Recipe: Café Caramels

Be sure to use espresso stamped with the Rainforest Alliance Certified™ seal of approval—your assurance that goods were grown in a way that protects the environment and supports farming communities across the globe.

caramel
Photo credit: iStock

Ingredients:

Directions:

  1. Cut parchment paper into 24 two-inch square pieces.
  2. Line a cookie sheet with these pieces.
  3. In a heavy medium-sized saucepan, heat cream, espresso powder and salt until bubbles appear (and not any longer).
  4. Stir in honey and bring mixture to boil.
  5. Reduce heat to a simmer and stir constantly until candy reaches 260 degrees Fahrenheit (Verify temperature with a candy thermometer).
  6. Pour mixture into a heat resistant bowl and let cool. Once cool, refrigerate for about 10 minutes to thicken.
  7. Remove mixture from refrigerator, stir and (using a wooden spoon) drop one tablespoon of the mixture at a time on parchment paper.
  8. Allow to cool, then shape into balls or cut into squares.
  9. Wrap candies in wax paper. Do so by placing candy piece in the middle of the paper, folding over sides and twisting each end.

Source: Group Recipes

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