INGREDIENTS

INSTRUCTIONS

DIFFICULTY: ** PREPARATION: 2 hours plus cooling and setting times and
wrapping. Let the caramel set at room temperature overnight before cutting.
Recipe From: Chocolatier Magazine SPECIAL EQUIPMENT: High-sided, heavy
3/2-quart saucepan; candy thermometer, straight-sided, 8-inch square baking
pan; heavy-duty aluminum foil; 1 roll clear cellophane (available at art
supply stores), for wrapping caramels.
Cook the caramel:
1.Line a straight-sided, 8-inch square baking pan with heavy-duty aluminum
foil so that the foil extends 1 inch beyond two opposite sides of the pan.
Fold the overhang down along the outside of the pan. Oil the bottom and
sides of the foil-lined pan.
2.In a small cup, stir together the vanilla and coffee until dissolved.
3.In a medium bowl, using your fingers, combine the sugars and salt, making
sure that any lumps of brown sugar are thoroughly broken up and blended
into the sugar mixture.
4.Rub the bottom and side of a high-sided, heavy 3 1/2-quart saucepan with
a chunk of chilled butter. Add the remaining butter along with the cream,
corn syrup and the sugar mixture to the saucepan.
5.Stirring constantly with a wooden spoon, cook the mixture over medium
heat for 5 to 8 minutes (without letting the mixture boil), until the sugar
crystals are completely dissolved. Dip a clean pastry brush in a cup of
warm water and wash down the side of the pan to remove any sugar crystals
clinging to the side of the pan.
6.Raise the heat to medium-high and bring the mixture to a boil. Add the
pinch of baking soda and stir with a clean wooden spoon. The baking soda
will cause the mixture to foam a bit, but it will subside quickly.
7.Insert a candy thermometer into the boiling candy mixture but do not let
the base touch the bottom of the pan. (If using a thermometer that is
mounted on a metal frame, do not worry about the base of the frame touching
the bottom of the pan.) Cook the caramel mixture for 35 to 45 minutes,
without stirring, or until the thermometer registers 248 degrees F (firm
ball stage). IMPORTANT: during the cooking process, rinse the thermometer 2
to 3 times under HOT water to remove any sugar crystals that may have
started to form above the boil line on the thermometer. This is especially
crucial when using a thermometer that is mounted on a metal frame. Return
the clean thermometer to the boiling caramel mixture.
8.Take the pan off the heat and remove the thermometer. Add the
vanilla/coffee mixture and the walnuts to the hot caramel. Stir very gently
with a clean wooden spoon just until the mixture is combined. Immediately
scrape the caramel into the prepared pan. Do not scrape out the caramel
from the bottom of the hot pan. (For Vanilla Caramels, see note below.)
9.Tap the pan on a work surface 2 to 3 times to level the caramel. Set the
pan on a wire rack and cool completely. Cover the surface of the caramel
with plastic wrap and leave at room temperature overnight.
Cut and wrap the caramels:
1.Using two ends of the foil as handles, lift the caramel out of the pan.
Set the caramel onto a clean cutting surface. Remove the plastic wrap and
the aluminum foil. Using a long, thin-bladed knife, trim 1/8 inch off the
four edges of the caramel block. Score the top of the caramel block into
seven 1-inch wide strips. Cut the caramel into strips. Cut each strip into
seven 1-inch squares.
2.To wrap the caramels, cut from the roll of cellophane forty-nine
individual 4 1/2-by 4 3/4-inch rectangles. Place a caramel square in the
center and tightly fold the two opposite long ends over the top of the
caramel so that they overlap. Twist the short ends of the cellophane to
seal in the caramel. Store the wrapped caramels in an airtight container at
room temperature for up to 2 weeks. If desired, fill cellophane bags with
the wrapped caramels and tie with ribbon.
Variation: Vanilla Caramels
Follow the instructions for the coffee walnut caramels, leaving out the
instant coffee and walnuts. Gently stir in the vanilla in Step 8 of the
continued in part 2

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