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Cappuccino Caramels Royale

  By RFChef  

February 1, 2013

  • Yields: 64 Pieces (about 3 pounds)

Directions

1Line 8-inch square baking pan with foil, extending foil over edges of pan. Butter foil; set aside.

2In heavy 3-quart saucepan, melt 1 cup 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°F (firm-ball stage*). Mixture should boil at moderate, steady rate over entire surface. Reaching firm-ball stage should take 15-20 minutes.

3Remove from heat. Remove thermometer. Immediately stir in nuts if desired. Quickly pour into prepared pan, spreading evenly. Cool.

4When 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.

source: Family Features

Ingredients

1 cup (2 sticks) butter

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

2 1/4 cups packed brown sugar

1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)

1 cup light corn syrup

1 tablespoon instant coffee crystals

1 cup chopped pecans or walnuts, optional

00:00

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