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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/vanilla-cream-caramels-recipe/