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
- ¼ 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 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.
- 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 and store in an airtight container for up to two weeks.
Notes
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.