|
|
|
Cappuccino Caramels
Each buttery, chewy bite of these caramels is accented with the warm flavor of coffee.
1 cup (2 sticks) butter
2 (1-ounce) squares unsweetened chocolate, cut up
2 1/4 cups firmly packed brown sugar
1 (14-ounce) can sweetened condensed milk
1 cup light corn syrup
1 tablespoon instant coffee crystals
1 cup chopped pecans or walnuts, optional
Line 8-inch square baking pan with foil, extending foil over edges of pan. Butter foil; set aside. In heavy 3-quart saucepan, melt 1 cup butter and chocolate. Stir in brown sugar, condensed milk, corn syrup and coffee crystals. Clip candy thermometer to side of pan.
Cook over medium heat, stirring constantly, until thermometer registers 248º (firm-ball stage*). Mixture should boil at moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes.
Remove from heat. Remove thermometer. Immediately stir in nuts if desired. Quickly pour into prepared pan, spreading evenly with spoon. Cool.
When candy is firm, use foil to lift candy out of pan. Use buttered knife to cut into squares. Wrap each square in plastic wrap or place in candy cups if desired. Makes 64 pieces (about 3 pounds)
|
|
|
|
