Chocolate...who doesn't love...and Coffee....we could say "the perfect pair"! Stir some up for all the sweeties in your life!
Mocha Caramels (yield approx. 15 dozen bite size pieces– cooking time approx. 1.5 hours)
No one loves a creamy delicious caramel more than me! And when you top it off with a beautiful flaky sea salt – it’s almost too much! This recipe came to me from my son’s friend Elliott, who also has a love for the creamy treat. I sometimes change it up by adding a complimentary flavor profile such as Grand Mariner in place of vanilla or crumbled bacon in place of sea salt.
1 qt. heavy cream
1 lb. butter (unsalted)
1 lb. brown sugar (light or dark)
2 1/3 cup white cane sugar
1 pt. (16 oz.) light corn syrup
1/3 cup cocoa
1 Tbls. instant coffee granules
½ tsp. salt
1-2 tsp. good quality vanilla
flaky sea salt
Line a large rimmed baking sheet (18x13) with pan lining paper (this is a foil lined parchment paper) foil side down. Be sure to wrap it up the sides. You will be pouring the finished caramel mixture into this pan and you want to have it ready.
In a large* heavy cooking pot, mix sugars, cocoa, coffee, corn syrup, butter and half of the cream. Let come to a boil over medium/high heat – stirring constantly. As it just reaches a boil, add the rest of the cream. Place the candy thermometer so that it dips down into the mixture. Continue stirring carefully (you don’t want to cause splashing as the caramel is very hot!). The temperature needs to reach 240*, known as soft ball stage. This will take up to an hour to reach. You can test by placing a spoonful into a cup of water. If you are able to roll it into a soft ball, it is ready to remove from the heat. Add salt and vanilla, stir and remove from heat. Pour immediately into the prepared baking sheet. Let cool. (After it begins to “set” you can place it into the refrigerator so that it hardens enough to cut it. (If you forget it, just remove and let stand at room temp for about 15 min. and it will be ready to cut)** Remove from pan and place on large cutting board to cut into bite size pieces. Sprinkle lightly with the sea salt. Wrap individually in cellophane or wax paper and store in airtight container. More than delicious!
*Use a tall pot, the caramel mixture will “bubble up “ as it boils.
**Once it has cooled and begun to “set” you can wrap it in plastic wrap and store in the refrigerator until you are ready to slice and wrap individually.