Bailey’s Irish Cream Caramels Recipe

Instructions

1. Prepare an 8x8 or 9x9 square pan with two layers of parchment paper, covering all sides. Crease parchment at corners and use a bit of cooking spray between the layers to ensure that the parchment doesn't slide. Spray top of parchment with a light layer of cooking spray.
2. In a medium to large saucepan (at least 3 quarts), combine coffee, sugar and corn syrup.  Bring to a boil over medium heat. Boil until sugar has completely dissolved, carefully checking by swirling a metal spoon in the mixture and checking the back of the spoon for signs of sugar crystals. Mixture should be fragrant and a deep golden brown.
3. Meanwhile, melt together Baileys, heavy cream, butter and sea salt in a small saucepan. Bring mixture to a simmer to a simmer, then remove from heat and set aside until sugar mixture is ready.
4. Once sugar mixture is ready, remove from heat and carefully add cream mixture to the large saucepan. The sugar mixture will rise and bubble when cream is added.
5. Stir in the vanilla with a wooden spoon and return the sauce to medium low heat. Cook until a candy thermometer reads 248 to 252 degrees Farenheit, about 10 t0 15 minutes depending on your stovetop. Keep a close eye on the mixture as it will get 'stuck' at temperatures along the way and then will suddenly jump up several degrees. If the mixture is too cool, it will not set properly, and if it is too hot, it will be too hard.  This chart from the Joy of Baking is a fantastic guide.
6. Immediately remove from heat and pour into prepared pan, being careful not to splash the mixture. Only pour what comes out of the saucepan. Do not scrape caramel off the sides into the pan, as this mixture will be slightly overcooked.
7. Refrigerate until set, at least two hours.
8. Remove caramel from pan by lifting the parchment out of the pan. Cut into squares with a sharp knife. and cut into desired size with a sharp knife. Wrap caramels with strips of parchment or wax paper.