Coffee Caramels

1. 1

   Combine sugar, syrup, hot water, instant coffee and 3/4 c. sour cream.

2. 2

   Cook over medium heat; stirring constantly until sugar dissolves.

3. 3

   Continue cooking without stirring until candy thermometer reaches 226u00b0, about 15 minutes.

4. 4

   Add remaining 3/4 c. cream, butter and salt.

5. 5

   Cook to hard ball stage (250u00b0).

6. 6

   Remove from heat; cool slightly and carefully stir in vanilla.

7. 7

   Pour into buttered 8 inch square pan; cool.

8. 8

   When firm; cut, wrap if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.