Mocha Caramels

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  • Makes: 81 servings
  • Makes: 81 pieces or 2-1/4 pounds
  • Prep: 10 mins
  • Cook: 51 mins

Mocha Caramels

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Directions

  1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
  2. In a heavy 3-quart saucepan melt the 1/2 cup butter and unsweetened chocolate over low heat. Add granulated sugar, brown sugar, cream, corn syrup, and coffee crystals; mix well. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
  3. Cook over medium heat, stirring frequently, until thermometer registers 248 degree F, firm-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm-ball stage should take 45 to 55 minutes.
  4. Remove saucepan from heat; remove candy thermometer from saucepan. Quickly pour the caramel mixture into the prepared pan. When caramel is firm, use the foil to lift it out of the pan. Use a buttered knife to cut the candy into 1-inch squares. Wrap each piece in clear plastic wrap. Makes 81 pieces or about 2-1/4 pounds.

From the Test Kitchen

Up to 1 week ahead prepare caramels. Store in a cool dry place in a tightly covered container.

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Nutrition Facts (Mocha Caramels)

  • Per serving:
  • 58 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 4 mg chol. ,
  • 19 mg sodium ,
  • 11 g carb.
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