Cappuccino Caramels

Line an 8 x 8 x 2-inch pan or a 9 x 9 x 2-inch baking pan with foil, extending the foil over edges of pan.

Butter the foil; set the pan aside.

In a heavy 3-quart saucepan, melt the margarine or butter over low heat.

Stir in the brown sugar, sweetened condensed milk, corn syrup and coffee crystals.

Carefully clip a candy thermometer to the side of the pan.

Cook over medium heat, stirring constantly, until the thermometer registers 248° or candy reaches firm-ball stage.

The mixture should boil at a moderate, steady rate over the entire surface.

Reaching firm-ball stage should take 15 to 20 minutes.

Remove the saucepan from the heat. Remove the candy thermometer from the saucepan.

Immediately stir in walnuts, vanilla and orange peel.

Quickly pour the caramel mixture into the prepared baking pan, smoothing the surface; cool. When caramel is firm, use the foil to lift it out of the pan. Use a buttered knife to cut the caramel into squares.

Wrap each caramel square in plastic wrap.

Or, place caramel squares in candy cups; arrange in a bowl lined with plastic wrap or cellophane or in a tin.

Makes about 3 pounds.