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Author:
Franco Salzillo
Do you remember those chewy, caramelly one-bite-sized brown candies you loved as a kid? Well, there’s a caffeinated version for them. That’s the coffee candy. These lovely, sticky treats are sophisticated but also straightforward and delicious.
Well, there’s good news. You can make a whole batch of coffee candy at home, and they’re pretty easy to make! Here’s a fun coffee candy recipe to help you put together this classic confection.
There’s no doubt you’ll have fun making these! Shall we get started? Here’s all you need to know about making coffee candy.
To make a large batch of coffee candy, you’ll need a few staple ingredients and a few others that you’ll have to get specifically for this project.
For starters, you’ll need sugar and brown sugar. The combination is what gives the candy its sweet flavor but also its caramel consistency. You’ll also need condensed milk (the sweet kind) and butter.
For the flavor, use instant coffee. It has all the taste of coffee without all that extra moisture. The final ingredient is corn syrup, and you need it to get the candy’s consistency precisely right. Corn syrup is actually the secret behind all these chewy candies.
In a nutshell, to make these candies, you just combine all the ingredients in a saucepan; it’s that easy. What’s not that easy is constantly mixing and keeping the temperature in check.
You’ll need a candy thermometer for this one, but trust me, you’ll be happy you got one. Making candy at home is tons of fun!
We’re making one large coffee candy in a baking pan, and once it cools down, we’re cutting it into cubes. Here’s where you can get creative with the shapes and sizes. Let’s check out the recipe and make ourselves a large batch of delicious coffee candy.
Line a 9×9-inch baking pan with parchment paper and set it aside with some paper sticking out on the sides.
In a saucepan over a medium flame, add the sugar, brown sugar, corn syrup, condensed milk, instant coffee and butter. Stir until combined.
Continue stirring until a candy thermometer reads 250°F.
Remove from heat and pour into the baking pan. Tap to eliminate any bubbles.
Let the caramel cool down to room temperature before unmolding.
Cut the caramel into bite-sized pieces.
