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Easy Coffee Candy Recipe

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Do you remember those chewy, caramelly one-bite-sized brown candies you loved as a kid? Well, there’s a caffeinated version for them. That’s the coffee candy. These lovely, sticky treats are sophisticated but also straightforward and delicious.

Well, there’s good news. You can make a whole batch of coffee candy at home, and they’re pretty easy to make! Here’s a fun coffee candy recipe to help you put together this classic confection. 

There’s no doubt you’ll have fun making these! Shall we get started? Here’s all you need to know about making coffee candy.

Easy Coffee Candy Recipe-2

What goes into coffee candy?

To make a large batch of coffee candy, you’ll need a few staple ingredients and a few others that you’ll have to get specifically for this project.

For starters, you’ll need sugar and brown sugar. The combination is what gives the candy its sweet flavor but also its caramel consistency. You’ll also need condensed milk (the sweet kind) and butter.

For the flavor, use instant coffee. It has all the taste of coffee without all that extra moisture. The final ingredient is corn syrup, and you need it to get the candy’s consistency precisely right. Corn syrup is actually the secret behind all these chewy candies.

How to make coffee candy?

In a nutshell, to make these candies, you just combine all the ingredients in a saucepan; it’s that easy. What’s not that easy is constantly mixing and keeping the temperature in check.

You’ll need a candy thermometer for this one, but trust me, you’ll be happy you got one. Making candy at home is tons of fun!

We’re making one large coffee candy in a baking pan, and once it cools down, we’re cutting it into cubes. Here’s where you can get creative with the shapes and sizes. Let’s check out the recipe and make ourselves a large batch of delicious coffee candy.

How to Make It

  • Prep Time5 min
  • Cook Time30 min
  • Total Time35 min
  • Serving Size24
  • Energy120 cal




Line a 9×9-inch baking pan with parchment paper and set it aside with some paper sticking out on the sides.


In a saucepan over a medium flame, add the sugar, brown sugar, corn syrup, condensed milk, instant coffee and butter. Stir until combined.


Continue stirring until a candy thermometer reads 250°F.


Remove from heat and pour into the baking pan. Tap to eliminate any bubbles.


Let the caramel cool down to room temperature before unmolding.


Cut the caramel into bite-sized pieces.

  • Nutrition Facts

  • Serving Size24
  • Amount per serving
  • Calories120
  • % Daily Value*Standard DV
  • Total Fat2.9 g78 g3.72%
  • Saturated Fat1.9 g20 g9.5%
  • Cholesterol10 mg300 mg3.33%
  • Sodium32 mg2300 mg1.39%
  • Total Carbohydrate23.7 g275 g8.62%
  • Total Sugars22 g
  • Protein1 g50 g2%
  • Calcium39 mg1300 mg3%
  • Potassium9 mg4700 mg0.19%
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