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| 1 Cup | Granulated Sugar |
| 1/2 Cup | Brown Sugar |
| 1/2 Cup | Light Corn Syrup |
| 1 1/2 Cups | Light Cream (half & half) |
| 2 Tbsp. | Instant Coffee |
| 1/4 Cup | Butter |
| 1 Tsp. | Vanilla |
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| 1. |
Line an 8 inch square pan with foil and butter lightly. Set aside. |
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| 2. |
Combine the sugars, corn syrup, light cream, instant coffee, and butter in a large heavy saucepan.
3. Cook, stirring constantly, over LOW heat until the sugars are dissolved. Wash down the sides of the pan frequently with a pastry brush dipped in hot wat |
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| 3. |
Cook, stirring constantly, over LOW heat until the sugars are dissolved. Wash down the sides of the pan frequently with a pastry brush dipped in hot water to remove sugar crystals. Continue cooking over MEDIUM heat until the mixture comes to a boil. |
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| 4. |
Cook over MEDIUM heat, stirring occasionally, to 246 degreesF on a candy thermometer. |
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| 5. |
Remove from heat and stir in the vanilla. Pour into the prepared pan. Score while still warm. |
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| 6. |
When cool cut in squares with a knife. Store in the refrigerator covered with plastic wrap. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Candy
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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