Kahlua Caramels
Author: adapted from Bon Appetit December 2013
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
  • 2 cups sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1 – 14 ounce can sweetened condensed milk
  • 2 tablespoons Kahlua liqueur
  • ½ teaspoon kosher salt
  • sea salt for sprinkling on top
  1. For the Kahlua caramels:
  2. Spray an 8” x 8” baking pan with nonstick cooking spray and line the pan with parchment paper. Set aside.
  3. In a medium size saucepan , stir the sugar, corn syrup and water together over medium high heat until the sugar is dissolved. Stop stirring and cook until the mixer is a deep amber color, swirling the pan often.
  4. Remove the pan from the heat and whisk in the butter and sweetened condensed milk. This mixture will bubble so stir quickly but carefully.
  5. Attach a candy thermometer to the pan. Whisk constantly over medium high heat until the temperature reaches 240°.
  6. Remove from the heat and whisk in the Kahlua and kosher salt. Transfer to the prepared pan and cool completely.
  7. Once the caramel is cool, sprinkle the top with sea salt. Lift the parchment out of the pan and place on a cutting board.
  8. Butter a long knife and cut the caramels into squares or rectangles. Wrap each caramel in wax paper, twisting the ends to close.
  9. Store Kahlua Caramels in an airtight container and eat within two weeks…if they can make it that long.
  10. Betsy's tidbits:
  11. Cutting the caramels is a sticky process. Alternatives to buttering the knife are spraying it with nonstick vegetable spray or dipping the knife in warm water. Whichever way you choose, the caramels will form their final shape as they are rolled in the wax paper.
  12. The number of caramels will vary depending on how large you slice your caramels.
Additional time is needed for the caramels to cool.
Recipe by Desserts Required at https://www.dessertsrequired.com/kahlua-caramels