Best Coffee Caramels With Dark Chocolate Recipes
COFFEE IN MY CARAMEL!
This is a simply wonderful treat, each bite of these chewy caramels is flavored with butter and coffee. You will find them hard to put down, somehow they are hard to keep around, they disappear quickly. This recipe makes 1.5 lbs of candy and can easily be doubled.
Provided by Baby Kato
Categories Candy
Time 50m
Yield 32 peices
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking pan with enough parchment paper for it to extend over the edges of the pan.
- In a heavy pot melt the butter, then stir in the sugar, condensed milk, corn syrup and instant coffee granuals.
- Don't forget to use your candy thermometer and boil the mixture over medium heat, making sure to stirr constantly, for 15 - 20 minutes until the desired temperature is achieved (248 degrees F - 120 C).
- Next remove the pot from heat and remove the candy thermometer and stir in your coarsley chopped nuts.
- Pour quickly into the prepared pan and spred spread evenly, when cooled cut into 1" squares and enjoy!
Nutrition Facts : Calories 104.2, Fat 4.9, SaturatedFat 2.5, Cholesterol 9.7, Sodium 14.7, Carbohydrate 15.3, Fiber 0.2, Sugar 12.3, Protein 0.8
COFFEE CARAMELS
For a softer caramel, heat the syrup to about 240 degrees. The traditional temperature is 245 degrees. Prep time includes the cool-down time.
Provided by gailanng
Categories Candy
Time 1h
Yield 50-60 caramels
Number Of Ingredients 8
Steps:
- Have ready a candy thermometer, wooden spoon, pastry brush and cup of hot water for brushing sugar crystals from the sides of the pan.
- Butter generously an 8 or 9 inch metal baking pan and set aside. Do not use glass; the piping hot candy may break it.
- Combine the heavy cream and espresso powder in a heavy 3-quart saucepan. Place the pan on medium-low heat and heat the mixture, stirring, until the coffee dissolves. Add both sugars, the corn syrup, butter and condensed milk.
- Raise the heat to medium-high and cook the mixture, stirring, until the sugar is dissolved and the butter is melted, about 5 minutes.
- Bring the syrup to a boil, cover the pan and cook the syrup for 3 minutes. Remove the lid. Dip the brush in water and brush the sides of the pan. Attach the thermometer inside the pan.
- Cook the syrup, without stirring, swirling the pan by the handle to cook evenly, until the candy reaches 240 to 245 degrees, frequently brushing the sides of the pan with the damp brush. This should take 13 to 14 minutes.
- Remove the thermometer. Add the vanilla extract and swirl the pan to combine with the syrup.
- Immediately pour the candy into the baking pan. Smooth evenly with the wooden spoon on a metal spatula. Set the pan on a wire rack to cool for 25 to 30 minutes.
- Using a sharp knife, mark the top of the cooled candy into 1-inch squares for easier cutting. The candy will still be warm.
- If candy is still not firm, let cool for a few more minutes. Then turn the candy out onto a chopping board, top side up. Using a large, sharp, buttered knife, carefully cut into 1-inch pieces, using marking on top as guide.
- Spread the candy pieces on a sheet of buttered foil or wax paper and cool completely on wire racks.
- For storing, wrap each piece in a square of wax paper or candy wrappers, or place between layers of wax paper in an airtight container.
Nutrition Facts : Calories 72.7, Fat 2.5, SaturatedFat 1.6, Cholesterol 8.4, Sodium 8.8, Carbohydrate 12.8, Sugar 10.8, Protein 0.3
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