Ingredients

How to make it

  • Cut parchment paper into 2" square pieces; about 24, to use to wrap the candies.
  • Line a cooking sheet with parchment or coat lightly with safflower or sunflower oil.
  • Silicone mats are fine, too.
  • Set aside while you cook the ingredients.
  • To avoid impacting the flavor of the candies, use a wooden spoon for stirring versus a metal one.
  • In a heavy medium saucepan, heat together the cream, espresso powder and salt just until bubbles appear, no longer.
  • Stir in the honey, and then bring the mixture to a boil.
  • Reduce the heat to a simmer and, stirring constantly, continue cooking until the mixture reaches 260°F. which should be about 20 minutes.
  • Always use the candy thermometer to verify the temperature, not the clock.
  • Pour the mixture into a heat-resistant bowl, allow to cool then refrigerate about 10 minutes to thicken further.
  • To make into individual candies, first stir the mixture, then using the wooden spoon, then drop one tablespoon of the mixture at a time on the baking sheet.
  • Allow to cool completely, then shape each into balls or flatten and cut into squares, or roll into a long tubular shape and cut in 1 1/2 increments.
  • Wrap each in the pre-cut parchment paper by placing the candy square in the middle of the paper, fold over the sides, and then twist each end.
  • Set aside in a cool place to completely set or refrigerate.
  • To present as gifts, place 6 pieces in a large square of colored cellophane, fold into a reticule then tie with a ribbon.
  • YIELD: 24 caramels; recipe easily doubles or triples.

Reviews & Comments 2

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  • 22566 6 years ago
    Oh~~Will~~OK~~~You know this would be a ~~~~YES!!

    Chocolate covered coffee beans and I, have had a long time love affair,so I know I will like this one.

    Thank-you

    Kind Regards
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Awesome recipe, very simple ingredients. Love it!
    Was this review helpful? Yes Flag

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