Espresso candy

Espresso candy

By
From
Atelier Confectionery
Makes
100 pieces
Prep
5 mins
Cooking time
45 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for spraying
200g granulated sugar
125ml water
70ml liquid glucose
2 teaspoons coffee extract

Method

  1. Lightly spray a coffee bean candy mould with some oil.
  2. Heat the sugar, water and liquid glucose in a heavy-based saucepan over a medium heat and stir until the sugar has dissolved.
  3. Insert a sugar thermometer and bring the mixture to the boil, cleaning the sides of the saucepan with a damp pastry brush to avoid crystallisation around the saucepan if necessary. Boil without stirring until the sugar syrup reaches 149°C, hard crack stage.
  4. Once the sugar syrup has reached the correct temperature, remove the pan from the heat and leave to settle before adding the coffee extract. Mix well.
  5. Pour the mixture into a pitcher, then pour the mixture into the prepared candy mould. Leave to cool for about 30 minutes until completely cold and hardened. Store in an airtight container for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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