these soft caramels have a creamy, chewy texture that melts in your mouth and never sticks to your teeth. they are delicious on their own or dipped in chocolate. for the best texture, allow the caramels to sit at room temperature overnight to fully set up.
2 cups heavy cream
2 cups cane sugar
2 cups rice syrup
1/2 cup honey
½ cup softened butter, cut into small cubes
1/2 cup water
3 t french sea salt
1. prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. cut the foil long enough so that it comes up over the sides of the pans. place coffee beans in bottom of pan, spacing evenly so there is one coffee bean per cut caramel. sprinkle french sea salt to evenly coat pan.
2. combine the cream and honey in a small saucepan, and place the saucepan on a burner set to the lowest heat setting. you want the honey and cream to be warm, but do not allow it to boil.
3. in a medium-large saucepan combine the rice syrup, water, and cane sugar over medium-high heat. stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
4. insert a candy thermometer and reduce the heat to medium. allow the mixture to come to a boil and cook until the thermometer reads 250 degrees.
5. add the softened butter chunks and the warm honey-cream mixture. the temperature should go down about 30 degrees.
6. continue to cook the caramel, stirring constantly so that the bottom does not scorch. cook it until the thermometer reads 244, and the caramel is dark golden brown.
7. remove the caramel from the heat and immediately pour it into the prepared pan. do not scrape candy from the bottom of the saucepan. allow the candy to sit overnight to set up and develop a smooth, silky texture.
8. when you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
9. spray a large knife with nonstick cooking spray. firmly cut into the caramels, creating 1” squares. wipe the blade and re-spray as necessary.
10. wrap the squares in waxed paper. the caramels will gradually spread and lose their square shape if not wrapped soon after cutting. alternately, you can dip them in chocolate once they are cut.
once the caramels have set their shape, you can re-wrap them in pretty parchment paper pouches tied with twine, string, or pretty ribbons. caramels can be stored at room temperature for up to two weeks, if you can resist them for that long!