ESPRESSO CARAMELS RECIPES
ESPRESSO CARAMELS RECIPE - FOOD.COM
Recipe Courtesy of 101cookbooks.com Feel free to experiment with the type of nuts you use. When choosing honey, use a mild clover honey. You can also feel free to forgo the nuts altogether. You can make individually wrapped caramels. If you do decide to roll-your-own caramels, do it assembly style. Make one "prototype" that you are happy with, it might take a few practice ones. Based on the prototype cut all the parchment paper wrappers first, next the caramel into the appropriate size squares, then roll and twist. Special equipment: candy thermometer. Makes 1 1/2 dozen nut caramels, or a couple dozen individual
Total Time 1 hours 45 minutes
Prep Time 1 hours
Cook Time 45 minutes
Yield 24 pieces
Number Of Ingredients 5
Steps:
- Place the nuts in a medium sized, glass or ceramic mixing bowl.
- In a medium, thick-bottomed saucepan heat the cream, espresso powder, and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to a simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches 260F degrees - hard ball stage. Remove from heat.
- Pour the caramel over the nuts and stir until all the nuts are well coated. Place the bowl in the refrigerator for 10 or 15 minutes to allow the caramel to thicken before you attempt to shape it. It is easier to handle this way - not as much spread. Stir one last time and drop by tablespoonful onto a prepared baking sheet (Silpat, parchment-lined, or oiled). Alternately, skip the nut addition and simply spread the (cooled but not set) caramel out on a slab or parchment-lined pan, let it cool completely before cutting into small pieces. Wrap & twist in parchment paper.
- In either case keep the caramels in a cool place (or refrigerate) until completely set.
Nutrition Facts : Calories 157.1, FatContent 11.6, SaturatedFatContent 3, CholesterolContent 13.6, SodiumContent 53.1, CarbohydrateContent 13.6, FiberContent 0.8, SugarContent 11.9, ProteinContent 2.1
SOFT ESPRESSO CARAMELS - WHISKED AWAY KITCHEN
Provided by Brittney
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 54
Number Of Ingredients 8
Steps:
- Line a 9×9 inch (23×23 cm) baking pan with lightly greased parchment paper. Make sure to leave a slight overhang.
- Cut the butter into small pieces and measure out the vanilla extract and salt. Set aside.
- Combine the heavy cream and espresso powder in a heavy-bottomed pot over medium heat. Stir until mostly combined.
- Add the sugar and corn syrup. Cook, stirring continuously*, until the mixture reaches 240 F (116 C) on a candy thermometer (about 15-20 minutes). The mixture will bubble as the moisture evaporates.
- Remove from heat and stir in the butter, vanilla extract and salt. Continue stirring until the butter has melted and immediately pour the mixture into the prepared baking pan.
- Allow to cool completely (at least 4 hours) and then cut into small pieces. Wrap in cellophane wrappers or wax paper and store in an airtight container for up to two weeks.
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SOFT ESPRESSO CARAMELS - WHISKED AWAY KITCHEN
From whiskedawaykitchen.com
Total Time 50 minutes
Cuisine global
Total Time 50 minutes
Cuisine global
- Allow to cool completely (at least 4 hours) and then cut into small pieces. Wrap in cellophane wrappers or wax paper and store in an airtight container for up to two weeks.
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For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
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- Using the parchment overhang, lift the caramel out of the pan. Peel away the parchment paper and cut the caramel in half lengthwise, then cut each half into twelve 2-inch (5 cm) pieces, for 24 rectangular pieces. Candies can be left as rectangles, or cut again into squares, for a total of 48 pieces. Individually wrap each caramel in wax paper or cellophane, twisting the ends of the paper closed. The wrapped caramels can be stored in an airtight container at room temperature for up to 2 weeks.
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Total Time 1 hours 30 minutes
Calories 465 calories per serving
From purewow.com
Total Time 1 hours 30 minutes
Calories 465 calories per serving
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