Espresso adds extra depth to the rich flavor of these candies.

　　

Ingredients

64 pieces

　　2 tablespoons unflavored vegetable oil, such as safflower oil

　　1 1/2 cups heavy whipping cream

　　2 cups sugar

　　1/3 cup honey

　　1/2 cup light corn syrup

　　2 tablespoons unsalted butter, softened

　　1 tablespoon instant espresso powder dissolved in 1 tablespoon water

　　

Step 1

Line an 8-inch-square baking pan with aluminum foil that extends over the sides. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil. Set aside.

　　

Step 2

In a 3-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil. Add the sugar, honey, and corn syrup, stir to blend, and return the mixture to a boil. Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.

　　

Step 3

Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 257°F on the thermometer (10 to 15 minutes), stirring occasionally with a wooden spoon or heatproof spatula.

　　

Step 4

Remove the pan from the heat, stir in the butter and dissolved espresso, then pour the mixture into the prepared pan. Let the caramel cool completely at room temperature (2 to 3 hours).

　　

Step 5

With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef’s knife. Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel. Cut the caramel evenly into 1-inch squares. In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.

　　Truffles, Candies, and Confections