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Salted Caramel Candies


For me, every food has a bit of nostalgia tied to it.  Caramel macchiatos instantly take me back to high school when I worked as a barista.  Most Saturday mornings were spent at the crack of dawn, stifling yawns while peddling espressos to the antiquing-mini-van-mom or overachievers (I mean really, who voluntarily gets up at 5 am on a Saturday?)  The lure of fat steaming stacks of pancakes, fuzzy jammies, and cartoons is all too overwhelming for me.

As long as you get an accurate digital candy thermometer, making your own candy isn’t too terribly difficult, not to mention, you can really control the quality of what goes in.

5.0 from 4 reviews

Salted Caramel Macchiato Candies
Prep time

Cook time

Total time


Serves: 35-40 Pieces

  • 3 c brown sugar
  • ½ c espresso
  • ½ c golden syrup
  • 2 c room temperature heavy cream
  • 10 tb unsalted melted butter
  • 1 ts pure vanilla
  • ¼ ts fine salt
  • Coarse salt {for sprinkling}

  1. Spray and line a pan with parchment/wax/silpat.
  2. In a tall, heavy bottomed pot, swirl-don’t stir and dissolve your sugar, espresso, and syrup until bubbly.
  3. Turn off the heat and carefully tip in your butter, cream, and vanilla.
  4. Return your pan to heat and cook your mixture until it reaches 244-248.
  5. Pour into your well greased/lined pan, dust with coarse salt, and allow it to set for a few hours before slicing.

This will be making another appearance in my holiday gift haul

Love and early morning jolts,

Your Squishy Monster ^.~

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