Espresso Caramels

Wow. It has been a LONG time since I posted. I probably lost all of my loyal followers, (I still love you guys).
My first attempt at making caramel candies. They turned out fabulous. I'm honestly not all that into caramels, but these had me going back for seconds!
From Heidi's 101cookbooks.com recipe, which I will re-post here and add my own tips.

Ingredients:
1 c. honey
1 tsp. espresso grounds
1/2 tsp sea salt or fleur de sel
1 c. heavy whipping cream

Add all ingredients to a medium All-Clad 4 qt. saucepan. Bring cream and espresso to a bubbling. Once bubbling around the edges, add honey. Boil. Then, reduce to a "simmer"- medium low heat depending on your stove, stirring constantly. I have a gas stove and the number dial was in-between 2-3 to get the simmer. Heidi's recipe says 15-20 minutes, but you need MUCH longer than that.
You must get the mixture to 250 using a candy thermometer. It took me over an hour. Use the hard ball test to see if the caramel is done, place a teaspoon of the hot mixture in a glass/bowl of cold water. If the caramel congeals and you can ball it up, it is done.
Once done, pour the hot mixture into a glass/ceramic pyrex with parchment or a Silpat. Place in the fridge for 10-15 minutes to have the caramel cool and set a bit. Then, remove from fridge and roll out using a rolling pin to desired thickness.
I used parchment to individually wrap each candy, after slicing them into candy rolls.