baileys irish coffee caramels
Baileys Irish Cream, espresso and espresso flavored salt turn ordinary caramels into extraordinary bites of St. Patrick’s Day goodness in these Bailey’s Irish Coffee Caramels.
These Baileys Irish Coffee Caramels are incredibly addicting. The caramel is buttery rich with distinct pops of coffee and Bailey’s Irish Cream flavor. I had some Espresso Brava Salt from Saltworks on hand that enhanced the flavors beautifully, but plain sea salt could just as easily be substituted. Please don’t be intimidated by making homemade caramels – they’re foolproof with the help of a candy thermometer and this recipe is a must try this St. Patrick’s Day!
- ¼ cup black coffee
- 1½ cups granulated sugar
- ¼ cup light corn syrup
- ¾ cup Baileys Irish Cream
- ¼ cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fine sea salt (I used Espresso Brava Salt)
- ½ teaspoon pure vanilla extract
- Line an 8×8 inch square cake pan by criss-crossing two sheets of parchment paper, being sure to cover all sides. Spray lightly with cooking spray and set aside.
- Combine coffee, sugar and corn syrup in a deep saucepan and bring to a boil over medium high heat. Boil until mixture is fragrant and a deep golden brown, swirling occasionally. The coffee makes this stage more difficult to judge on color alone, but the mixture should bubble and then clarify once the sugar has completely dissolved.
- In a small saucepan, bring Baileys, cream, butter and sea salt to a simmer while waiting for the sugar mixture to brown. Once simmering and butter melted, remove from heat and set aside.
- When sugar mixture is ready, turn off heat and slowly add cream mixture. Make sure that you use a deep saucepan for the sugar mixture and take caution as the sugar and cream combination will bubble violently at first.
- Stir in the vanilla with a wooden spoon and return the caramel to medium low heat. Stirring occasionally, cook for about 10 minutes until a candy thermometer reads 248 degrees Fahrenheit.
- Once desired temperature is reached, remove from heat and carefully pour caramel into prepared cake pan. Do not scrape sides of saucepan; this caramel will be slightly overdone and can be discarded.
- Refrigerate until caramel is set, about two hours.
- Remove caramel from pan and cut into desired size with a sharp knife. Wrap caramels with 4×4″ squares of candy foil or wax paper.
GADGETS
High Temperature Candy Thermometer
RESOURCES
Assorted candy foils can be found at the Layer Cake Shop.
Espresso Brava Salt available from Saltworks.
I am having the worst luck with these. The first time I made them they were perfect. Every time since then, the caramel gets really thick after used the cream mixture and burns before reaching 248. It’s getting frustrating. I cooked it at medium low but it seems the longer it cooks the more it reduces and thickens. Can you help?
This recipe is great. I didn’t have coffee but used a chocolate Chai tea instead. Awesome! Thanks for this.recipe.
Hi would this recipe be good for making caramel apples? Thanks
How many does this batch make
I think these would really be good dipped in chocolate!
Hi!
I was just wondering, do you have to use salt? I know most reciepes need to be exact but I am not fond of salt.
Hi Joanie, omitting the salt will not affect the chemical balance of these caramels and you’ll still achieve the consistency desired. However, it is key to bringing out the flavors. Without salt they will likely taste flat and overly sweet.
Please clarify about the black coffee…is this coffee grounds? Or an actual cup of black coffee? If I wanted to substitue espresso powder, how much would you suggest? Kind thanks, Skye
Hi Skye, this is a cup of black coffee. I would not substitute espresso powder unless mixed with water. Caramels are a delicate balance of dry to liquid ingredients and you’ll need the liquid coffee to adhere to that ratio.
Made these caramels last night for a gift. I do not like coffee, or anything coffee related but these caramels are great!
I’ll be honest. I have never been too fond of salted caramels…chewy or toffee-like or otherwise. But just the idea of Bailey’s and espresso in them is making me want to run to the store for a candy thermometer.
I love your blog here!
Thanks for the kind words! The salt in these caramels is definitely more to enhance and bring out the other flavors. Unlike some of my other salted recipes (that usually include an extra sprinkle), I wouldn’t classify these as a true salted caramel. I have a feeling you’d love them! :)
I literally gasped when I saw this. What an amazing idea!! I am gonna have to make sure that if I try these, I have somebody to gift them to, I think I might have trouble staying away from them. They sound heavenly! : )
I made this batch intentionally to mail to several people (they ship beautifully!) and had to make a second pan just for me. They are impossible to stay away from! :) I do hope you and your friend enjoy them if you have a chance to make them.