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Oh, Salted Mocha Caramels—where have you been all my life? These soft, chewy caramels are the perfect combination of rich chocolate, bold espresso, and buttery sweetness, all finished with a sprinkle of flaky sea salt.
They’re a grown-up version of classic caramels and make the ultimate holiday candy (if you don’t eat them all before wrapping).
Krissy’s Notes
Every year, I tell myself I’m going to slow down before the holidays, and every year I end up making enough candy to open a small shop. These salted mocha caramels are one of the reasons why. They’re decadent, addictive, and surprisingly easy once you get comfortable boiling sugar.
They’re darker, richer, and more intense than traditional caramels. The kind that make you close your eyes after the first bite. And yes, they pair perfectly with a glass of wine or a cup of coffee. I also love gifting them alongside a batch of Copycat See’s Bordeaux and my Five Minute Microwave Fudge; they are pure magic in a holiday treat box.
What You’ll Need To Make Them
The complete recipe with ingredient quantities is in the recipe card below, but here’s a quick look at what makes these caramels special.
You’ll need heavy cream, dark chocolate, instant espresso, butter, sugar, light corn syrup, and flaky salt. The espresso brings out the chocolate’s depth, and the sea salt cuts the sweetness just enough to keep you coming back for another piece (or five).
If you’re gathering ingredients to make them, you might also consider making my Salted Caramel Sauce which you can drizzle over vanilla ice cream, Salted Caramel Fresh Apple Cake, or a Caramel Apple Pie Shot Recipe.
How to Make Salted Mocha Caramels
Detailed instructions are in the recipe card below, but here’s a quick summary.
Start by heating the cream with vanilla and espresso until scalding, then stir in the chocolate and butter until smooth. Separately, boil the sugar, corn syrup, and water until it turns a golden caramel color.
Carefully combine the two mixtures and cook until the caramel reaches 245°F. Pour into a parchment-lined pan, sprinkle with salt once slightly cooled, and let it set before cutting into bite-sized squares.
Make Ahead, Storage, and Reheating
To make ahead: Caramels are the perfect make-ahead treat! They keep their texture and flavor for weeks. Wrap them individually in wax paper once cooled.
To store: Store wrapped caramels in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.
To freeze: You can freeze them for up to 3 months. Just thaw at room temperature before serving.
Learn From Me
Homemade caramel can be intimidating, but it’s also one of the most satisfying things you’ll ever make.
Use a heavy-bottomed saucepan, watch your temperature closely, and keep your whisk moving when you add the cream mixture. If you do it right, you’ll have caramels that melt in your mouth without sticking to your teeth.
And a word of warning: these are dangerously good. I once made a double batch for gifting and still ended up with an empty tin.
Frequently Asked Questions
Here are some of the reader questions I’ve gotten about this recipe with my responses.
Use a sharp knife coated lightly with butter or cooking spray. You can also chill the caramel for 10–15 minutes before cutting. It helps firm them up just enough.
You can, but it really enhances the chocolate flavor without tasting like coffee. Even if you’re not a coffee drinker, don’t skip it.
Yes! It’s the only way to guarantee perfect texture which is soft and chewy, not sticky or hard. Caramels set at 245°F, so precision matters here.
I use an instant read thermometer to make different kinds of holiday treats including Peanut Brittle, Hazelnut Brittle, and Vanilla Fudge.
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Ingredients
- 1 cup heavy cream
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon instant espresso or espresso powder I used two Starbucks Via packets
- 4 ounces chopped bittersweet or dark chocolate finely chopped
- 3 tablespoons unsalted butter cut into pieces
- 1-1/8 cups sugar
- 5/8 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon flaked salt like Maldon’s
Instructions
- Line an 8″ square pan with parchment paper. Set aside.
- Combine the 1 cup heavy cream, 1/4 teaspoon pure vanilla extract, and 1 tablespoon instant espresso or espresso powder in a medium-sized saucepan and heat while swirling until scalding. As soon as the mixture starts to bubble and appears to coat the bottom of the pan, you'll know its done. Remove from the heat, add the 4 ounces chopped bittersweet or dark chocolate and allow to sit for a minute to allow it to melt. Then, stir until it turns into a completely smooth mixture. Stir in the 3 tablespoons unsalted butter.
- Using a medium to large (at least 4 quart) pot, combine the 1-1/8 cups sugar, 5/8 cup light corn syrup, and 1/4 cup water in this large saucepan and stir to combine. Heat mixture over medium heat until the sugar melts and then increase heat to high to bring the mixture to a full boil. You may occasionally swirl the mixture but do not stir. You may also use a brush to run water down the sides of the pot to wash down any crystals – this will eventually evaporate.
- You want to cook the sugar just until it starts to change color and take on more of a caramel color and smell. You’ll notice a reduction in the bubbles at this point too. Remove from heat.
- To make the caramel, pour the chocolate cream mixture into the sugar, stir to mix, and add your thermometer to the pot. Bring to a boil over high heat and whisk constantly until it reaches 245°F. The moment it reaches temperature, pour it into your prepared pan. Do not scrape out anything that has stuck to the pan as it may have been overcooked.
- Allow the caramel to sit for about 10 minutes before sprinkling with 1/4 teaspoon flaked salt. If its too hot, the salt will sink in. Start with a small amount and if it sinks, wait a bit longer to add the rest.
- Allow to caramel to cool completely at room temperature. Transfer to a cutting board and cut into small pieces. Wrap them individually in wax paper. If you cut the pieces and don’t wrap fast enough, they will stick together, so you may want to cut just a few rows at a time.
- Store wrapped caramels in an airtight container at room temperature (or you may freeze) until you’re ready to share.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Coffee and chocolate are the best paring ever. Your caramels look fabulous and I love the addition of sea salt on top.
Wow! This recipe is EPIC! I could spend hours here looking through all the beautiful recipes.
Yum, this is a more grown-up version of caramels. Definitely a perfect gift to make for friends come Christmas. 🙂
Yes, where have these salted mocha caramels been all my life? I would gladly make up a batch and sit down on my couch with a glass of wine and enjoy these all by myself. They look divine!
These are so good Krissy! I love dropping one in my coffee. It sweetens up my day. Thanks for sharing!
Hi Krissy,
These look fabulous and I’m going to try this recipe! Any tips on cutting the caramels? Mine always stick to the knife and I have to constantly wash the knife after each cut.
Thanks,
Pearl
Hi Pearl, I don’t remember having an issue cutting these because they had just the right amount of sticky where the knife didn’t get all messed up. No extra work was needed!