Homemade salted caramels are given a delicious and distinct flavor by the addition of espresso and vanilla. Not only are these caramels smooth, smoky, chewy, buttery and rich, but they are also so simple to make…. and very addictive!

Homemade coffee caramels

Thalia Ho

Things You'll Need

Approximately yields 70-90 caramel candies.

Step 1: Measure All Ingredients

Begin by measuring and prepping all the ingredients.

Ingredients measured and ready for use.

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Step 2: Prepare the Baking Tray

Lightly grease and line the bottom and sides of a 9 x 13 inch / 22 x 33 centimeter rimmed baking tray. Add the parchment paper and lightly grease it with oil and set aside.

A greased and lined rimmed baking tray.

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Step 3: Add Ingredients to a Saucepan

Place the cream, espresso powder, sugars, butter and corn syrup in a large heavy saucepan.

Ingredients in a large heavy saucepan.

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Step 4: Heat Ingredients

Bring the mixture to a light boil over medium-high heat, stirring until the sugar and butter has dissolved.

Stirring the mixture.

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Step 5: Attach thermometer

Reduce the heat to medium and cook, stirring occasionally, until the caramel is thick, bubbling and has reached a temperature of 250 Fahrenheit / 120 Celsius.

Bubbling and thick caramel mixture in a heavy saucepan.

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Step 6: Add the Extract and Salt

Remove the caramel mixture from the heat, and immediately stir in the vanilla extract and salt.

Stirring in the vanilla extract and sea salt.

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Step 7: Pour Mixture Into the Prepared Tray

Pour the caramel mixture into the prepared tray, and let stand to cool, uncovered, at room temperature for at least 8 hours and up to one day.

Hot caramel poured into the prepared rimmed baking tray.

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Step 8: Slice Into Squares

When the caramel has cooled completely, remove from the baking tray and slice into 1 1/4 inch / 3 centimeter squares. Set the squares aside on a sheet of lightly greased parchment paper.

Caramel sliced lengthwise.

Thalia Ho

Caramel sliced into even squares.

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Step 9: Add Espresso Beans

Decorate the caramels by lightly pressing an espresso bean into the center of each square.

Caramel squares studded with espresso coffee beans.

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Step 10: Wrap and Store

Wrap each coffee caramel in a piece of waxed paper or place between layers of waxed parchment paper in an airtight container.

Coffee caramel on a piece of waxed parchment.

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Serve and enjoy! The caramels are best stored at room temperature and can be kept for up to one month.

Caramels ready to be eaten and enjoyed.

Thalia Ho