Vanilla Caramel Creams Recipe
This Old Fashioned Caramel Creams Recipe gives you a chewy caramel with a sweet creamy center. These homemade cream filled caramels are a step up from the store bought version, with a better flavor and texture! Make a batch for the holidays to gift to friends, or just to treat yourself!
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Servings: 60 caramels
Ingredients
For the Caramel:
- 2 cups granulated sugar
- 1 cups light corn syrup
- 1/2 cup unsalted butter (1 sticks)
- 1 teaspoon salt
- 12 oz evaporated milk (1 - 12oz can)
- 1 tsp vanilla extract
For the Vanilla Cream Filling:
- 1/2 cup vegetable shortening
- 2.5 cups powdered sugar (+1 cup as needed)
- 1/4 cup corn syrup
- 1 tsp vanilla extract
Instructions
For the Caramel:
- Line a 10x15 (jelly roll) pan with parchment paper, and light grease. Set it aside.
- Add the sugar, corn syrup, butter, and salt to a large, heavy bottomed pot and heat it over medium on the stove top. Stir occasionally as the mixture comes to a boil. 2 cups granulated sugar, 1 cups light corn syrup, 1/2 cup unsalted butter, 1 teaspoon salt2 cups granulated sugar, 1 cups light corn syrup, 1/2 cup unsalted butter, 1 teaspoon salt
- Once boiling, very slowly add the evaporated milk a little at a time, about 1 TBS every 30 seconds, stirring constantly. It will take between 10 and 15 minutes to add the can, and you need to stir the whole time so the milk doesn't lower the temperature of the mixture. 12 oz evaporated milk
- Once all the milk has been added, add in a candy thermometer and continue cooking, stirring constantly until the mixture comes between 240 to 242 Fahrenheit.
- Once the temperature is reached remove from the heat and stir in the vanilla extract. 1 tsp vanilla extract
- Pour the mixture into the prepared pan, and spread out the top as needed.
- Let the caramels cool until totally set, you can place it in the fridge or about 30 minutes, to speed it up.
- Cut the caramel into 4 portions.
For the Vanilla Cream Filling:
- Beat the shortening until its smooth. 1/2 cup vegetable shortening
- Add in the powdered sugar, 1/2 cup at a time, until it all comes together. 2.5 cups powdered sugar
- Add in the corn syrup, and vanilla and mix until combined. 1/4 cup corn syrup, 1 tsp vanilla extract
- Apply 1/4 of of the vanilla cream on top of a caramel portion, leaving 1/2 inch at the bottom of the long side.
- Roll the caramel up tightly, starting with the top portion until its rolled into a log.
- Continue to roll the caramel to make it longer, like you are rolling pretzel dough (or playdough). Roll until it stretches to be between 12 and 15 inches long. The seam should get less noticeable as you roll.
- Using a very sharp knife cut the caramel rolls into 1/2 inch slices. (Run the knife under hot water, or spray with nonstick spray as needed).
- Wrap individual caramels in waxed paper or cellophane paper by rolling up, then twisting each of the ends to close. Caramels will stay good at room temperature for a few weeks.
Notes
- Make the Bullseye Centers: Instead of Rolling the cream up into the caramels making a cinnamon roll swirl, you can gently roll the cream filling into a rope, then wrap the caramel around it, then slice.
- Use a Candy Thermometer – This is a recipe that needs a candy thermometer! You need to ensure your caramel reaches the right temperature for the perfect texture!
- Cutting Caramels - Run your knife through hot water, and spray it with cooking spray to try and keep your caramel pieces nice and round.
- Altitude – Altitude can greatly affect temperatures for your candy making. The easiest way to test this is by boiling a pot of water on the stove, and checking the temperature of the boiling water. At sea level water typically boils around 212 F. If your water boils lower than that (for example, mine boils at about 204 F) then I will lower my desired candy temperature also by 8 degrees. For a general guide:
- Sea level: You’ll want to your caramel to hit between 242 – 245 °F
- 2000 ft: Between 238 – 241 °F
- 4000 ft: Between 234 – 237 °F
- 6000 ft: Between 230 – 233 °F