Coffee Caramels

Directions

1. 1
   Combine sugar, syrup, hot water, instant coffee and 3/4 c. sour cream.
2. 2
   Cook over medium heat; stirring constantly until sugar dissolves.
3. 3
   Continue cooking without stirring until candy thermometer reaches 226°, about 15 minutes.
4. 4
   Add remaining 3/4 c. cream, butter and salt.
5. 5
   Cook to hard ball stage (250°).
6. 6
   Remove from heat; cool slightly and carefully stir in vanilla.
7. 7
   Pour into buttered 8 inch square pan; cool.
8. 8
   When firm; cut, wrap if desired.