All things coffee.... even caramels!
1 c sugar
1 c corn syrup
1 c evaporated milk
1/4 c double strength coffee or espresso
4 oz. butter, cut in pieces
1/2 t vanilla extract
Cook the sugar and corn syrup in a saucepan to firm ball stage. For those of who use thermometers, that would be 246 degrees - stirring often. Combine the evaporated milk with the coffee and add it very slowly to the sugar mixture along with the butter. Add it slowly so it continues to boil. Keep stirring until the mixture is back to firm ball stage again. (246 degrees). Remove from heat, stir in vanilla and pour into a buttered pan. Let cool completely, turn out and slice.