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Cappuccino Caramels Recipe
|Margarine/Butter||1 Cup (16 tbs)|
|Firmly packed brown sugar||2 1⁄4 Cup (36 tbs)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Light corn syrup||1 Cup (16 tbs)|
|Instant coffee crystals||3 Tablespoon|
|Finely grated orange peel||1 Teaspoon|
|Chopped walnuts/Pecans||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 6623 Calories from Fat 2519
% Daily Value*
Total Fat 283 g435.6%
Saturated Fat 58.5 g292.7%
Trans Fat 0 g
Cholesterol 134.9 mg
Sodium 935.9 mg39%
Total Carbohydrates 1010 g336.8%
Dietary Fiber 12.2 g48.7%
Sugars 801.3 g
Protein 57 g114.9%
Vitamin A 176.8% Vitamin C 28.9%
Calcium 175% Iron 57.1%
*Based on a 2000 Calorie diet
In a heavy 3 quart saucepan melt margarine over low heat.
Stir in brown sugar, sweetened condensed milk, corn syrup, coffee crystals, and orange peel.
Carefully clip candy thermometer to the side of the saucepan.
Cook over medium heat, stirring frequently, until thermometer registers 248° (firm-ball stage).
Mixture should boil at a moderate, steady rate over the entire surface.
Reaching firm-ball stage should take 15 to 20 minutes.
Remove saucepan from heat; remove candy thermometer from saucepan.
Immediately stir in nuts and vanilla.
Quickly pour the caramel mixture into pan.
When caramel is firm, use foil to lift it out of pan.
Use a buttered knife to cut candy into 3/4-1-inch squares.
Wrap each piece in clear plastic wrap.