Addictive Homemade Coffee Caramels Recipe

By LeafTV Editor

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

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  • 2 cups heavy cream
  • 1 1/2 tablespoons finely ground espresso powder
  • 1 3/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 6 tablespoons unsalted butter
  • 1 1/4 cups light corn syrup or liquid glucose
  • 1 teaspoon vanilla bean extract
  • 1/2 teaspoon sea salt
  • 1/2 cup whole espresso beans (for decorating)
  • 9 x 13 rimmed baking tray
  • Waxed parchment paper, cut into 3 inch / 7 centimeter squares

Approximately yields 70-90 caramel candies.

Step 1

Begin by measuring and prepping all the ingredients.

Ingredients measured and ready for use.

Step 2

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Step 3

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.

Step 4

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Step 5

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

Ingredients in a large heavy saucepan.

Step 6

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Step 7

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

Stirring the mixture.

Step 8

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Step 9

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.

Step 10

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Step 11

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

Stirring in the vanilla extract and sea salt.

Step 12

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Step 13

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.

Step 14

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Step 15

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.

Step 16

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Caramel sliced into even squares.

Step 17

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Step 18

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

Caramel squares studded with espresso coffee beans.

Step 19

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Step 20

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.

Step 21

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Step 22

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.

Step 23

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