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Cappuccino Caramels Royale

Each buttery, chewy bite of these caramels is accented with the warm flavor of coffee.

Recipes from AlansKitchen.comMakes 64 pieces (about 3 pounds)

Prep time: 15 min.
Cooking time: 15 to 20 min.

Ingredients:

  • 1 - cup (2 sticks) butter or margarine

  • 2 - squares (1-ounce) unsweetened chocolate, cut up

  • 2 1/4 - cups firmly packed brown sugar

  • 1 - can (14-ounce) Sweetened Condensed Milk (NOT evaporated milk)

  • 1 - cup light corn syrup

  • 1 - Tablespoon instant coffee crystals

  • 1 - cup chopped pecans or walnuts (optional)

Directions:

Line 8-inch square baking pan with foil, extending foil over edges of pan. Butter foil; set aside.

  1. In heavy 3-quart saucepan, melt butter and chocolate. Stir in brown sugar, Sweetened Condensed Milk, corn syrup and coffee crystals.  Clip candy thermometer to side of pan.  Cook over medium heat, stirring constantly, until thermometer registers 248 (firm-ball stage*).  Mixture should boil at moderate, steady rate over entire surface. (It should take 15 to 20 minutes to reach firm-ball stage.)

  2. Remove from heat. Remove thermometer.  Immediately stir in nuts (optional).  Quickly pour into prepared pan, spreading evenly with spoon. Cool.

  3. 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.

Alan's Kitchen Tip:

  • To test for firm-ball stage, spoon a few drops of the hot caramel mixture into a cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove the ball from the water. If it is firm enough to hold its shape but quickly flattens at room temperature, it has reached firm-ball stage. If the mixture hasn't reached the correct stage, continue cooking and retesting, using fresh water and a clean spoon each time.

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