Vanilla Cream Caramels (Print Version)
# Ingredients:
→ Caramel
01 -
113 grams unsalted butter
02 -
340 grams brown sugar
03 -
4 grams salt
04 -
340 grams evaporated milk (1 can)
05 -
170 grams heavy cream
06 -
285 grams corn syrup
→ Vanilla Cream
07 -
475 grams powdered sugar
08 -
90 grams vegetable shortening
09 -
75 grams corn syrup
10 -
2 grams vanilla
# Instructions:
01 -
Lay out a large piece of parchment paper. This should be large enough to fit a 10" x 16" rectangle with room around each side.
02 -
In a heavy duty, thick bottomed pot, combine butter, brown sugar, salt, evaporated milk, heavy cream, and corn syrup.
03 -
Cook over medium-low heat, stirring constantly, until butter has melted and sugar has dissolved.
04 -
Turn heat to medium. Stirring constantly, bring mixture to a boil.
05 -
Turn heat to medium high. Stirring constantly, cook caramel until temperature reaches 241F.
06 -
Turn off heat. Pour caramel on parchment. Spread into a thin layer, making a 10" x 16" rectangle. Cool completely.
07 -
Place shortening in mixing bowl. Mix on low for one minute. Add powdered sugar, ½ cup at a time. Add vanilla and corn syrup. Mix until combined. Add water as needed until mixture feels like play-doh. Work ingredients until dough forms.
08 -
Cut caramel slab into four equal pieces. Apply vanilla cream in a thin layer to caramel, leaving ½" space at the top long side. Roll up caramel into a log.
09 -
Roll caramel long to lengthen to 12-15 inches. Cut into ½" slices. Wrap in desired packaging.
# Notes:
01 -
Requires precise temperature control
02 -
Vanilla cream should be half height of caramel layer
03 -
Roll until no caramel seam is visible