Place unwrapped caramel candies in a medium sauce pan.
In a separate bowl, combine evaporated milk and instant espresso powder. Add mixture to pan.
Cook over medium heat, stirring constantly until completely smooth. Stir in maple syrup.
Notes
It's super important to stir the sauce as the caramels melt. This will keep it from burning.
If you don't want to add instant espresso powder, you can leave it out. It adds just a hint of coffee or "mocha" flavor. You can use instant coffee, but the flavor will be even more mild and may not come through.
Add a teaspoon of vanilla extract and/or ½ teaspoon cinnamon for a flavor variation.
Store in an airtight container in the refrigerator for 2-3 weeks.