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soft caramels with espresso beans

soft espresso caramels

  • Author: Brittney
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 54 caramels


  • vegetable oil for greasing
  • heavy cream 1.5 c (360 ml)
  • instant espresso powder 2 tbsp
  • sugar 2 c (400 g)
  • light corn syrup 1 c (240 ml)
  • butter 5 tbsp (70 g)
  • vanilla extract 1 tsp
  • salt ¼ tsp


  1. Line a 9×9 inch (23×23 cm) baking pan with lightly greased parchment paper. Make sure to leave a slight overhang.
  2. Cut the butter into small pieces and measure out the vanilla extract and salt. Set aside.
  3. Combine the heavy cream and espresso powder in a heavy-bottomed pot over medium heat. Stir until mostly combined.
  4. Add the sugar and corn syrup. Cook, stirring continuously*, until the mixture reaches 240 F (116 C) on a candy thermometer (about 15-20 minutes). The mixture will bubble as the moisture evaporates.
  5. 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.
  6. Allow to cool completely (at least 4 hours) and then cut into small pieces. Wrap in cellophane wrappers or wax paper and store in an airtight container for up to two weeks.


Stirring: When it comes to stirring your caramel you have two options.
Option 1: Stir the mixture continuously, making sure to splash the sides of the pot as little as possible. This method will ensure you don’t burn your caramels.
Option 2: Stir the mixture until the sugar dissolves. Stop stirring and continue cooking until the mixture begins to take on color. Reduce heat to medium-low and swirl the pan occasionally.

  • Cuisine: global

Keywords: soft caramels, espresso caramels, coffee caramels