Espresso Caramels

My friend just asked if it's too early for christmas candy. No, of course not! Or.. is it? Oh, who cares? Life is too short.

These divine espresso caramels come from Heidi at 101 cookbooks, and I love that it's such a simple recipe. Just four ingredients! Now, that's my kind of candy. These caramels are slightly smokey, and surprisingly, I find them almost chocolatey. It must be the color fooling me, because obviously there's no chocolate in them. It wouldn't be bad to dip them in dark chocolate though - that's definitely a good idea for christmas candy!

Espresso Caramels

250 ml (1 cup) heavy cream (35-40% fat)
250 ml (1 cup) honey
1 tbsp ground espresso coffee
1 tsp sea salt

Mix cream, coffee and salt in a small, heavy saucepan. Warm until almost boiling, then add the honey, and bring to a boil. Lower the heat a little, and boil until you can do a firm ball test (a drop of the caramel in cold water should be a fairly firm ball). Use a thermometer - it should reach about 130°C.



Pour into a small oiled or lined pan, and leave to cool before cutting into smaller pieces. Wrap in greaseproof paper.

Recipe in Swedish:
Espressokola