Coffee-Crunch Candy

[ruthcooks]

Coffee-Crunch Candy

This is the candy used to make Blum's Coffee-Crunch Cake.

• 1-1/2 c sugar
  
• 1/4 c strong coffee
  
• 1/4 c light corn syrup
  
• 1 T baking soda
  

Combine sugar, coffee and corn syrup in 4 to 5 quart saucepan. Slowly bring mixture to boil and cook until it reaches 290 degrees on candy thermometer or reaches hard-crack stage (when small amount dropped in cold water breaks with brittle snap).

Press baking soda through sieve to remove lumps. Remove syrup from heat. Immediately add baking soda and stir vigorously with a wire whisk just until mixture thickens and pulls away from sides of pan. (Mixture foams rapidly when soda is added. Do not destroy foam by beating excessively.)

Immediately pour foamy mass into greased jelly roll pan (do not spread or stir). Let stand without moving, until cool.

Break into about 4 large pieces and store in an airtight container.

Keywords: Candy

( RG1529 )