Coffee… THE number one global product.<\/p>\n

I’m a tea person… but I have learned from a good friend to enjoy coffee too. In fact I do like coffee but it has to be a good one. While I don’t have a coffee maker like an espresso machine but I do have a stainless coffee maker.<\/p>\n

This video has been requested by my YT subscriber Marrianne. I promised to try and make a candy out of espresso and add milk to it – and here is the final outcome. I actually really like it! I used Lavasa coffee made for Makinata coffee makers and natural dehydrated milk, 2% fat. I got this milk from a local supplier that specializes in baking products and so can you.<\/p>\n

<\/p>\n

Cappuchino candies protocol:<\/strong><\/span><\/p>\n

Utensils required:<\/em><\/strong><\/p>\n

\n
• 1\/2 liter pot, stainless recommended<\/li>\n
• A long handle mixing spoon (use wood or stainless \u2013 not plastic!)<\/li>\n
• Candy thermometer or laser thermometer (don\u2019t have any? \u2013 read this and do without!)<\/li>\n
• Digital or mechanical weight 1-0.01gram accuracy (not crucial but very useful)<\/li>\n
• A measuring cups and spoons set is very useful (but not a must!)<\/li>\n
• Parchment paper \u2013 1\/4 sheet will do<\/li>\n
• Powdered sugar (if you blend sugar yourself add 2% cornstarch)<\/li>\n
• Candy cutting bar \u2013 any cheap aluminum or stainless bar will do (or the back of a thick knife, but be careful!).<\/li>\n<\/ul>\n

  Ingredients:<\/em><\/strong><\/p>\n

  1\/3\u2019rd cups of sugar<\/p>\n

  1\/9\u2019th cups of corn syrup (~two table spoons)<\/p>\n

  A cup of espresso (non dairy)<\/p>\n

  Note: The quanitity will vary greatly depending on the coffee brand and how strong it is. Just play with it \u2013 add more or less and see when you get that perfect taste.<\/p>\n

  Protocol:<\/em><\/strong><\/p>\n

  Mix the sugar, corn syrup and the espresso or cappuccino 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. It will take quite some time to boil the water away \u2013 so go slow and take your time. Allow the candy mix to reach 150\u00b0C or 300\u00b0F. Once it reaches the correct temperature, turn off the heat pour the hot candy onto some parchment paper or oiled marble surface.
  \nCut 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.<\/p>\n

  Warning<\/strong>: Hot candy is dangerous. Please watch my candy 101 series before you start.<\/p>\n

  https:\/\/www.youtube.com\/watch?v=1n3TJxGOcTo&t=23s&ab_channel=SpiceCandies<\/a><\/p>\n

  TIP<\/strong>: If you don’t have candy-making tools check my website on how to make candies with standard kitchen utensils, which is how I started.<\/p>\n

  http:\/\/www.spicecandies.com\/?page_id=200<\/a><\/p>\n

  Watch this:<\/p>\n

  https:\/\/www.youtube.com\/watch?v=NjCpMm-I7BY&t=7s&ab_channel=SpiceCandies<\/a><\/p>\n

  Yours sweetly,<\/span><\/p>\n

  Saar<\/p>\n","protected":false},"excerpt":{"rendered":"

  Coffee… THE number one global product. I’m a tea person… but I have learned from a good friend to enjoy coffee too. In fact I do like coffee but it has to be a good one. While I don’t have a coffee maker like an espresso machine but I do have a stainless coffee maker. This video has been requested […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"jetpack_post_was_ever_published":false},"yoast_head":"\n