|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 7g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Coffee caramels have a smooth, smoky coffee taste and a rich, chewy, buttery texture. The recipe as written produces a caramel with a noticeable but not overwhelming coffee taste—you can adjust the amount of instant coffee to suit your personal preferences, using anywhere from 1 to 3 tablespoons instant coffee.
1 cup sugar
1/2 cup dark brown sugar
1/4 cup light corn syrup
1/4 cup honey
1 1/2 cups half-and-half, not fat free
2 tablespoons instant coffee
1/4 cup (4 tablespoons) unsalted butter, cut into 4 pieces
1 teaspoon pure vanilla extract
Steps to Make It
Prepare an 8 x 8-inch pan by lining it with aluminum foil and spraying the foil heavily with nonstick cooking spray.
Place the sugar, brown sugar, corn syrup, honey, half-and-half, instant coffee, and butter in a medium saucepan over medium-high heat. Stir until the butter is melted and the sugars dissolve. Insert a candy thermometer.
Continue to cook, stirring frequently, until the candy thermometer reaches 250 F.
Once at 250 F, remove the pan from the heat and stir in the vanilla. Pour the caramel into the prepared pan. Allow it to set at room temperature for 3 hours, or until cool and firm.
Remove the caramel from the pan by using the foil as handles. Flip it upside down and peel the foil off the back. Spray a large sharp knife with nonstick spray, and cut the caramel into small squares or bars.
Wrap the caramels in squares of waxed paper to prevent them from sticking together. (Alternatively, they can be dipped in chocolate.) Store wrapped coffee caramels in an airtight container at room temperature for up to two weeks.