again until it reaches 232°F. If the liquid is too thick, or if it has a crusty surface, or especially if it forms into solid thin strings when you pull the spoon away, you need to add some water or some more Coke, stir it up until it's dissolved, and boil it again, stopping at a slightly lower temperature.
If everything has gone well, you will end up with about ¼ cup of Coca-Cola syrup.
Warning: Never stir the Coke while it's boiling, and never, ever, ever scrape down the insides of the pan. Avoid jossling the pan too much when you remove it from the heat.
Note: If you use Coke sweetened with high-fructose corn syrup (HFCS) instead of sugar, these instructions will not work exactly. HFCS reaches its candy stages at higher temperatures than sucrose. When I made this recipe with HFCS Coke I found that waiting till the bubbles just begin to pile up is the time to remove it from the heat, but your mileage may vary.
Mixing the ingredients
These cookies use standard mixing, so if you are familiar with baking cookies you can skip this section. My instructions here are for hand mixing.
Advice: Beat the egg before adding; this will help to break up the egg whites. The egg is for texture, not structure.
Advice: Don't overmix the dough after adding the flour. We're not making pancakes here, so it's not the end of the world if you overwork the flour a bit, but it's still a good idea to keep it to a minimum.
Advice: Don't substitute brown sugar. Don't use whole wheat flour. Don't add vanilla or any other spices. Any of these can overwhelm the Coke flavor, and make all the work you did reducing it into a syrup useless. I'd even suggest using a baking power without aluminum.
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