• Home
  • About Me LaRena
  • Disclosure
  • Privacy Policy
  • Contact

LaRena's Corner

Gluten-Free, Grain-Free, Refined Sugar-Free Recipes

  • Breads
  • Breakfast
  • Desserts
  • Flavor Enhancers
    • Jams and Jellies
    • Marinade/Brine
    • Sauces
    • Spices/Rubs
  • Keto
  • Main Dish
    • Beef
    • Buffalo / Wild Game
    • Chicken
    • Grain Free Pasta
    • Ground Turkey / Ground Chicken
    • Pork
    • Seafood/Fish
    • Turkey
  • Side Dishes
You are here: Home / Desserts / Chocolate Espresso Caramel Candy

Desserts

Chocolate Espresso Caramel Candy

This post may contain affiliate links. Read our disclosure policy here.

Sharing is caring!

1 shares
  • Share
  • Tweet

Chocolate Espresso Caramel Candy is a delicious, silky, rich, chewy, and indulgent coffee-flavored candy. Needless, to say any occasion is a perfect time for this sweet treat. Furthermore, this recipe is corn syrup free and dairy-free. Not to mention these chocolate coved caramels are simply irresistible. Indeed, they would make great Easter Basket Candies, Mother’s or Father’s Day, or Christmas stocking stuffers the ideas are endless. Homemade is always better than store-bought. Quick and easy to make.Chocolate Espresso Caramel Candy in egg form. In te Picture is coffee beans and a Easter decoration.

Chocolate Espresso Caramel Candy:

Consequently, making homemade candy will make you very popular in your family. Of course, fresh is best. Most importantly, candy making tends to make people intimidated. No need to be intimidated by this very easy recipe.  Last but not least mocha and espresso are some of my favorite flavors. Coffee Ice Cream, mocha coffee, and of course Tiramisu. Obviously, if coffee or espresso is a flavor you enjoy this is a caramel candy for you.

If you make these chocolates for Easter Candies you will undoubtedly become very popular. If you make these chocolates for Easter Candies you will undoubtedly become very popular. Incidentally, they can be made for any holiday or special occasion. Needless to say, it simply requires a candy mold of the holiday or special occasion you wish to make the candy for.

Variation:

Furthermore, this recipe can make Chocolate covered Caramel Candies. It should be noted to create Caramel by omitting the espresso. Ta-da Caramel instead of Espresso Caramel.

Chocolate Espresso Caramel Candy

Prepping Chocolate Shell Ingredients:

  • 1 cup Milk Chocolate Chips with stevia or Monk-Fruit
  • 2 tsp coconut oil

Directions:

First, place the chips and oil in a microwaveable glass dish. Second, place the dish into the microwave for thirty seconds. Third, remove from the microwave and stir. Replace the chocolate in the microwave and heat at 30-second intervals, removing and stirring until it is all melted. Keep an eye on it. Don’t let the chocolate seize.Chocolate Chips and Coconut Oil before being melted

Prepping Candy Molds:

First, make sure the mold is clean. Second, use a paintbrush that is only used for food. Brush the inside of the mold with chocolate. Melted Chocolate and PaintbrushFinally, place the mold into the freezer for ten minutes.

Espresso Caramel Ingredients:

  • 1/2 cup Canned Coconut milk
  • 2 tsp instant coffee granules
  • 1 cup maple sugar
  • 1/4 teaspoon salt

Directions:

First, stir together the contents of one can of coconut milk. Second, measure out a 1/2 cup of Full-Fat Unsweetened canned Coconut Milk. Pour the remaining coconut milk into a storage container and place it in the fridge. Third, in a medium pot over medium heat add the maple sugar, salt, and instant coffee granules. Stir until the ingredients are combined.Ingredients in a pan to make the caramel.Heat for 3-6 minutes. Next, allow the caramel to change to a dark color. Finally, when it changes color remove it from the heat. Allow it to cool slightly.

Chocolate Espresso Caramel Candy in Molds:

Once the molds have chocolate in them freeze them for 10 minutes. Next, pour a small amount of espresso caramel into the mold. Use an off-set spatula to scrape off any excess caramel. Return the molds to the freezer for 1 hour.Caramel Inside an Easter Egg Candy Mold

Next, reheat the chocolate by microwaving for 30 seconds. Remove the molds from the freezer and brush the bottoms of each mold with more chocolate. Make sure it is a nice layer of chocolate. Place back into the freezer for up to 1 hour. Remove from the freezer and push out the molded candy. Bring candy to room temperature and serve.Chocolate Espresso Caramel Candy in a candy bowl two pieces are in candy wrappers

In conclusion, these candies can be made for Baby showers, weddings, or graduations. In conclusion, it will only depend on what candy molds you have or which you purchase. Any holiday is a good time for Candy. Perfect to add to an Easter Basket or Christmas Stocking.

