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–+ servings
homemade chewy coffee caramel candies wrapped in wax paper in a glass canister on a white tile table.

Homemade Chewy Coffee Caramel Candies

Mimi Council
Soft, buttery and perfectly sweet. These Homemade Chewy Coffee Caramel Candies are made with just 5 ingredients and will simply melt in your mouth.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Makes 36 candies
Calories 71 kcal

Equipment

  • Digital Food Scale
  • 3-Quart Pot
  • High Heat Spatula
  • 8x8-inch Baking Pan
  • Parchment Paper

Ingredients
  

  • 340 grams cane sugar
  • 113 grams salted butter
  • ½ cup heavy whipping cream
  • 2 teaspoons espresso powder
  • 1 teaspoon vanilla extract

Instructions
 

  • Line an 8×8-inch baking pan with parchment paper. Lightly butter the parchment paper. (Binder clips help hold up the parchment paper).
  • In a 3-quart pot add the sugar. Put over medium-low heat.
  • Heat until the sugar begins to melt, stirring it to prevent burning. Continue to cook into the sugar is completely melted into a liquid and there are no sugar clumps.
  • Once the sugar is completely melted, add in the butter and stir to combine it completely. Be careful as steam will rise up, ensure you’re stirring constantly to incorporate the butter.
  • Add in the heavy cream, a little at a time while ensuring to stir the entire time. Continue to do so until all the cream is combined.
  • Remove the caramel from the heat and add in the shot of espresso and espresso powder. Stir to combine completely.
  • Last, add in the vanilla extract and stir to combine completely.
  • Transfer the chocolate caramel to the prepared pan and spread it out evenly.
  • Let it cool for at least 4 hours or even overnight.
  • Remove the caramel from the pan and place on a cutting board. Using a sharp knife, cut into 36 small squares (or rectangles or however you like)! These are about 1.3-inch squares.
  • Wrap each one in wax paper for individual caramels. Or place in a candy cup if adding into a chocolate box.
  • Store at room temperature for up to 2 weeks.

Video

Notes

Tips
  • Always weigh ingredients for the best results. With this kind of caramel recipe, the ratio of ingredients really matters to get the right consistency. So, weighing the ingredients is key for the best results.
  • I’m using an 8x8-inch baking pan here, but if you prefer to use caramel molds you can also do that too.
  • I use my Our Place Titanium Pot here, which conducts heat incredibly well. This is my new favorite caramel making pot! Stainless steel also works well too.
  • Be sure to use a high heat spatula, otherwise your spatula can warp or even melt in the caramel (which has happened to me before!).
  • If your espresso is clumping, you can put the caramel back on the heat on the lowest setting and whisk to combine it completely.
  • You can coat these in dark chocolate if you want a caramel that's chocolate coated.
  • If you are serving these for a party, you can put them in small candy cups instead of wrapping individually in wax paper..
  • If you want to sprinkle flaky sea salt on top for a little added salt, go for it! You know I love a flaky salt, they are delicious both with and without! 
  • High Altitude — Follow the recipe as noted.

Nutrition

Calories: 71kcalCarbohydrates: 10gProtein: 0.1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 21mgPotassium: 6mgSugar: 10gVitamin A: 127IUVitamin C: 0.02mgCalcium: 3mgIron: 0.01mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!