Ingredients:

  • 1 cup (200 g) granulated sugar
  • 1/4 cup (50 g) light corn syrup
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons (30 g) unsalted butter
  • 1/2 teaspoon (2 g) salt
  • 2 tablespoons (30 ml) brewed espresso or strong coffee
  • 8 oz (225 g) dark chocolate (at least 60% cocoa), chopped
  • 1 teaspoon (5 ml) coconut oil or shortening (optional, for smoothness)

Instructions:

  1. Line the baking pan with parchment paper, leaving overhang for easy removal later.
  2. In a heavy-bottomed saucepan, combine sugar and corn syrup over medium heat. Stir until sugar dissolves.
  3. Allow the mixture to bubble without stirring until it reaches a deep amber color (about 340°F or 170°C).
  4. Carefully stir in heavy cream, butter, and espresso until fully combined. Add salt and mix well.
  5. Pour the caramel into the prepared pan and let it cool at room temperature, then refrigerate for at least 30 minutes, or until set.
  6. Once set, lift the caramel out of the pan using parchment overhang and cut into small squares or rectangles.
  7. In a microwave-safe bowl or double boiler, melt the dark chocolate with coconut oil until smooth. Stir occasionally to avoid burning.
  8. Dip each caramel piece into the melted chocolate, allowing excess chocolate to drip off. Use a fork for easy handling.
  9. Place the dipped caramels on a parchment-lined tray.
  10. Allow chocolate to set at room temperature or refrigerate briefly until firm.