Cappuccino Caramels Royale

Each butter, chewy bite of these caramels is accented with the warm flavor of coffee





Ingredients

64 1" pieces (approx 3lb)
WEIGHTS MEASURES INGEDIENTS
1 cup Butter
2 1/4 cups Packed brown sugar
1 can Eagle Brand® Sweetened Condensed Milk
1 cup Light corn syrup
1 tbsp Instant coffee crystals
1 cup Chopped pecans or walnuts (optional)

144 1" pieces (approx 6 lbs)
WEIGHTS MEASURES INGEDIENTS
2 cups Butter
4 1/2 cups Packed brown sugar
2 cans Eagle Brand® Sweetened Condensed Milk
2 cups Light corn syrup
2 tbsp Instant coffee crystals
2 cups Chopped pecans or walnuts (optional)

Instructions
Line an 8-inch square baking pan with parchment paper, extending paper over edges of pan.
In heavy 3-quart saucepan, melt 1 cup butter. Stir in brown sugar, Eagle Brand, corn syrup and coffee crystals. Clip candy thermometer to side of pan. Cook over medium heat, stirring constantly, until thermometer registers 248 degrees F (120C)(firm-ball stage*). Mixture should boil at moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes.
Remove from heat. Remove thermometer. Immediately stir in nuts if desired. Quickly pour into prepared pan, spreading evenly with spoon. Cool.
Cut into 1" squares.


Notes
To test for firm-ball stage, spoon a few drops of the hot caramel mixture into a cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove the ball from the water. If it is firm enough to hold its shape but quickly flattens at room temperature, it has reached firm-ball stage. If the mixture hasn't reached the correct stage, contuinue cooking and retesting, using fresh water and a clean spoon each time

Serve these delicious treats with your favorite cup of coffee.