Ingredients
- 1 cup heavy cream
- 1 tablespoon instant espresso powder
- 1/2 teaspoon sea salt
- 1 cup honey
Preparation
Step 1
In a medium heavy-bottom saucepan, add the cream, espresso powder and salt. Bring the mixture almost to a simmer - you are looking for bubbles to form around the edges. Stir in the honey and increase the heat to bring the mixture to a boil. Reduce heat to a simmer and cook, stirring constantly, until the mixture reaches around 258 degrees on a candy thermometer - roughly 15 to 20 minutes. Remove from the heat.
Carefully pour the mixture into a heat-safe bowl and place it in the refrigerator until the caramel begins to thicken, about 15 minutes. Scoop the somewhat cooled mixture onto a baking sheet lined with parchment paper. Set aside and let cool completely before cutting. Once cut, wrap the individual caramels in parchment or wax paper and store in a cool place (can be refrigerated as well).
Depending on the size you cut the caramel into, it should make roughly 24 pieces.