Coffee Caramels

Read the recipe after the jump!

• 1/2 c. unsalted butter
• 1 oz. squares unsweetened chocolate or unsweetened pre-melted chocolate
• 1 c. brown sugar
• 7 oz. Sweetened Condensed Milk
• 1/2 c. corn syrup
• 1 tbsp. coffee extract

In heavy saucepan, melt the butter and chocolate. Stir in brown sugar, condensed milk, corn syrup and coffee extract.

Clip candy thermometer to side of pan and have a 8” quiche pan (with removable bottom) set aside, so the mixture can be poured in when it’s ready. Cook over medium heat, stirring constantly, until thermometer reaches 248º. When the mixture boils at a steady rate over entire surface, remove from heat. Remove thermometer and quickly pour the mix into the quiche pan. Spreading the mixture evenly with spoon and let it cool. When candy is firm, lift candy out of pan. Use buttered knife to cut into squares. [I like to roll the candy and dip it in powdered sugar. Another great option is to dip it in chocolate and turn it into truffles — it makes a great gift.]