Vanilla Cream Soft Caramels (Print-Friendly Format)
Chewy golden caramel wraps a luscious vanilla cream center for an unforgettable bite-sized treat.
# Ingredients You’ll Need:
→ Caramel
01 -
113 grams unsalted butter
02 -
340 grams brown sugar
03 -
4 grams fine salt
04 -
340 grams evaporated milk
05 -
170 grams heavy cream
06 -
285 grams light corn syrup
→ Vanilla Cream
07 -
475 grams powdered sugar
08 -
90 grams vegetable shortening
09 -
75 grams light corn syrup
10 -
2 grams pure vanilla extract
11 -
water, as needed
# How to Make It:
01 -
Arrange a large sheet of parchment paper suitable for a 25 x 40 cm rectangle with extra margin around the edges.
02 -
Place unsalted butter, brown sugar, salt, evaporated milk, heavy cream, and corn syrup in a thick-bottomed heavy-duty pot.
03 -
Over medium-low heat, stir constantly until the butter is melted and the sugar is fully dissolved.
04 -
Increase heat to medium and continue stirring. Bring the mixture to a gentle boil.
05 -
Raise heat to medium-high. Stir constantly and cook until the caramel reaches 116°C on a candy thermometer.
06 -
Remove from heat and immediately pour the caramel onto the parchment-lined surface. Spread into a 25 x 40 cm rectangle. Allow to cool completely.
07 -
Place vegetable shortening in the bowl of a planetary mixer. Mix on low speed for 1 minute.
08 -
Gradually add powdered sugar, approximately 60 grams at a time, mixing after each addition.
09 -
Add vanilla extract and corn syrup. Continue mixing until the mixture resembles soft crumbles.
10 -
Gradually add water as needed and mix until the texture is pliable, similar to modelling clay. Adjust water quantity for consistency.
11 -
Transfer the vanilla cream mixture onto parchment or a large board. Knead until a smooth, cohesive dough forms. Reserve.
12 -
Once cooled, cut the caramel slab into four equal sections.
13 -
Spread a thin, even layer of vanilla cream onto each caramel section, leaving a 1 cm border at the top of the long edge. The cream layer should be half the thickness of the caramel.
14 -
Carefully roll each caramel piece into a log, starting from the opposite edge of the reserved border. Gently roll by hand to elongate the log to approximately 30–38 cm, smoothing the seam.
15 -
Slice each log into 1.25 cm pieces. Wrap individual caramels in cellophane or parchment paper for storage.
# Extra Tips:
01 -
Monitor the caramel temperature precisely to ensure a soft, chewy texture. Avoid overcooking past 116°C to prevent hardening.