Espresso Caramel Crunch Bars

Preparation info

  • Yield:

    120

    Bars
    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Caramel

Sugar 680

Method

To Make the Caramel

  1. Combine the sugar, evaporated milk, cream, and vanilla bean and its seeds in a saucepan. Bring to a boil, stirring constantly.
  2. Add the glucose syrup and continue cooking over medium heat, while stirring, until the mixture reaches 110°C/230°F. Add the butter.
  3. Cook while stirring until the mixture reaches 115°C/239°F (see <