ESPRESSO CANDY RECIPE RECIPES

Steps:

• Line a sheet tray with a silicone baking mat and lay down 1 ice pop stick in the center. Set aside.
• Set a 4-ounce ladle over low heat about 2 inches above the flame and add the sugar. Stir with the chopsticks, swirling constantly until the sugar dissolves and turns pale light yellow (it should be fragrant like caramel and resemble diluted honey), about 2 minutes.  
• Stir in the baking soda and whisk vigorously for 5 seconds, still working 2 inches above the flame, and remove from the heat. Continue whisking until the baking soda is completely dissolved and the sugar doubles in volume, becomes frothy and turns light caramel color, about 10 seconds.  
• Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch.

Steps:

• On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. , For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. , In a microwave, melt candy coating; stir until smooth. Spoon over caramel. If desired, top with flake sea salt. Chill for 10 minutes or until set. Store in an airtight container.