Creamy Vanilla Filled Caramels (Print Version)
# Ingredients:
→ Caramel
01 -
113 grams butter, unsalted
02 -
340 grams sugar, brown
03 -
4 grams salt
04 -
340 grams milk, evaporated (1 can)
05 -
170 grams cream, heavy
06 -
285 grams corn syrup
→ Vanilla Cream
07 -
475 grams sugar, powdered
08 -
90 grams shortening, vegetable
09 -
75 grams corn syrup
10 -
2 grams vanilla
# Instructions:
01 -
Get a big sheet of parchment paper ready. Make sure it's big enough for a 10" x 16" shape with extra space around all edges.
02 -
Mix butter, brown sugar, salt, evaporated milk, heavy cream, and corn syrup in a sturdy pot with a thick bottom.
03 -
Use medium-low heat and keep stirring until your butter melts completely and all sugar dissolves.
04 -
Turn up to medium heat. Don't stop stirring as you bring the mixture to a bubbling boil.
05 -
Bump heat to medium high. Stir constantly while cooking until your caramel hits 241F.
06 -
Switch off the heat. Pour your caramel onto parchment and spread it thin to make a 10" x 16" rectangle. Let it cool all the way.
07 -
Put shortening in a bowl for mixing. Beat on low for a minute. Gradually add powdered sugar, half a cup each time. Mix in vanilla and corn syrup until everything's combined. Add water if needed so it feels like play-doh. Keep working it until you get a nice dough.
08 -
Slice your caramel slab into four equal parts. Spread vanilla cream thinly on each caramel piece, leaving a half-inch gap at the top long edge. Roll each piece into a log shape.
09 -
Stretch each log to 12-15 inches long. Cut into half-inch slices. Wrap them however you want.
# Notes:
01 -
You'll need exact temperature monitoring
02 -
Make sure vanilla cream is only half as thick as caramel
03 -
Keep rolling until caramel edges aren't visible