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:
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.
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. 
Finally, 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.
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.
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.
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
Equipment
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
