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1
Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
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2
With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.
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3
Set aside.
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4
In a 3-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.
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5
Add the sugar, honey, and corn syrup, stir to blend, and return the mixture to a boil.
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6
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
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7
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 257F on the thermometer (10 to 15 minutes), stirring occasionally with a wooden spoon or heatproof spatula.
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8
Remove the pan from the heat, stir in the butter and dissolved espresso, then pour the mixture into the prepared pan.
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9
Let the caramel cool completely at room temperature (2 to 3 hours).
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10
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
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11
Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel.
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12
Cut the caramel evenly into 1-inch squares.
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13
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.
