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Coffee Drops

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Coffee Drops

Cuisine:World

Course:Dessert

15m prep 20m cook 1h 0m ready

About 1 ¼ pounds; 80 pieces When buying glycerin, make sure the bottle does not say “for external use only”; you want edible glycerin, which can be found online and at many natural foods stores.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • ¼ cup instant coffee powder
  • 3 tablespoons water
  • 1 tablespoon cider vinegar
  • ½ teaspoon edible glycerin
  • 1
    • 2 cups granulated white sugar
    • ⅔ cup dark corn syrup
    • ¼ cup water
    • ¼ cup heavy cream
    Sub-recipe steps
    1. Combine in a large heavy saucepan: 2 cups granulated white sugar; ⅔ cup dark corn syrup; ¼ cup water; ¼ cup heavy cream
    2. Stir over medium heat until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to medium-high and stir constantly until the mixture comes to a boil. Cook, swirling the pan as needed to prevent hot spots, to 300°F, the hard-crack stage. Pour the candy onto the prepared pan. Do not scrape the bottom of the saucepan. Let cool for 3 to 4 minutes.
    3. Score the candy into 1-inch pieces with a buttered knife. Let cool completely.
    4. Break the butterscotch into pieces along the scored lines. Wrap each piece in cellophane, or store between layers of wax or parchment paper in an airtight container at room temperature for up to 1 month.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • ¼ cup instant coffee powder
  • 3 tablespoons water
  • 1 tablespoon cider vinegar
  • ½ teaspoon edible glycerin
  • 1 Butterscotch

Let's Cook

  1. Step 1.

    Arrange individual ¾-inch foil candy cups on a baking sheet or simply line it with a silicone liner or lightly buttered foil or parchment paper. Combine in a small bowl and set aside: ¼ cup instant coffee powder; 3 tablespoons water; 1 tablespoon cider vinegar; ½ teaspoon edible glycerin

  2. Step 2.

    Prepare: Butterscotch

  3. Step 3.

    As soon as you remove the pan from the heat, sprinkle the coffee mixture over the surface of the syrup and stir in gently but thoroughly. Drop the syrup from the edge of the spoon into ¾-inch-wide patties onto the baking sheet, or drop into the foil cups.

  4. Step 4.

    When cool, wrap the candies individually in cellophane. Store in an airtight container at room temperature for up to 1 month.

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