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Turn basic ingredients into fancy cream-filled caramels that'll blow away anything from a candy shop. These handcrafted goodies wrap rich buttery caramel around a creamy vanilla center, giving you that perfect mix of chewy outside and smooth inside.
After making batch after batch, I've learned that watching your temperatures and getting the timing right is what makes these caramels turn out amazing.
Key Ingredients
- For Caramel:
- European-Style Unsalted Butter: Contains more butterfat
- Soft Light Brown Sugar: Make sure it's not dried out
- Evaporated Milk (Full-Fat): Don't try using anything else
- Light Corn Syrup: Keeps sugar from forming crystals
- Pure Vanilla Extract: Skip the fake stuff
- For Filling:
- Sifted Powdered Sugar: Sift before you measure it
- Vegetable Shortening: Should be at room temp
- Vanilla Bean Paste: Gives much stronger flavor
- Salt (Just a Pinch): Brings out the vanilla taste
Step-by-Step Guide
- 1. Making the Caramel:
- Grab a heavy 5-quart pot and mix butter, brown sugar, evaporated milk, and corn syrup. Cook on medium heat, always stirring with a silicone spatula until it hits 241°F (soft ball stage). Take it off the heat, mix in vanilla. Pour into a 9x13 pan lined with parchment and smooth it out with an offset spatula.
- 2. Creating Vanilla Cream:
- Mix your sifted powdered sugar, shortening, vanilla bean paste, and salt until it gets fluffy and light. The mix should keep its shape but still spread easily. Let your caramel cool until it's just warm before adding the cream.
- 3. Putting It Together:
- Spread your vanilla cream evenly on top of the caramel but leave a ½-inch edge all around. Starting from the long side, roll it up tightly using the parchment to help you. Roll once more to push the filling in nicely. Wrap in plastic and cool for 2 hours.
- 4. Slicing Technique:
- Use a sharp knife with a bit of oil on it to cut the log into 1-inch pieces. Wipe the knife clean between cuts for the best results.
- 5. Wrapping Technique:
- Wrap each piece in food-safe cellophane and twist the ends tight. Let them sit at room temperature for a full day to get the best texture.
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Fresh Storage Ideas
Keep your wrapped caramels in an airtight container at room temp for up to 3 weeks. If you want them to last longer, stick them in the fridge for up to 2 months. Just bring them back to room temperature before you eat them so they'll have the right texture.
Tasty Companions
- Chocolate truffles
- Nuts with sugar coating
- Buttery shortbread
- Packages of hot cocoa
- Fancy coffee
- Pretty gift containers
Tasty Twists
Make them your own with:
- Coffee extract mixed into the filling
- A middle layer of chocolate ganache
- A sprinkle of sea salt on top
- Maple flavor added in
- A touch of orange extract
- Bits of crushed peppermint
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These homemade treats show that anyone can make great candy with a little care. Success comes down to not rushing, watching your temperatures, and wrapping them properly. Whether you're making them as gifts or just for your family, they'll turn out looking and tasting like they came from a fancy candy shop.
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Closing Thoughts
Just remember that making candy mixes science with creativity. Take your time with each part, especially watching temperatures and textures. You'll end up with caramels that make everyone smile when they take a bite.
Frequently Asked Questions
- → Why do I need a candy thermometer?
- Getting the temperature just right makes sure your caramels have the perfect chewiness.
- → Can I use a hand mixer instead?
- The vanilla filling needs lots of mixing power, so you really want a stand mixer for best results.
- → What's the best way to keep these fresh?
- Wrap each piece in wax paper and they'll stay good at room temperature for about 2 weeks.
- → What's the point of rolling the caramel?
- Rolling helps close up any gaps and makes sure all pieces look the same when you cut them.
- → Can I try different flavors?
- Absolutely, swap in maple or almond extracts in the filling for something different.