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!
- 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.
Begin by measuring and prepping all the ingredients.
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.
Place the cream, espresso powder, sugars, butter and corn syrup in a large heavy saucepan.
Bring the mixture to a light boil over medium-high heat, stirring until the sugar and butter has dissolved.
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.
Remove the caramel mixture from the heat, and immediately stir in the vanilla extract and salt.
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.
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.
Decorate the caramels by lightly pressing an espresso bean into the center of each square.
Wrap each coffee caramel in a piece of waxed paper or place between layers of waxed parchment paper in an airtight container.
Serve and enjoy! The caramels are best stored at room temperature and can be kept for up to one month.