Prepare the Pan: Line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal.

Combine Ingredients: In a large pot, combine the nondairy butter, granulated sugar, soy milk, light corn syrup, and instant espresso powder.

Stir to mix.

Cook the Mixture: Place the pot over medium heat and bring the mixture to a boil, stirring constantly to prevent burning.

Monitor Temperature: Attach a candy thermometer to the side of the pot, ensuring it doesn't touch the bottom.

Continue to cook, stirring occasionally, until the mixture reaches 245°F (118°C).

Add Vanilla: Remove the pot from heat and stir in the pure vanilla extract.

Pour into Pan: Carefully pour the hot caramel mixture into the prepared baking pan, spreading it evenly.

Cool and Set: Allow the caramel to cool completely at room temperature, then refrigerate for about 1 hour to harden.

Cut into Pieces: Once set, use a sharp knife to cut the caramel into 1-inch (2.

5-cm) squares.

Wrap and Store: Wrap each piece individually in waxed paper and store in an airtight container at room temperature.