Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Have ready a candy thermometer, wooden spoon, pastry brush and cup of hot water for brushing sugar crystals from the sides of the pan. | 2. Butter generously an 8 or 9 inch metal baking pan and set aside. Do not use glass; the piping hot candy may break it. | 3. Combine the heavy cream and espresso powder in a heavy 3-quart saucepan. Place the pan on medium-low heat and heat the mixture, stirring, until the coffee dissolves. Add both sugars, the corn syrup, butter and condensed milk. | 4. Raise the heat to medium-high and cook the mixture, stirring, until the sugar is dissolved and the butter is melted, about 5 minutes. | 5. Bring the syrup to a boil, cover the pan and cook the syrup for 3 minutes. Remove the lid. Dip the brush in water and brush the sides of the pan. Attach the thermometer inside the pan. | 6. Cook the syrup, without stirring, swirling the pan by the handle to cook evenly, until the candy reaches 240 to 245 degrees, frequently brushing the sides of the pan with the damp brush. This should take 13 to 14 minutes. | 7. Remove the thermometer. Add the vanilla extract and swirl the pan to combine with the syrup. | 8. Immediately pour the candy into the baking pan. Smooth evenly with the wooden spoon on a metal spatula. Set the pan on a wire rack to cool for 25 to 30 minutes. | 9. Using a sharp knife, mark the top of the cooled candy into 1-inch squares for easier cutting. The candy will still be warm. | 10. If candy is still not firm, let cool for a few more minutes. Then turn the candy out onto a chopping board, top side up. Using a large, sharp, buttered knife, carefully cut into 1-inch pieces, using marking on top as guide. | 11. Spread the candy pieces on a sheet of buttered foil or wax paper and cool completely on wire racks. | 12. For storing, wrap each piece in a square of wax paper or candy wrappers, or place between layers of wax paper in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
espresso powder	2 -3	tablespoons		-	-	-	-
brown sugar	1	cup		836.0	215.798	0.264	0.0
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
corn syrup	1/2	cup		482.515	130.92700000000002	0.0	0.341
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
milk	1/2	cup	sweetened condensed	276.0	6.648	2.748	28.608
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.