Coffee Caramels

Instructions

• 1

  Butter pan in which candy will harden. Dissolve coffee in water.
• 2

  Put sugar & syrup in saucepan & heat rapidly to 245º F on candy thermometer, stirring occasionally.
• 3

  Slowly stir in 1/2-c. butter. coffee, & milk so that mixture never stops boiling.
• 4

  Stirring constantly, cook over medium heat to 242º F on candy thermometer. (Continuing to heat to 245º will produce a very firm caramel; anything less than the recommended temperature will make a very soft candy that won't hold it's shape.)
• 5

  Remove form heat & stir in vanilla.
• 6

  Let caramel stand till it stops bubbling; then pour into prepared pan.
• 7

  Cool at room temperature; then put in refrigerator till caramel hardens.
• 8

  Invert pan on board/counter & apply cloth which had been wrung out in hot water to bottom & sides of pan.
• 9

  This will loosen caramel. If it does not come out of pan, lift edge with table knife or spatula & turn onto cutting board.
• 10

  Cut caramel into pieces, using a sawing motion, with a heavy, sharp knife.