Orange Espresso Caramel Candies
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.
- Total Time:
- Yield: Makes approximately 120
Source: Martha Stewart Living, December 2012
- Vegetable oil, for baking sheet
- 2 cups heavy cream
- 2 cups sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1 1/4 cups light corn syrup
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup instant espresso powder
- 1/2 cup finely chopped candied orange peel
Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
Immediately remove caramel from heat, and stir in salt, vanilla, espresso power, and orange peel. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.