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Hazelnut-Coffee Caramels

Homemade caramels boast a new flavor twist with coffee and hazelnuts.

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 (3) 0 Reviews
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  • Prep Time 25 min
  • Total Time 2 hr 25 min
  • Servings 48

Ingredients

1/2
cup chopped hazelnuts (filberts)
3/4
cup butter or margarine
2
cups packed brown sugar
1
cup corn syrup
2
tablespoons instant espresso coffee (dry)
1
tablespoon hazelnut syrup (coffee flavoring)
1
can (14 oz) sweetened condensed milk (not evaporated)
Chocolate-covered coffee beans, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Line 8-inch square pan with 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 In heavy 3-quart saucepan, heat butter, brown sugar, corn syrup, dry coffee, hazelnut syrup and milk to boiling. Cook over medium heat, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Pour into pan. Cool completely, about 2 hours.
  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Candy
Calories
120
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
40mg
40%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
16g
16%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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