Mocha Caramels

1. 1

   Line an 8-inch-square metal baking pan with foil, extending the foil over the sides of the pan.

2. 2

   Thoroughly coat the foil with the canola oil.

3. 3

   In a heavy 3-quart saucepan, combine the cream, honey, chocolate, granulated sugar and brown sugar and bring to a boil over moderate heat.

4. 4

   Using a pastry brush dipped in warm water, brush down the side of the pan a couple of times to prevent crystallization.

5. 5

   Raise the heat to moderately high and place a candy thermometer in the pan.

6. 6

   Continue to cook the syrup, stirring constantly, until the temperature registers 254, about 20 minutes.

7. 7

   Remove the saucepan from the heat and quickly stir in the butter and the espresso mixed with water.

8. 8

   Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.

9. 9

   Use the ends of the foil to lift the caramel from the pan.

10. 10

    Peel the foil off the back of the caramel.

11. 11

    Coat the blade of a chef's knife with oil.

12. 12

    Cut the caramel into 8 equal strips, then cut each strip into 8 pieces.

13. 13

    Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.