Cappuccino Caramels Royale

INGREDIENTS:
1 cup butter
2 (1 ounce) squares unsweetened chocolate, cut up
2 1/4 cups packed brown sugar
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup light corn syrup
1 tablespoon instant coffee crystals
1 cup chopped pecans or walnuts (optional)
DIRECTIONS:
Line 8-inch square baking pan with wax paper, extending wax paper over edges of pan.
Butter wax paper; set aside.
In heavy 3-quart saucepan, melt 1 cup butter and chocolate. Stir in brown sugar, EAGLE
BRAND®, corn syrup and coffee crystals. Clip candy thermometer to side of pan. Cook
over medium heat, stirring constantly, until thermometer registers 248 degrees F
(firm-ball stage*). Mixture should boil at moderate, steady rate over entire surface.
Reaching firm-ball stage should take 15 to 20 minutes.
Remove from heat. Remove thermometer. Immediately stir in nuts (optional). Quickly
pour into prepared pan, spreading evenly. Cool.
When candy is firm, use wax paper to lift candy out of pan. Use buttered knife to cut
into squares. Wrap each square in plastic wrap or place in candy cups if desired.