Cappuccino Caramels December 4, 2007

Cappuccino Caramels Recipe

1 c. butter or margarine

2-1/4 c. (16 oz.pkg.) brown sugar

1 (14 oz.) can sweetened condensed milk

1 c. lt. corn syrup

3 T. instant coffee crystals

1 c. chopped walnuts

1 tsp. vanilla

1/2 to 1 tsp. finely shredded orange peel

Line baking pan with foil, extending foil over edges. Grease the foil

with butter and set aside. Melt margarine or butter over low heat.

Stir in brown sugar, condensed milk, corn syrup and coffee crystals.

Cook over medium heat, stirring constantly, until candy reaches firm-

ball stage (248°). Remove saucepan from heat and remove candy

thermometer. Immediately stir in walnuts, vanilla and orange peel.

Pour into prepared baking pan, smoothing the surface; cool. Use foil

to remove from pan. Cut into squares using buttered knife.