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Chocolate Espresso Caramel Candy on a table with an Easter decoration
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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


1 - 3 Egg Candy Molds
1 Pots Pans
1 Measuring cups and spoons
1 Spatula
1 Candy Wrappers


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


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.


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.


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