Originally these Chocolate Espresso Caramels were inspired by Martha Stewart’s Chocolate Caramel Coconut Candies recipe. The food blogger of Wanna Come With, adapted the recipe to cut the serving size in half while replacing the coconut with espresso. The Sasquatch Coffee Company would like to challenge you to make your own modifications of this recipe to use freshly brewed real espresso or strong coffee instead of the instant stuff. Let us know how it goes after you’ve gather your ingredients for these Chocolate Espresso Caramels, listed below.
ingredients
- 1 cup heavy cream
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon instant espresso or espresso powder
- 1-1/8 cups sugar
- 5/8 cup light corn syrup
- 1/4 cup water
- 3 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 4 ounces chopped bittersweet chocolate
SRC: Follow the Full Photo-Assisted Instructions for these Chocolate Espresso Caramels here.