Chocolate Espresso Caramel Candy on a table with an Easter decoration
Save Save Recipe!
Print Pin
5 from 1 vote

Chocolate Espresso Caramel Candy

Chocolate Espresso Caramel Candy Recipe a soft, chewy, silky, and indulgent homemade chocolate. Perfect for any occasion. No corn syrup added.
Course Candy Making, Dessert
Cuisine American
Keyword Baby Shower Candy, Birthday Candy, Candy For Easter Baskets, Candy for Stocking Stuffers, Candy Recipe, Caramel Candy, Chocolate Covered Espresso Caramel, Christmas Candy, Easter Candy, Easter Caramel Candy Eggs, Easter Espresso Carmel Eggs, Easy To Make Candy Recipe, Espresso Caramel Candy, Espresso Caramel Easter Eggs, Espresso Caramel Hearts, Father's Day Candy, Graduation Candy, Halloween Candy, Holiday Candy, Holiday Candy and Candy Molds, Homemade Candy For Holidays, How to Make Espresso Caramel Candy, How to Make Espresso Caramel Eggs, How To Make Espresso Caramel Hearts, How To Make Espresso Caramel Santas, Maple Sugar Espresso Caramel Candy, Mother's Day Candy, Wedding Candy
Prep Time 5 minutes
Cook Time 10 minutes
Freezer Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 pieces
Calories 67kcal
Author LaRena Fry

Equipment

1 - 3 Egg Candy Molds
1 " class="wprm-recipe-equipment-link" target="_blank">Pots Pans
1 " class="wprm-recipe-equipment-link" target="_blank">Measuring cups and spoons
1 " class="wprm-recipe-equipment-link" target="_blank">Spatula
1 Candy Wrappers

Ingredients

Chocolate Covering

  • 1 cup Milk Chocolate Stevia or Monkfruit Chocolate
  • 2 tsp coconut oil

Espresso Caramel

  • 1/2 cup canned unsweetened coconut milk
  • 1-2 tsp instant coffee or espresso granules
  • 1 cup maple sugar
  • 1/4 tsp salt

Instructions

Chocolate Covering

  • First, place the chips and oil in a microwaveable glass dish.
    1 cup Milk Chocolate, 2 tsp coconut oil
  • Second, place the dish into the microwave for thirty seconds.
  • Third, remove from the microwave and stir.
  • Replace the chocolate in the microwave and heat at 30-second intervals, removing and stirring until it is all melted. (Keep an eye on it. Don't let the chocolate seize.
  • Use a paintbrush that is only used for food. Brush the inside of the mold with chocolate.
  • Brush the inside of the mold with chocolate. Be sure the bottom is coated. Finally, place the mold into the freezer for ten minutes.
  • Be sure the bottom is coated.
  • Finally, place the mold into the freezer for ten minutes.

Espresso Caramel

  • First, stir together the contents of one can of coconut milk.
  • Second, measure out 1/2 cup of Full-Fat Unsweetened canned Coconut Milk.
  • Pour the remaining coconut milk into a storage container and place it in the fridge for another use at a later time.
  • Third, in a medium pot over medium heat add 1/2 cup of coconut milk, maple sugar, salt, and instant coffee granules.
    1/2 cup canned unsweetened coconut milk, 1-2 tsp instant coffee or espresso granules, 1 cup maple sugar, 1/4 tsp salt
  • Stir until the ingredients are combined.
  • Heat for 3-6 minutes.
  • Next, allow the caramel to change to a dark color.
  • Finally, when it changes color remove it from the heat.
  • Allow it to cool slightly.
  • Once the molds have chocolate in them freeze them for 10 minutes.
  • Next, pour a small amount of espresso caramel into the mold.
  • Use an off-set spatula to scrape off any excess caramel.
  • Return the molds to the freezer for 1 hour.
  • Next, reheat the chocolate by microwaving for 30 seconds and stirring.
  • Remove the molds from the freezer and brush the bottoms of each mold with more chocolate.
  • Make sure it is a nice layer of chocolate.
  • Place back into the freezer for up to 1 hour.
  • Remove and pop out the candy.
  • Allow to come to room temperature and serve or place inside a Easter Basket or Christmas Stocking.

Notes

Nutrition Facts
Servings 24.0
Amount Per Serving
Calories 67
% Daily Value *
Total Fat 4 g 7 %
Saturated Fat 3 g 15 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 42 mg 2 %
Potassium 66 mg 2 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 2 g 9 %
Sugars 2 g  
Protein 1 g 2 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Serving: 24pieces | Calories: 67kcal | Carbohydrates: 8g | Protein: 1g

Chocolate Espresso Caramel Candy two pictures of candy for Easter Baskets

Share this:

  • Twitter
  • Facebook
  • Pinterest


« Gluten-Free Vanilla Cake
Jalapeno Chilean Sea Bass »

Hang Out With Me on Social Media

  • facebook
  • twitter
  • instagram
  • pinterest

Recent Posts

  • Curried Tuna Salad
  • Baked Halibut Orange-Ginger Reduction
  • Flourless Chocolate Cake
  • Gluten-Free Strawberry Banana Mini-Muffins
  • Rosemary Red Onion Dressing
Chicken Stir-Fry with black sesame oil and fresh ginger, with fresh vegetables of your choice with lite sesame, garlic, and ginger sweet and salty flavor

 Chicken Stir-Fry Recipe

Gluten-Free Swedish Midsummer Strawberry Cake slice on a plate

Gluten-Free Swedish Strawberry Cake

GLuten-Free Sweet and Tart Lemon Waffles Recipe

Gluten-Free Sweet and Tart Lemon Waffles

Categories

This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

COPYRIGHT © 2018-2023 LaRena’s Corner ©©  Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [LaRena Fry] and [LaRena’s Corner] with appropriate and specific direction to the original content.

 

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in

1 shares