Tuesday, November 13, 2007
Espresso Caramels, sweetened with honey
Heidi started it all in September. I made a mental note of the recipe. Then Joe praised them in early November. I printed out the recipe. And when Anne made them last week, I finally took out that glass of honey from the cupboard.
Excellent chewy-soft-coffee-honey-caramels. I sprinkled some extra Maldon sea salt flakes on top, but otherwise it's Heidi's recipe. Thank you, Heidi (and Joe and Anne!)
(Pehmed mee-kohvi karamellid)
250 ml (1 cup) heavy cream (35-40% fat)
250 ml (1 cup) honey
1 Tbsp ground espresso coffee (I used Lavazza)
1 tsp Maldon sea salt, plus extra to sprinkle
Mix cream, coffee and salt in a small heavy-bottomed saucepan. Warm until almost boiling, then add the honey, and bring to a boil.
Lower the heat a little, and boil until you can do a firm ball test (a drop of the caramel in cold water should be a fairly firm ball). Keep an eye on the mixture, as you may need to stir occasionally to 'calm it'.
Use a candy thermometer - it should reach the hard-ball stage*, or 126ºC (260ºF). Be patient - it may take up to an hour!
Remove from the heat and let it cool a little, then pour onto a slightly greased parchment paper. When hardened to required consistency (it's a hard ball mixture, so it'll be hard, yet chewy), cut into small candies and wrap them in parchment paper or special candy wrappers.
* To test for the hard-ball stage, drop a small amount of mixture into very cold water. It should form a hard ball that is hard enough to hold its shape yet is pliable.