Cappuccino Caramels Royale
Each buttery, chewy bite of
these caramels is accented with the warm flavor of coffee.
64 pieces (about 3 pounds)
Prep time: 15 min.
Cooking time: 15 to 20 min.
1 - cup (2 sticks) butter or margarine
2 - squares (1-ounce) unsweetened chocolate,
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)
Line 8-inch square baking pan with foil, extending
foil over edges of pan. Butter foil; set aside.
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
Remove from heat. Remove thermometer. Immediately stir in nuts (optional). 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.
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