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922 South Morton Street
Bloomington, IN, 47403
United States

812-202-6789

Cardinal Spirits is a craft distillery in Bloomington, Indiana that specializes in producing extraordinary spirits from local ingredients.  

The Drop

The Drop is your source for all things craft. 

Songbird Coffee Liqueur Caramels

Samantha Weiss-Hills

These soft, chewy caramels are spiked with our Songbird Coffee Liqueur — a perfect homemade treat to make and give to someone special. They taste like a fancy latte! Trust us: You don't have to be a pro candy maker to pull off this easy recipe (though you will need a candy thermometer or an instant-read thermometer for best results).

 

SONGBIRD COFFEE LIQUEUR CARAMELS

By Samantha Weiss-Hills

Makes about 10 dozen caramels, or less depending on how generously you cut them

1/2 cup heavy cream
1 cup sugar
3/4 cup brown sugar
1/2 cup corn syrup
6 tablespoons butter
1/4 cup Cardinal Spirits Songbird Coffee Liqueur
1/2 teaspoon espresso powder (optional)
1 tablespoon vanilla extract
1 teaspoon salt

 

  1. Line an 8-inch square baking pan with aluminum foil or parchment paper, letting it extend over the sides.

  2. Pour the cream into a heavy, medium-sized saucepan. Attach a candy thermometer to the pan, and bring to a boil. (Alternatively, if you have an accurate digital thermometer, you can have that on hand for later.)

  3. Once the mixture comes to a boil, add the sugar, brown sugar and corn syrup, and stir constantly with a wooden spoon or heat-resistant spatula until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees, 15 to 30 minutes.

  4. Remove the pan from the heat and, with oven mitts on, stir in the butter, Songbird Coffee Liqueur, espresso powder (if using), vanilla extract and salt. Pour into the prepared pan.

  5. Place the pan in refrigerator until completely cool. Once cooled, invert the caramel onto a cutting board, peel off the foil or parchment, and invert again.

  6. Cut the caramel into eight 1-inch-wide strips; then cut each strip into 1/2-inch pieces. Serve or store in pieces of parchment for later.