1½ cups sugar
1 tsp ground ginger
50g buter
150ml milk
1 Tbs golden syrup
1 tsp vanilla extract
2 tsp instant coffee granules dissolved in 2 tsp water
Chocolate coffee beans to decorate
Stir sugar, ginger, butter, milk and golden syrup in a small, heavy-based pan over med heat until sugar dissolves. Boil to soft ball stage about 12-15 mins or when it reaches 116ºC on a candy thermometer.
Mix in the coffee and vanilla. Beat with a wooden spoon until smooth and thick - don't over beat. If the mixture "seizes", re-melt over low heat.
Spoon mixture into greased mini muffin tins. Top with coffee beans and then set a room temperature. Unmould the candies and wrap in cellophane.
Makes 12-15 pieces