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How to make coffee flavored caramels

By Edited Jul 9, 2014 3 2

In my efforts to make desirable gifts for various occasions, I came upon homemade candy. My caramels have been a big hit, with the coffee flavored being the most loved. Through much trial and error I have distilled the process to the following steps.

Things You Will Need

Candy Thermometer, Quality 2-3 quart sauce pan, 9"x9" pan, 1 cup Real butter, 2 1/4 cups brown sugar, 1 cup light corn syrup, 15 oz can sweetened Condensed milk, 1/4 cup milk, 3 tablespoons instant coffee, wax paper, twist ties,

Step 1

adding milk
Prepare your 9x9 pan by buttering the inside well and putting it in the freezer. Next melt the butter in your sauce pan. Once melted add the brown sugar. If you are using unsalted butter add a pinch of salt as well. Stir in the corn syrup making sure to use the entire cup. Dissolve the coffee into the regular milk. Last, stir in both the condensed milk and the coffee milk into the mix.

Step 2

Now put the thermometer into the mix and attach it to the side of the pan. Make sure that the thermometer is NOT touching the bottom of the pan. At this point you will begin to slowly raise the temperature while stirring constantly. Your goal is 245 degrees. Do not rush this. It should take 15 minutes or so. Once you reach the goal temp, hold it at 245 for a minute or two. Once you reach the desired temp, you will need to reduce the heat as the mix will continue to get hotter. If it gets much hotter you will end up with hard candies instead of chewy caramels.

Step 3

Remove the pan from the stove and set aside. Remove your buttered pan from the freezer. Carefully pour the caramel into the pan while scraping the rest of it out with a heat resistant rubber scraper. Set the pan on a leval surface and let cool.

Step 4

Now that the caramel is cool, invert the pan over a sheet of wax paper. The caramel my need a little coaxing to come out. Once out, it is time to cut. Use a good knife coated with butter. Cut into cubes of desired size. Wrap in a peice of wax paper and twith the top. Secure the twist with ribbon or a colorful twist tie.

If your creation is too thin or runny you can do one of two things. Reheat to the desired temp and repeat the process, or use it as ice cream topping.

Tips & Warnings

The cooking process needs 100% of your attention, the last couple of minutes are critical to good consistancy.


Jan 11, 2011 12:12pm
Great first article. Good to see you here. Keep up the good work. Have you gone to the forum yet? If not go and introduce yourself and make many friends. Good luck!! Your Friend, Lynnette
Jan 20, 2011 8:57pm
Great article! I'm currently on a diet, so I can only look at stuff like this and dream. Thanks for the great recipe!
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