Recipe for cooking cappuccino caramels

Desserts to Go with Coffee and Tea :: Caramels

Cappuccino Caramels

Posted by JBic at recipegoldmine.com May 3, 2001

1 c. butter
2 1/4 c. packed brown sugar
1 (14 ounce) can sweetened condensed milk
1 c. light Karo Syrup
3 Tbsp. instant coffee crystals
1 tsp. finely shredded orange peel
1 c. chopped walnuts
1 tsp. vanilla extract or flavoring

In heavy 3-qt. saucepan melt butter over low heat. Stir in brown sugar, sweetened condensed milk, Karo, coffee and orange peel. Carefully clip thermometer into mixture.

Cook over med. heat stirring frequently, until it reaches 248 degrees F (firm ball stage). Reaching firm ball stage should take 15 to 20 mins., boiling at a moderate, steady rate.

Remove from heat, remove thermometer. Immediately stir in walnuts and vanilla extract or flavoring. Quickly pour into a foil-lined, buttered 8-in. square baking pan. When caramel is firm, use foil to lift from the pan. Use a buttered knife to cut into 3/4 to 1-in. squares. Wrap in clear plastic wrap.

Makes approximately about 100 (3/4-in.) squares or about 3 lb..