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Coffee afficionados will
delight in these rich espresso-and steamed milk-flavored confections.
Cappuccino
Caramels
- 2 1/4 cups brown sugar,
firmly packed
- 1 (14-ounce) can sweetened
condensed milk
- 1 cup butter, melted
- 1 cup light corn syrup
- 3 tablespoons instant
coffee granules
- 1/2 to 1 teaspoon grated
orange rind
- 1 cup chopped walnuts
or pecans
- 1 teaspoon vanilla extract
- Line an 8-inch square
pan with aluminum foil; butter foil, and set pan aside.
- Combine first 6 ingredients
in a large heavy saucepan; stir well. Cook over medium heat until
mixture reaches firm ball stage or candy thermometer register
248°F (120°C), about 15 to 17 minutes, stirring frequently.
Remove from heat; stir in walnuts and vanilla.
- Pour mixture into prepared
pan. Cool in pan on a wire rack at least 5 hours. Cut into squares
using a butter knife. Wrap each caramel piece in plastic wrap.
Makes about 3 pounds.
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