Cappuccino Caramels
Cappuccino Caramels
Indulge in these sweet and chewy caramels infused with a rich coffee flavor, perfect for gifting or enjoying yourself.
Equipment
- Candy thermometer
- 8-inch (20 cm) square baking pan
- Parchment paper
- sharp knife
- Waxed paper for wrapping
Ingrediënten
- 1 cup 224 g nondairy butter
- 2 cups 400 g granulated sugar
- 2 cups 470 ml soy or other nondairy milk
- 1 cup 235 ml light corn syrup
- 3 tablespoons 21 g instant espresso powder
- 1 tablespoon 15 ml pure vanilla extract
Instructies
- Prepare the Pan: Line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal.
- Combine Ingredients: In a large pot, combine the nondairy butter, granulated sugar, soy milk, light corn syrup, and instant espresso powder.
- Stir to mix.
- Cook the Mixture: Place the pot over medium heat and bring the mixture to a boil, stirring constantly to prevent burning.
- Monitor Temperature: Attach a candy thermometer to the side of the pot, ensuring it doesn’t touch the bottom.
- Continue to cook, stirring occasionally, until the mixture reaches 245°F (118°C).
- Add Vanilla: Remove the pot from heat and stir in the pure vanilla extract.
- Pour into Pan: Carefully pour the hot caramel mixture into the prepared baking pan, spreading it evenly.
- Cool and Set: Allow the caramel to cool completely at room temperature, then refrigerate for about 1 hour to harden.
- Cut into Pieces: Once set, use a sharp knife to cut the caramel into 1-inch (2.
- 5-cm) squares.
- Wrap and Store: Wrap each piece individually in waxed paper and store in an airtight container at room temperature.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy these caramels with a hot cup of coffee or tea for a delightful treat.
Wine Advice:
Pair with a rich dessert wine like a Tawny Port to complement the caramel and coffee flavors.
Nutritional Information
Calories: 80 kcal | Carbohydrates: 12 g | Protein: 0.5 g | Fat: 3 g | Fiber: 0 g | Sugar: 10 g | Salt: 0.05 g
