Holiday Best - Candy winner

Cappuccino Caramels

Submitted by Wes Tripp of Cape Girardeau

2 1/4 cup firmly packed brown sugar

1 14-ounce can sweetened condensed milk

1 cup butter or margarine, melted

1 cup light corn syrup

3 tablespoons coffee granules

1/2 to 1 tablespoon grated orange grind

1 cup chopped pecans

1 teaspoon vanilla extract

Line an 8-inch square pan with foil; butter foil and set aside.

Combine first six ingredients in a large, heavy saucepan; stir well. Cook over medium heat until mixture reaches firm ball stage or candy thermometer registers 248 degrees (about 15 to 17 minutes), stirring frequently. Remove from heat; stir in nuts and vanilla.

Pour mixture into prepared pan. Cool in pan on a wire rack at least five hours. Cut into squares using a buttered knife. Wrap each caramel piece in plastic wrap.

Yield: 3 pounds.