A twist on the classic caramel, spiked with Kahlua. Inspired by living in Seattle.
In a heavy saucepan over low heat, combine all the ingredients, stirring until the sugar has completely disolved.
Clip on a candy thermometer, stop stirring, and heat the mixture to 250ºF.
Immediately pour the caramel into a parchment-lined quarter sheet pan (9×13-inch) or a silicone mold coated with nonstick spray. Allow to cool completely in a cool, dry space.
If using a mold, invert the mold onto a piece of parchment paper and gently release the caramels. If using a pan, cut the caramels with a very sharp knife sprayed with nonstick spray. (I actually use a pizza cutter).
Wrap the candies in a piece of wax paper. Store in an airtight container in a cool, dry place for up to a week.
Adapted from Sugar Baby by Gesine Bullock-Prado
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These were very easy to make and turned out pretty tasty, everyone raved about them. That being said, I only rated as a 4 because the Kahula flavor is very faint. Perhaps the Kahula should be added at the end of the cooking time or the amount increased.
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