Coffee Candies!

I have to admit – I’m a tea person.
But with kids and work and all the fun modern life provides – even I need some coffee once in a while… And I don’t always have the time to make my own coffee. So, when do you need coffee candies? For me it’s when I (or you) don’t have time to make yourself a cup of coffee… and desperately need one. These candies are easy and simple to make and a lot of fun to give to friends and family. I keep a batch in my workplace at all times, and so does my wife.

Also, this type of candy does not contain any dairy products and is very easy to make so if you are lactose intolerant – that’s the right coffee candy for you! So how does it taste? No artificial sweeteners here – so it’s not too sweet, not bitter – just like a regular cup of coffee… and you can put a jar in your backpack, office and anywhere you go!

Here is the video to the candy being made on my youtube channel:

Coffee Candies Recipe

Utensils required:

1/2 liter pot, stainless recommended

A long handle mixing spoon (use wood or stainless – not plastic!)

Candy thermometer or laser thermometer (don’t have any? – read this and do without!)

Digital or mechanical weight  0.1-0.01gram accuracy (not crucial but very useful)

A measuring cups and spoons set  is very useful (but not a must!)

Parchment paper  – 1/4 sheet will do

Powdered sugar (if you blend sugar yourself add 2% cornstarch)

Candy cutting bar – any cheap aluminum or stainless bar will do (or the back of a thick knife, but be careful!).

Ingredients:

1/3’rd cups of sugar

1/9’th cups of corn syrup (~two table spoons)

1/9’th cups of water

2.5-7 grams of freeze dried granulated coffee – or a heaping teaspoon.

The quantity will vary greatly depending on the coffee brand you choose, how strong it is and other factors. For example: Tasters choice needs about 3grams per candy batch while for Jacobes coffee 2 grams will do. Weaker brands will need up to 7grams of coffee grains… but this you can find only by trial and error.

Cooking time: 20minutes

Complexity Level: Simple!

Protocol:

Mix the sugar, corn syrup and water in a small pot (0.5 liter size will do perfectly). Use a small burner or heating element so only the bottom of the pot is being heated. Allow the candy mix to reach 150°C or 300°F (hard crack stage, as it’s called). Once it reaches the correct temperature, turn off the heat and add the coffee.

Mix well but be sure not to hurry and allow the candy to foam up and release the water in the coffee grains (about 2%). Once the coffee has been incorporated into the candy – pour the hot candy onto some parchment paper or oiled marble surface. Cut the candy into squares using the back of a knife or a thin metal bar and allow to cool. Break the candy pieces and store in an air tight container (like a jam jar – but for long term store in the fridge). That’s it! Enjoy!

Note For Beginners: Before you start please watch my 101 series including the hazard video. Hot candy burns badly. So please be careful, work slowly and if a spill occurs quickly run cold tap water on it. Work slowly, be careful and enjoy the process and the result.

Yours sweetly,

Saar