Name: Espresso Caramel Squares with Dark Chocolate Drizzle
Prep time: 20 min
Cook time: 30 min
Total time: 120 min
Yield: 64 squares
Cuisine: American cuisine
Ingredients: 2 cup sugar (granulated); 0.75 cup water; 2 tbsp espresso powder; 1 cup heavy cream (warm); 0.5 cup butter (unsalted, cut into pieces); 1 tsp vanilla extract; 0.5 tsp sea salt; 6 oz dark chocolate (chopped or chips); 1 tbsp butter (optional, for gloss)

Decadent espresso caramel squares, glistening under warm light, are topped with a rich dark chocolate drizzle and a sprinkle of sea salt.

Indulge in these intensely flavorful espresso caramel squares, a sophisticated twist on a classic confection. Rich, chewy caramel infused with deep espresso notes is perfectly complemented by a luxurious dark chocolate drizzle. Each bite offers a delightful balance of sweet, bitter and aromatic coffee flavors, making them an irresistible treat for any coffee lover. These squares are easier to make than they appear, requiring simple pantry staples and a bit of patience while the caramel sets. They are perfect for gifting, special occasions or simply as a way to elevate your afternoon coffee break. The glossy chocolate top and the signature caramel chew provide a satisfying textural contrast and a truly decadent experience, ensuring a memorable homemade candy.

Preparation time: 20 min
Cooking time: 30 min
Total time: 2 hrs
Servings: 64

Instructions

Prepare the Caramel

1Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
2In a medium saucepan, combine the sugar and water. Stir gently until the sugar is moistened. Add the espresso powder and stir to combine.
3Cook over medium heat, without stirring, until the mixture turns an amber color. Swirl the pan occasionally to ensure even cooking. This should take about 8-12 minutes.
4Carefully and slowly whisk in the warm heavy cream. The mixture will bubble up vigorously. Continue whisking until smooth.
5Add the butter, vanilla extract, and sea salt. Stir until the butter is completely melted and the mixture is well combined.
6Continue to cook, stirring constantly, until the caramel reaches 240°F (115°C) on a candy thermometer. This should take about 5-10 minutes.
7Pour the hot caramel into the prepared baking pan. Spread evenly.

Add Chocolate Drizzle and Set

1While the caramel is still warm (but not hot to the touch), melt the dark chocolate and optional butter in a heatproof bowl set over a saucepan of simmering water, or in the microwave in 30-second intervals, stirring in between.
2Once smooth, drizzle the melted chocolate over the caramel surface. Use a toothpick or skewer to create swirls if desired.
3Let the caramel cool completely at room temperature for at least 1.5 to 2 hours, or until firm to the touch.
4Once set, use the parchment paper overhang to lift the caramel out of the pan. Cut into squares using a sharp knife.

Instructions

Prepare the Caramel

1Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
2In a medium saucepan, combine the sugar and water. Stir gently until the sugar is moistened. Add the espresso powder and stir to combine.
3Cook over medium heat, without stirring, until the mixture turns an amber color. Swirl the pan occasionally to ensure even cooking. This should take about 8-12 minutes.
4Carefully and slowly whisk in the warm heavy cream. The mixture will bubble up vigorously. Continue whisking until smooth.
5Add the butter, vanilla extract, and sea salt. Stir until the butter is completely melted and the mixture is well combined.
6Continue to cook, stirring constantly, until the caramel reaches 240°F (115°C) on a candy thermometer. This should take about 5-10 minutes.
7Pour the hot caramel into the prepared baking pan. Spread evenly.

Add Chocolate Drizzle and Set

1While the caramel is still warm (but not hot to the touch), melt the dark chocolate and optional butter in a heatproof bowl set over a saucepan of simmering water, or in the microwave in 30-second intervals, stirring in between.
2Once smooth, drizzle the melted chocolate over the caramel surface. Use a toothpick or skewer to create swirls if desired.
3Let the caramel cool completely at room temperature for at least 1.5 to 2 hours, or until firm to the touch.
4Once set, use the parchment paper overhang to lift the caramel out of the pan. Cut into squares using a sharp knife.

Nutrition Information

Calories: 130 kcal
Protein: 1 g
Fat: 8 g
Carbs: 15 g

Nutrient	Per serving
Calories	130 kcal
Protein	1 g
Fat	8 g
Carbs	15 g

Tips

Ensure your heavy cream is warmed before adding it to the hot sugar mixture to prevent splattering.
Use a candy thermometer for accuracy. Caramel can burn quickly, so watch it closely.
Store the finished caramel squares in an airtight container at room temperature.