Calling all coffee lovers! This homemade Chewy Coffee Caramels recipe are a must-try. Made without corn syrup or fancy equipment—just a saucepan and a candy thermometer—this easy recipe delivers buttery, rich caramels with bold coffee flavor. With just 20 minutes of active time, you’ll have a batch of soft, chewy classic caramels ready to cool and cut. A sprinkle of flaky salt enhances the flavor, and they make perfect gifts. Wrap them in wax paper and store in a candy jar for a homemade treat that’s sure to impress. This recipe makes about 60 caramels—no oven required.
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Ingredients needed to make Homemade Coffee Caramels
The benefit of making your own candy at home is that they include only the finest ingredients you can afford. No artificial flavors, glucose syrup, soy lecithin, or cocoa butter. Here's what you'll need:
- Water: regular ol' tap water will work just fine here. You only need ⅓ cup with which to boil and then add the coffee or espresso powder to dissolve it.
- Instant coffee or espresso: Make sure it's instant coffee or espresso powder. Regular ground coffee will not dissolve as well and you'll end up with gritty caramels.
- Butter: Use unsalted butter for this recipe. The butter can be cold straight from the fridge, since it will be melted. I suggest cutting the butter into chunks before adding it to the saucepan. This will help it melt quicker and more evenly. If using salted butter, cut in half the added salt in the recipe or omit altogether. Because salted butters vary in terms of their salt content, I recommend using unsalted butter and adding your own salt so you can control the level of salt in the recipe.
- Granulated sugar: regular white sugar should be used for this recipe. I would not recommend substituting with a sugar alternative.
- Brown sugar: Either light brown sugar or dark brown sugar will work in this recipe. Dark brown sugar has more molasses in it than does light brown sugar, giving more flavor and depth. Be sure to pack the brown sugar into the measuring cup when measuring your ingredients.
- Heavy cream: cream helps give the caramel its richness. If needed, substitute with whole milk.
- Vanilla extract: I prefer to use real vanilla extract versus imitation vanilla. I think it makes a difference in the flavor of the caramels. Use the highest quality vanilla you can afford.
- Salt: Feel free to adjust the amount of salt based on your preference. Note, although it seems counterintuitive, salt is a necessary ingredient in sweet recipes. It helps to balance the sweetness without making your recipe taste salty.
- Flaky sea salt: this is optional. Sprinkle some flaky salt on top of the chewy caramels before wrapping them for added flavor.
Love caramel? Try my Caramel S'mores Bars, too. They have all the classic flavors of s'mores with the added bonus of ooey gooey caramel - no campfire needed!
How to make Chewy Coffee Caramels at home
Step 1
Line the bottom and sides of an 8- inch square metal baking pan with 2 long sheets of crisscrossed parchment. Set it aside.
Step 2
In a small saucepan, boil the water then whisk in the instant coffee until dissolved.
Step 3
Stir in the butter, sugars, and heavy cream. Return the pot to medium-low heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 240ºF (soft ball stage), about 8-10 minutes. Keep a close eye on it.
Be careful not to set the temperature of the stovetop too high to bring it to temp faster - this will burn the caramel.
TIP: Don’t have a candy or deep- fry thermometer? Have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm, chewy, and able to be plied into a ball.
Step 4
Once it reaches 240ºF, immediately remove the caramel from heat. Add the vanilla and salt, and give the caramel several stirs with a whisk or wooden spoon to distribute it evenly.
Step 5
Pour the smooth caramel into the prepared pan. Let it sit until cool and firm—about 1 hour. The caramels should be malleable but not soft enough to make a dent with your finger when gently pressed.
Note: I do not recommend speeding up the cooling process by placing the caramel in the fridge or freezer. I find it gets too hard (like hard candy), making it difficult to cut into pieces.
Step 6
While the caramel is cooling, prepare the wax paper wrappers. Cut 4-inch strips of wax paper or parchment paper, then cut each strip into 3 rectangles, about 3-4 inches wide. Cut 60 of these pieces and set them aside until the caramel has set.
