In addition to the rich caramel taste of butter and sugar, these smooth, luscious candies have an accent of coffee that turns the caramels a rich dark brown. Serve them with espresso, latte or cappuccino, and be prepared to eat more than one – they’re addictive. From “Coffee,” makes 64 caramels
Ingredients
4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing baking pan
2 teaspoons vanilla extract
2 tablespoons powdered instant coffee
3/4 cup heavy or whipping cream
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
Pinch of salt
Vegetable oil for coating
EQUIPMENT
Candy thermometer
Directions
Line an 8-inch square baking pan with aluminum foil, with an overhang on 2 sides of about 2 inches. Generously butter foil and sides of pan. Set it aside.
Put butter and vanilla in a small saucepan over medium heat. Stir until butter has melted. Add coffee and continue to stir until it is dissolved. Remove pan from heat and set it aside. Do not worry if coffee and butter seem to separate.
Combine cream, sugars, corn syrup and salt in a heavy, 3-quart saucepan. Heat over medium-low and stir constantly with a long-handled wooden spoon, until sugars have dissolved and mixture begins to boil, 4-5 minutes.
Increase heat to medium-high and put a candy thermometer in saucepan. Continue to stir until caramel reaches 240 to 242 degrees (soft-ball stage) on thermometer, about 10 minutes. Remove pan from heat and stir in reserved butter mixture. Stir until it is well-combined. Pour mixture into prepared baking pan. The caramel will be only about 1/4 inch thick. Cool it completely, about two hours.
Using ends of foil, lift caramel out of pan. On a lightly oiled cutting surface, invert caramel and peel off back. Oil blade of a large knife, and cut caramel into eight 1-inch-wide strips. Re-oil knife and cut each strip into eight 1-inch wide pieces. Wrap caramels individually in 4-by-4-inch waxed paper squares. Store caramels in an airtight container at room temperature for up to two weeks.
