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January 2015 Recipe

Espresso Sea Salt Caramel

2 cups   Heavy cream
8 oz   Salted dairy butter
1 cup   White sugar
1 cup   Dark brown sugar
2 cups   Corn syrup 42 DE
1 cup   Evaporated milk
5 g   Instant coffee
    Sea salt, for decorating
    Espresso beans, coarsely chopped, for decorating
    Peter's® Cambra bittersweet chocolate

Combine heavy cream, butter, white and brown sugars, corn syrup, evaporated milk and instant coffee in a large pot and heat until all ingredients are melted and incorporated. Bring to a boil and cook to 238° F. Pour into a 12" x 12" parchment lined form and allow to cool to room temperature. Cut into 1 inch squares and enrobe in Peter's® Cambra bittersweet chocolate. Decorate with coffee beans and sea salt.

Yield: 144 caramels

 

 

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