Dairy coffee candies

OK, OK… coffee lovers of the world unite – I will join too.

So you want a dairy coffee candy to really feel your morning coffee – the milk or cream and coffee version? Sure, why not?

It took quite a few tests and experimentation but here it is:

Dairy 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.

5 grams of powdered milk 3% fat

5 grams of rich butter

Note: Just like with the non-dairy coffee candies, the quantity of your coffee 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: 30minutes

Complexity Level: Hard!

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 add the next ingredient, which is the powdered milk. Again, mix well and only once the powdered milk has dissolved completely add the butter. As before, mix thoroughly till the butter dissolves completely and then quickly 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.

Have a sweet day,

Saar