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Hazelnut Coffee Caramels




Source of Recipe


Betty Crocker Holiday






List of Ingredients



• 1/2 cup chopped hazelnuts
  
• 3/4 cup butter or margarine
  
• 2 cups packed brown sugar
  
• 1 cup corn syrup
  
• 2 tablespoon instant espresso coffee (dry)
  
• 1 tablespoon hazelnut syrup (coffee flavoring)
  
• 1 can (14 ounces) sweetened condensed milk
  
• Chocolate-covered coffee beans, if desired
  






Instructions



1. Line square pan, 8x8x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Butter foil that lines bottom and sides of pan. Sprinkle hazelnuts in pan.
   
2. Heat butter, brown sugar, corn syrup, coffee, hazelnut syrup and milk to boiling in heavy 3-quart saucepan. Cook over medium heat, stirring frequently, to 245 on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball. Pour into pan; cool.
   
3. Remove mixture from pan, using foil edges to lift. Cut into 8 rows by 6 rows, separating caramels as they are cut. Garnish with coffee beans. Wrap pieces individually in plastic wrap or waxed paper.
   






Final Comments


4 dozen candies.