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