These espresso caramels are perfect for people with a sweet tooth and caffeine addiction! A recipe for homemade candies, which can be used in baking.
Okay, so you all probably know this already: I am a huge sweet tooth. Chocolate, cookies, desserts… Yes please! A little while ago I got it into my head that I wanted to make caramels. As I had made caramel before (for this recipe for salted caramel popcorn) how hard could it really be?
I got super excited and started thinking about recipe ideas. It suddenly hit me: espresso caramels! Genius! I love coffee (I mean, look at my coffee recipes archive…) so it made total sense. After a short while I had all my ingredients and was ready to go. Right? WRONG! You need a sugar thermometer to make caramels. Sigh. Luckily, there’s this thing in the Netherlands that if you order before 22:00, your item will arrive the next day. So I was only delayed for a day 😉
Apart from the sugar thermometer setback, it was actually quite easy. Simply heating up and mixing ingredients, and some patience. Pro tip: don’t try to taste the caramel while it’s still in the pan. That’s hot, as I learned from experience.
So, are you going to try this recipe? If you do, make sure to hold on to some of the caramels as I’m currently working on some recipes that involve those delicious treats… 😉
See you soon!
- Sugar, 200g
- Golden syrup*, 150g
- Heavy cream**, 200g
- Butter, 35 + 30g
- Instant coffee, 5g
- Vanilla extract, 1 teaspoon
- Salt, a pinch
- Add the cream and 30g of butter to a small saucepan and bring to a soft simmering temperature. Add the instant coffee, stir until dissolved and set aside for later use.
- In another pan with thick bottom, heat up the syrup and sugar. Bring to a boil for around 5 minutes, and make sure all the sugar is dissolved.
- Once the mixture reaches 160 degrees Celsius, add the cream. Be careful! This will splatter for quite a bit.
- The mixture should have cooled down from the cream. Heat it up until 120 degrees Celsius again, and remove from the heat.
- Add the 35g of butter, vanilla and a pinch of salt and stir through. Pour onto a baking sheet or into a casserole, depending on how thick you want the caramels to be.
- Wait for at least 4 hours, and cut into pieces. Store in airtight container.
- *: if you can't find golden syrup, maple syrup or honey are listed as substitutes. The flavour will slightly change.
- **: I used creme fraiche, which is about 35% fat.