Cafe Caramels Recipe

How to make it

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• Cut parchment paper into 2" square pieces; about 24, to use to wrap the candies.
• Line a cooking sheet with parchment or coat lightly with safflower or sunflower oil.
• Silicone mats are fine, too.
• Set aside while you cook the ingredients.
• To avoid impacting the flavor of the candies, use a wooden spoon for stirring versus a metal one.
• In a heavy medium saucepan, heat together the cream, espresso powder and salt just until bubbles appear, no longer.
• Stir in the honey, and then bring the mixture to a boil.
• Reduce the heat to a simmer and, stirring constantly, continue cooking until the mixture reaches 260°F. which should be about 20 minutes.
• Always use the candy thermometer to verify the temperature, not the clock.
• Pour the mixture into a heat-resistant bowl, allow to cool then refrigerate about 10 minutes to thicken further.
• To make into individual candies, first stir the mixture, then using the wooden spoon, then drop one tablespoon of the mixture at a time on the baking sheet.
• Allow to cool completely, then shape each into balls or flatten and cut into squares, or roll into a long tubular shape and cut in 1 1/2 increments.
• Wrap each in the pre-cut parchment paper by placing the candy square in the middle of the paper, fold over the sides, and then twist each end.
• Set aside in a cool place to completely set or refrigerate.
• To present as gifts, place 6 pieces in a large square of colored cellophane, fold into a reticule then tie with a ribbon.
• YIELD: 24 caramels; recipe easily doubles or triples.