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26 Ratings
5 star values:
9
4 star values:
13
3 star values:
3
2 star values:
1
1 star values:
0
Back to Orange Espresso Caramel Candies
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Orange Espresso Caramel Candies
Recipe Summary
prep: 25 mins
total: 8 hrs 30 mins
Yield: Makes approximately 120
Ingredients
Ingredient Checklist
Vegetable oil, for baking sheet
2 cups heavy cream
2 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1/4 cup instant espresso powder
1/2 cup finely chopped candied orange peel
Gallery
Orange Espresso Caramel Candies
Recipe Summary
prep: 25 mins
total: 8 hrs 30 mins
Yield: Makes approximately 120
Gallery
Orange Espresso Caramel Candies
Orange Espresso Caramel Candies
Orange Espresso Caramel Candies
Recipe Summary
prep: 25 mins
total: 8 hrs 30 mins
Yield: Makes approximately 120
Recipe Summary
prep: 25 mins
total: 8 hrs 30 mins
Yield: Makes approximately 120
prep: 25 mins
total: 8 hrs 30 mins
prep:
25 mins
total:
8 hrs 30 mins
Yield: Makes approximately 120
Makes approximately 120
Ingredients
Ingredients
- Vegetable oil, for baking sheet
- 2 cups heavy cream
- 2 cups sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1 1/4 cups light corn syrup
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup instant espresso powder
- 1/2 cup finely chopped candied orange peel
Directions
Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
Immediately remove caramel from heat, and stir in salt, vanilla, espresso power, and orange peel. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
Reviews
Add Rating & Review
26 Ratings
5 star values:
9
4 star values:
13
3 star values:
3
2 star values:
1
1 star values:
0
Reviews
Add Rating & Review
26 Ratings
5 star values:
9
4 star values:
13
3 star values:
3
2 star values:
1
1 star values:
0
Add Rating & Review
26 Ratings
5 star values:
9
4 star values:
13
3 star values:
3
2 star values:
1
1 star values:
0
26 Ratings
5 star values:
9
4 star values:
13
3 star values:
3
2 star values:
1
1 star values:
0
26 Ratings
5 star values:
9
4 star values:
13
3 star values:
3
2 star values:
1
1 star values:
0
- 5 star values:
- 9
- 4 star values:
- 13
- 3 star values:
- 3
- 2 star values:
- 1
- 1 star values:
- 0
All Reviews for Orange Espresso Caramel Candies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Orange Espresso Caramel Candies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
