- vegetable oil, for baking sheet
- 2 cups heavy cream
- 2 1/4 cups sugar
- 85 g (6 tbsp) unsalted butter, cut into pieces
- 1 1/4 cups light corn syrup
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 2 tbsp cocoa powder (for chocolate caramel)
- 1 tbsp cocoa powder (for mocha caramel)
- 2 tbsp decaf instant coffee powder (for mocha caramel)
1. Line 3 pans with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
2. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer.
3. Immediately remove caramel from heat, and stir in salt and vanilla. Separate equally caramel onto 3 baking sheets. Chocolate caramel pan add cocoa powder. Mocha caramel pan add cocoa powder and coffee powder. Let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
4. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
1. Line 3 pans with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
2. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer.
3. Immediately remove caramel from heat, and stir in salt and vanilla. Separate equally caramel onto 3 baking sheets. Chocolate caramel pan add cocoa powder. Mocha caramel pan add cocoa powder and coffee powder. Let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
4. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.