culinary review

Homemade Creamy Coffee Caramels

Last Modified: 12/10/07
First Published: 11/24/07
Views: 2422
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Views: 2422
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General Info
Servings: 50
Total Cost: $4.32
Cost Per Serving: $0.09
Total Calories: 2,554
Calories/Serving: 51
Sugar, White Granulated 1 Cup 200.00 Grams $0.26 774
Brown Sugar, Packed 1/2 Cup 110.00 Grams $0.32 415
Corn Syrup, Light 1/2 Cup 164.00 Grams $0.94 481
Butter, Unsalted 1/4 Cup 56.00 Grams $0.25 400
Cream, Light, Half & Half 1 1/2 Cup 363.00 Grams $1.95 473
Extract, Vanilla Imitation 1 Teaspoon 4.66 Grams $0.42 0
Coffee, Instant, Regular, Powder 2 Tablespoons 5.40 Grams $0.18 12

When making candy caramels there are a few important things to note.

caramelsThe volume of the mixture will triple while cooking so you must constantly pay attention to the stove top.
Bring your ingredients up to a boil slowly, you should not try to rush this process, otherwise you will end up burning the candy.
Set aside at least an hour to make the caramels and have a place ready to set aside the candy to cool.

Caramel Ingredients

  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup light corn syrup
  • ¼ cup butter
  • 1 ½ cups half & half
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant coffee


Butter a 8” x 8” pan, we use a silicon pan since you do not really need too much butter.

In a 2 quart sauce pan combine the white sugar, brown sugar, corn syrup, butter, half & half and instant coffee.

Note: We usually like to use All-Clad's 2 quart sauce pan, although if you are making caramels for the first time you might want to use a 3 quart heavy bottomed pot instead to avoid boil-over.

candy caramel
wrapped caramel

Over medium heat stir together until the butter is melted and the sugar is completely dissolved.

brushing side for candyYou should wipe down the sides of the pot with hot water using a pastry brush frequently. This will minimize the possibility that your mixture will crystalize as it cooks.

Stir occasionally until your candy thermometer reaches 246 degrees F (118 degrees C). Then pour into your 8” x 8” pan immediately.

Cut into 1 inch pieces after cool.

Wrap in wax paper to avoid sticking. You can store caramels in a dry cool airtight container for up to 2 weeks. Do not store in the refrigerator.