Description
Deliciously soft and creamy Vanilla Cream Caramels featuring a rich homemade caramel base wrapped around a smooth vanilla cream filling, perfect for candy lovers looking for a delightful treat with a beautiful swirl of flavors and textures.
Ingredients
For the Caramel:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsalted butter (1 stick)
- 1 teaspoon salt
- 12 oz evaporated milk (1 – 12oz can)
- 1 tsp vanilla extract
For the Vanilla Cream Filling:
- 1/2 cup vegetable shortening
- 2.5 cups powdered sugar (+ up to 1 additional cup as needed)
- 1/4 cup corn syrup
- 1 tsp vanilla extract
Instructions
- Prepare the Pan: Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure easy removal of the caramel later.
- Make the Caramel Base: In a large, heavy-bottomed pot over medium heat on the stovetop, combine granulated sugar, light corn syrup, unsalted butter, and salt. Stir occasionally as the mixture heats until it comes to a steady boil.
- Slowly Add Evaporated Milk: Once boiling, very slowly add evaporated milk about 1 tablespoon every 30 seconds, stirring constantly to prevent temperature drops. This process takes 10 to 15 minutes and is crucial to maintaining proper temperature.
- Cook to Temperature: Insert a candy thermometer and keep stirring the caramel mixture until it reaches between 240°F and 242°F. Adjust temperature if necessary according to altitude guidelines.
- Flavor and Pour: Remove the pot from heat and stir in vanilla extract. Pour the hot caramel evenly into the prepared pan and spread the top as needed.
- Cool and Set: Allow the caramel to cool completely until set, about 30 minutes in the fridge, or longer at room temperature.
- Cut into Portions: Once set, cut the caramel into 4 equal portions for rolling and filling.
- Make the Vanilla Cream Filling: Beat vegetable shortening until smooth. Gradually add powdered sugar, 1/2 cup at a time, mixing until fully incorporated. Add corn syrup and vanilla extract and mix until well combined to create a smooth, spreadable cream.
- Apply Cream and Roll: Spread one-quarter of the vanilla cream filling evenly on top of a caramel portion, leaving about 1/2-inch space at the bottom long edge. Roll the caramel tightly starting from the top edge into a log shape.
- Lengthen the Roll: Continue rolling the caramel log like pretzel dough, stretching it until it measures between 12 and 15 inches in length. This rolling action reduces the seam’s visibility and creates a swirl effect.
- Slice the Caramels: Using a very sharp knife heated with hot water or sprayed with nonstick spray, cut the logs into 1/2-inch slices to form individual caramels.
- Wrap and Store: Wrap each caramel slice individually in waxed or cellophane paper by rolling and twisting the ends closed. Store at room temperature; they will keep for several weeks.
Notes
- Make the Bullseye Centers: Instead of rolling the cream inside the caramel, roll the cream into a rope and then wrap the caramel around it before slicing for a cinnamon roll swirl effect.
- Use a Candy Thermometer: Essential for precise temperature control to achieve the perfect caramel texture.
- Cutting Caramels: Run your knife under hot water and spray with cooking spray as needed to get clean, round slices.
- Altitude Adjustment: Boiling point of water varies by altitude. Adjust caramel cooking temperature accordingly to ensure correct texture:
- Sea level: 242–245°F
- 2000 ft: 238–241°F
- 4000 ft: 234–237°F
- 6000 ft: 230–233°F
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
