Salted Caramel Espresso Glass Spheres

 

Ingredients

For the [Main Component]:

2 cups granulated sugar

3/4 cup water

1/2 cup light corn syrup

1 tbsp instant espresso powder

1/2 tsp cream of tartar

For the [Secondary Component]:

1/2 cup heavy cream

4 tbsp unsalted butter

1/2 cup brown sugar, packed

1 tsp vanilla extract

1/2 tsp flaky sea salt

For the [Sauce / Layer / Topping]:

1/4 cup dark chocolate, melted

1 tbsp espresso beans, finely crushed

1 tsp gold luster dust (optional)

For Garnish (optional):

1 pinch flaky sea salt

1 sprig fresh mint

Directions

Combine granulated sugar, water, corn syrup, and cream

of tartar in a heavy-bottomed saucepan.

Heat without stirring until the mixture reaches 300°F on a

candy thermometer, then whisk in espresso powder.

Pour the hot sugar mixture into spherical silicone molds,

rotating quickly to coat the sides thinly as it sets.

In a separate pan, simmer heavy cream, butter, and

brown sugar over medium heat for 5 minutes until

thickened.

Stir vanilla and flaky sea salt into the caramel, then

remove from heat and let cool to room temperature.

Carefully unmold the espresso glass halves and fill the

bottom hemisphere with the cooled salted caramel.

Lightly warm the rim of the top glass hemisphere on a

warm plate and press it onto the filled base to seal the

sphere.

Drizzle with melted chocolate and sprinkle with crushed

espresso beans and gold dust before serving.