Coffee Caramels With Dark Chocolate Recipes

HOMEMADE CARAMELS WITH DARK CHOCOLATE AND SEA SALT

Steps:

• Butter an 8-inch square baking pan.
• Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.
• Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
• Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.
• Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.

COFFEEHOUSE CARAMEL-DARK CHOCOLATE-LATTE COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight container; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

DEEP DARK CHOCOLATE CARAMELS

Steps:

• Spray an 11 3/4-by-16 1/4-inch baking pan with vegetable-oil spray. Set aside in a spot where it will not be moved. In a heavy 4-quart saucepan, combine 2 cups cream, corn syrup, sugar, and salt. Clip on candy thermometer. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
• Cook, stirring constantly, until temperature reaches 220 degrees, 6 to 8 minutes; watch so mixture doesn't boil over. Continue stirring, and add chocolate and butter; keep mixture boiling, and slowly add remaining 2 cups cream. Cook, still stirring, until temperature reaches 240 degrees (soft-ball stage), about 60 minutes, keeping mixture at a low boil.
• Without scraping pot, pour mixture into prepared pan. Let stand uncovered at room temperature for 24 hours without moving.
• To cut, spray a cutting board with vegetable-oil spray. Unmold caramel onto sprayed surface. Using a large knife, cut into 1-by-1 1/4-inch pieces or other shapes. Wrap each piece in cellophane or waxed paper.

CARAMEL CHOCOLATE COFFEE

Steps:

• Stir together.
• Serve hot.

DARK CHOCOLATE CARAMEL SPICE

Steps:

• Combine Carnation® Breakfast Essentials™ Drink and cinnamon in large mug. Stir in milk, caramel syrup and vanilla extract.

COFFEE CARAMELS

Steps:

• Have ready a candy thermometer, wooden spoon, pastry brush and cup of hot water for brushing sugar crystals from the sides of the pan.
• Butter generously an 8 or 9 inch metal baking pan and set aside. Do not use glass; the piping hot candy may break it.
• Combine the heavy cream and espresso powder in a heavy 3-quart saucepan. Place the pan on medium-low heat and heat the mixture, stirring, until the coffee dissolves. Add both sugars, the corn syrup, butter and condensed milk.
• Raise the heat to medium-high and cook the mixture, stirring, until the sugar is dissolved and the butter is melted, about 5 minutes.
• Bring the syrup to a boil, cover the pan and cook the syrup for 3 minutes. Remove the lid. Dip the brush in water and brush the sides of the pan. Attach the thermometer inside the pan.
• Cook the syrup, without stirring, swirling the pan by the handle to cook evenly, until the candy reaches 240 to 245 degrees, frequently brushing the sides of the pan with the damp brush. This should take 13 to 14 minutes.
• Remove the thermometer. Add the vanilla extract and swirl the pan to combine with the syrup.
• Immediately pour the candy into the baking pan. Smooth evenly with the wooden spoon on a metal spatula. Set the pan on a wire rack to cool for 25 to 30 minutes.
• Using a sharp knife, mark the top of the cooled candy into 1-inch squares for easier cutting. The candy will still be warm.
• If candy is still not firm, let cool for a few more minutes. Then turn the candy out onto a chopping board, top side up. Using a large, sharp, buttered knife, carefully cut into 1-inch pieces, using marking on top as guide.
• Spread the candy pieces on a sheet of buttered foil or wax paper and cool completely on wire racks.
• For storing, wrap each piece in a square of wax paper or candy wrappers, or place between layers of wax paper in an airtight container.