Friday, January 18, 2013

Coffee infused caramels recipe

A Russell Stover caramels and chews assortment...
(Photo credit: Wikipedia)
Deep, rich and buttery are three words that describe these coffee infused caramels. These candies will delight the taste buds of coffee and caramel lovers alike.

  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup honey
  • 1 1/2 cups half and half
  • 2 tablespoons instant coffee
  • 1/4 cup butter, cut into 4 pieces
  • 1 tsp vanilla extract
  • 2 tablespoons instant coffee, ground to fine powder
Line a 8X8 pan with aluminum foil and spray it heavily with nonstick spray. Combine sugars, corn syrup, honey, half and half, instant coffee and butter in a saucepan Cook over medium-high heat, until the butter is melted and sugar dissolves. Insert a candy thermometer. Continue to cook, stirring frequently, until thermometer reads between 244 and 248 degrees F. Once at the correct temperature, remove the pan from the heat and stir in the vanilla. Pour into the prepared pan. Sprinkle with powdered coffee as garnish. Allow pan to rest until candy is firm and cooled, 2-3 hours. Lift foil from pan and flip upside down, peeling foil from candy. Cut caramels into squares as desired with a sharp knife. Wrap in waxed paper to prevent caramels from sticking together.

Cook's Notes-
  • if you would like a harder candy, cook to 250 degrees
  • these are also delicious when dipped in dark chocolate
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