Cappuccino Caramels Royale
1 cup butter
2 (1 ounce) squares unsweetened chocolate, cut up
2 1/4 cups packed brown sugar
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup light corn syrup
1 tablespoon instant coffee crystals
1 cup chopped pecans or walnuts (optional)
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DIRECTIONS:
Line 8-inch square baking pan with wax paper, extending wax paper over edges of pan. Butter wax paper; set aside. In heavy 3-quart saucepan, melt 1 cup butter and chocolate. Stir in brown sugar, EAGLE BRAND®, corn syrup and coffee crystals. Clip candy thermometer to side of pan. Cook over medium heat, stirring constantly, until thermometer registers 248 degrees F (firm-ball stage*). Mixture should boil at moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes. Remove from heat. Remove thermometer. Immediately stir in nuts (optional). Quickly pour into prepared pan, spreading evenly. Cool. When candy is firm, use wax paper to lift candy out of pan. Use buttered knife to cut into squares. Wrap each square in plastic wrap or place in candy cups if desired.
*Note: To test for firm-ball stage, spoon a few drops of the hot caramel mixture into a cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove ball from water. If it is firm enough to hold its shape but quickly flattens at room temperature, it has reached firm-ball stage. If the mixture hasn't reached the correct stage, continue cooking and retesting, using fresh water and a clean spoon each time.