Step 7
Once caramel is set, use your parchment paper sling to transfer the block to a cutting board. Use a well-oiled knife, oiling it after each cut, to cut the caramel into 1-by-1-inch squares. You can instead spray the knife with Pam nonstick cooking spray between each cut.
TIP: The caramel should cut nicely at room temperature. If your house is particularly cold or it’s the middle of winter, the caramel may harden more than you’d like and make it difficult to cut. If this happens, place the block of caramel in the microwave for 8-10 seconds - be sure to remove it from the metal baking pan first!
Place each of the small squares in the middle of a 4-inch x 3-inch piece of waxed paper or parchment paper and sprinkle with flaky salt, if using. Fold the long edges over the caramel square then twist the sides of the paper carefully to close, being careful not to tear the paper.
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How to store homemade coffee caramels
To make ahead: Caramels keep well in an airtight container at room temperature for many weeks.
If the caramels are too hard to cut or to chew, place the block (be sure to remove it from the metal baking dish first!) or individual candies in the microwave for 8-10 seconds.
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Ingredients
- ⅓ cup water
- 2 tablespoons instant coffee or espresso
- 8 tablespoons unsalted butter cut into chunks
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ⅓ cup heavy cream
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Flaky salt for sprinkling
Instructions
- Line the bottom and sides of an 8- inch square metal baking pan with 2 long sheets of crisscrossed parchment. Set it aside.
- In a small saucepan, boil the water then whisk in the instant coffee until dissolved.⅓ cup water, 2 tablespoons instant coffee or espresso
- Stir in the butter, sugars, and heavy cream. Return the pot to medium-low heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 240ºF (soft ball stage), about 8-10 minutes. Keep a close eye on it. Be careful not to set the temperature of the stovetop too high to bring it to temp faster - this will burn the caramel.TIP: Don’t have a candy or deep- fry thermometer? Have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm, chewy, and able to be plied into a ball.8 tablespoons unsalted butter, 1 cup granulated sugar, ½ cup packed brown sugar, ⅓ cup heavy cream
- Once it reaches 240ºF, immediately remove the caramel from heat. Add the vanilla and salt, and give the caramel several stirs with a whisk or wooden spoon to distribute it evenly.1 teaspoon vanilla, ¼ teaspoon salt
- Pour the smooth caramel into the prepared pan. Let it sit until cool and firm—about 1 hour. The caramels should be malleable but not soft enough to make a dent with your finger when gently pressed.Note: I do not recommend speeding up the cooling process by placing the caramel in the fridge or freezer. I find it gets too hard (like hard candy), making it difficult to cut into pieces.
- While the caramel is cooling, prepare the wax paper wrappers. Cut 4-inch strips of wax paper or parchment paper, then cut each strip into 3 rectangles, about 3-4 inches wide. Cut 60 of these pieces and set them aside until the caramel has set.
- Once caramel is set, use your parchment paper sling to transfer the block to a cutting board. Use a well-oiled knife, oiling it after each cut, to cut the caramel into 1-by-1-inch squares. You can instead spray the knife with Pam nonstick cooking spray between each cut.TIP: The caramel should cut nicely at room temperature. If your house is particularly cold or it’s the middle of winter, the caramel may harden more than you’d like and make it difficult to cut. If this happens, place the block of caramel in the microwave for 8-10 seconds - be sure to remove it from the metal baking pan first! Place each of the small squares in the middle of a 4-inch x 3-inch piece of waxed paper or parchment paper and sprinkle with flaky salt, if using. Fold the long edges over the caramel square then twist the sides of the paper carefully to close, being careful not to tear the paper.Flaky salt
Notes
- Make ahead: Caramels keep well in an airtight container at room temperature for many weeks.
- If the caramels are too hard to cut or to chew, place the block (be sure to remove it from the metal baking dish first!) or individual candies in the microwave for 8-10 seconds.
- Adapted from and inspired by Smitten Kitchen.