Vanilla Cream Caramels Recipe

Introduction

These Vanilla Cream Caramels combine rich, buttery caramel with a smooth, vanilla-flavored cream center for a truly decadent treat. Soft, chewy, and impossibly delicious, they are perfect for gifting or indulging at home.

Ingredients

• 113 grams unsalted butter
• 340 grams brown sugar
• 4 grams salt
• 340 grams evaporated milk (1 can)
• 170 grams heavy cream
• 285 grams corn syrup
• 475 grams powdered sugar
• 90 grams vegetable shortening
• 75 grams corn syrup
• 2 grams vanilla
• Water, as needed

Instructions

1. Step 1: Lay out a large piece of parchment paper big enough to fit a 10″ x 16″ rectangle with space around the edges.
2. Step 2: In a heavy bottomed pot, combine butter, brown sugar, salt, evaporated milk, heavy cream, and 285 grams of corn syrup. Cook over medium-low heat, stirring constantly until the butter melts and sugar dissolves.
3. Step 3: Increase heat to medium and bring the mixture to a boil, stirring constantly.
4. Step 4: Raise heat to medium-high and continue stirring until the caramel reaches 241°F (116°C) on a candy thermometer.
5. Step 5: Remove from heat and pour the caramel onto the prepared parchment paper. Spread it evenly into a 10″ x 16″ rectangle and allow it to cool completely while you prepare the vanilla cream.
6. Step 6: For the vanilla cream, place vegetable shortening in a mixing bowl and mix on low speed for one minute.
7. Step 7: Gradually add powdered sugar, about 1/2 cup at a time, mixing after each addition.
8. Step 8: Add vanilla and the remaining 75 grams of corn syrup. Mix until the mixture resembles goat cheese crumbles.
9. Step 9: Add a small amount of water and mix. Continue adding water as needed until the texture feels like play-doh and clumps together like clay when squeezed.
10. Step 10: Dump the vanilla cream mixture onto a work surface (parchment paper or cutting board) and knead until a dough forms. Set aside.
11. Step 11: Cut the cooled caramel slab into four equal pieces.
12. Step 12: Spread a thin layer of vanilla cream over each caramel piece, leaving a 1/2″ space along the top long side. The cream layer should be about half the height of the caramel.
13. Step 13: Carefully roll each caramel piece into a log, pressing gently to seal the cream inside.
14. Step 14: Using your hands, roll the caramel logs lengthwise like pretzel dough to elongate them to 12-15 inches, smoothing out any seams.
15. Step 15: Slice the logs into 1/2″ thick pieces and wrap individually as desired.

Tips & Variations

• Use a candy thermometer to monitor temperature precisely for perfect caramel texture.
• If you prefer a firmer cream center, chill the vanilla cream dough before assembling.
• Try adding a pinch of cinnamon or nutmeg to the vanilla cream for a subtle warm spice.
• Wrap caramels in wax paper or parchment for easy handling and storage.

Storage

Store the caramels in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator for up to a month. Allow refrigerated caramels to come to room temperature before enjoying for the best texture. Avoid freezing as it may affect texture and chewiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute heavy cream with something else?

Heavy cream adds richness and smoothness to the caramel. You can substitute with full-fat coconut milk for a dairy-free option, but it may alter the flavor and texture slightly.

How do I know when the caramel is done?

The caramel is done when it reaches 241°F (116°C) on a candy thermometer. This temperature ensures the caramel sets properly and has a soft, chewy texture.

Vanilla Cream Caramels Recipe

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★★★★★

4.7 from 91 reviews

Delight in these homemade Vanilla Cream Caramels featuring a rich, buttery caramel base layered with a smooth vanilla cream center. Perfectly balanced with sweet brown sugar, creamy evaporated milk, and a luscious vanilla-flavored cream, these soft, chewy treats are rolled and sliced for easy enjoyment and gifting.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: Approximately 40 caramels (depending on slice size) 1x
• Category: Confectionery
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel

• 113 grams unsalted butter
• 340 grams brown sugar
• 4 grams salt
• 340 grams evaporated milk (1 can)
• 170 grams heavy cream
• 285 grams corn syrup

Vanilla Cream

• 475 grams powdered sugar
• 90 grams vegetable shortening
• 75 grams corn syrup
• 2 grams vanilla extract
• Water (amount as needed for texture)

Instructions

1. Prepare Caramel Base: Lay out a large piece of parchment paper that can accommodate a 10″ x 16″ rectangle with extra space around the edges. In a heavy-duty, thick-bottomed pot, combine the butter, brown sugar, salt, evaporated milk, heavy cream, and corn syrup. Cook over medium-low heat, stirring constantly until the butter melts and the sugar dissolves.
2. Cook Caramel: Increase the heat to medium and continue stirring constantly as the mixture begins to boil. Then raise the heat to medium-high and constantly stir until the caramel reaches a temperature of 241°F (115°C) to ensure the correct soft-ball stage.
3. Cool Caramel: Turn off the heat and pour the hot caramel onto the parchment paper. Spread it evenly into a thin 10″ x 16″ rectangle. Allow it to cool completely while preparing the vanilla cream layer.
4. Make Vanilla Cream: In a mixing bowl, beat the vegetable shortening on low speed for one minute. Gradually add the powdered sugar, about half a cup at a time, mixing well between additions. Stir in the vanilla extract and corn syrup until combined; the mixture should resemble goat cheese crumbles.
5. Adjust Cream Consistency: Add water carefully, mixing to achieve a dough-like consistency that feels like play-doh and clumps together into a clay-like texture when squeezed. Add more water sparingly if needed.
6. Knead Cream Dough: Turn the vanilla cream mixture onto a work surface lined with parchment paper or a large cutting board. Knead until a uniform dough forms. Set aside for assembly.
7. Assemble Caramels: Cut the cooled caramel slab into four equal pieces. Spread a thin layer of vanilla cream on top of each caramel piece, covering it but leaving a 1/2″ space along the top long edge. The cream layer should be about half the height of the caramel layer.
8. Roll Caramels: Starting at one side, roll each caramel piece into a log shape. Use your hands to roll and stretch the caramel logs lengthwise, aiming for a length of 12-15 inches. Roll until the caramel seams disappear and the log is smooth.
9. Slice and Wrap: Cut each caramel log into 1/2″ thick slices. Wrap each individual caramel piece in your preferred packaging for storage or gifting.

Notes

• Use a candy thermometer to accurately gauge caramel temperature to ensure proper texture.
• Cooling the caramel completely before adding the vanilla cream layer prevents mixing and maintains layered texture.
• Adjust amount of water in vanilla cream carefully to avoid overly sticky or dry dough consistency.
• For best texture, use parchment paper to handle caramel and cream dough easily during rolling and cutting.
• Store wrapped caramels in an airtight container at room temperature or in a cool place to maintain softness.

Keywords: vanilla cream caramels, homemade caramels, soft caramels, caramel candy, layered caramel recipe