Soft Espresso Caramels
These melt-in-your-mouth Soft Espresso Caramels feature the irresistible combination of coffee and caramel!
Step by step instructions
These caramels are made in two easy steps:
- Boil together heavy cream, instant espresso powder, sugar and corn syrup until the mixture reaches 240°F (116°C).
- Stir in butter, vanilla extract and salt and pour the mixture into a baking tin.
Storage
Once the soft caramels have cooled (approximately four hours), you can cut them and wrap them. I like to use these wax wrappers, which I cut in half. Cellophane wrappers would also work well. Just make sure to wrap up the candies immediately after cutting to help them keep their form.
Store the wrapped caramels in an airtight container in a cool, dry place. They will keep for several weeks.
FAQs
Temperature plays a crucial role in candy making. The simplest and most reliable way to ensure your caramel reaches the correct stage is by using a candy thermometer. Even if you’re experienced at judging caramel by its color and texture, I strongly recommend using a thermometer for this recipe. The addition of espresso powder significantly darkens the caramel, making it harder to rely on color alone to gauge its readiness.
For more control over your caramel and to ensure your mixture doesn’t burn, reduce the heat to low or medium-low once the caramel begins to take on color. This will slow down the process, but it’s worth it to ensure your caramel turns out perfectly! You can also stir the mixture frequently, especially in the early stages, to prevent burning and ensure even cooking. Just be careful not to over-stir once the caramel thickens and darkens to avoid disrupting the process.
As for dimensions, you can cut your caramels into whichever shape and size you prefer. I cut mine into little rectangles approximately 1 x 1.5 inches (2.5 x 4 cm), which gives me about 54 caramels per batch.
Soft Espresso Caramels Recipe
- Total Time: 50 minutes
- Yield: 54 caramels
Ingredients
- vegetable oil for greasing
- 1.5 cups (360 ml) heavy cream
- 2 tablespoons instant espresso powder
- 2 cups (400 grams) granulated sugar
- 1 cup (240 ml) light corn syrup
- 5 tablespoons (70 grams) unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Line a 9×9 inch (23×23 cm) baking pan with lightly greased parchment paper. Make sure to leave a slight overhang.
- Cut the butter into small pieces and measure out the vanilla extract and salt. Set aside.
- Combine the heavy cream and espresso powder in a heavy-bottomed pot over medium heat. Stir until mostly combined.
- Add the sugar and corn syrup. Cook, stirring frequently, until the mixture reaches 240°F (116°C) on a candy thermometer (about 15-20 minutes). The mixture will bubble as the moisture evaporates.
- Remove from heat and stir in the butter, vanilla extract and salt. Continue stirring until the butter has melted and immediately pour the mixture into the prepared baking pan.
- Allow to cool completely (at least 4 hours) and then cut into small pieces. Wrap in cellophane wrappers or wax paper.
Notes
Storage: Store caramels in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Global
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