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Vanilla cream filled caramel

Homemade Vanilla Cream Filled Caramel for Sweet Nostalgia

Delight in homemade vanilla cream filled caramels that invoke sweet nostalgia and offer a creamy, chewy texture.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 1 cup Unsalted Butter Adds creaminess and richness; use salted butter if needed, just reduce added salt.
  • 2 cups Brown Sugar Provides sweetness and a deep caramel flavor; light brown offers a milder taste.
  • 1 teaspoon Salt Enhances sweetness and balances flavors; no direct substitutions.
  • 1 can Evaporated Milk Adds creaminess and smoothness; substitute with full-fat coconut milk for a dairy-free option.
  • 1 cup Heavy Cream Imparts richness and silkiness; half-and-half works for a lighter version but changes texture.
  • 1 cup Corn Syrup Prevents crystallization for smooth caramel; glucose syrup can be an alternative choice.
For the Vanilla Cream Filling
  • 2 cups Powdered Sugar Provides sweetness and a smooth texture; substitutions aren't recommended.
  • 1 cup Vegetable Shortening Helps bring the right texture to the filling; lard or coconut oil are viable alternatives.
  • 2 teaspoons Vanilla Extract Delivers a classic flavor; consider vanilla bean paste for more intensity.

Equipment

  • Heavy-bottomed pot
  • candy thermometer
  • mixing bowl
  • spatula
  • knife
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Parchment: Lay out a large piece of parchment paper on a flat surface and cut it to fit a 10" x 16" rectangle.
  2. Make Caramel: In a pot, combine unsalted butter, brown sugar, salt, evaporated milk, heavy cream, and corn syrup. Heat and stir until blended, then boil and cook until it reaches 241°F.
  3. Cool Caramel: Pour the caramel onto the prepared parchment and spread it into an even layer. Allow it to cool completely until firm yet pliable.
  4. Make Vanilla Cream: Beat vegetable shortening until smooth, mix in powdered sugar, then add corn syrup and vanilla extract until you reach a dough-like consistency.
  5. Assemble: Cut cooled caramel into pieces, spread a thin layer of vanilla cream on one piece, and roll tightly into a log shape.
  6. Slice and Wrap: Slice rolled logs into ½ inch pieces and wrap each piece securely in clear cello or wax paper.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 18gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 20mgPotassium: 30mgSugar: 15gVitamin A: 200IUCalcium: 10mg

Notes

Store wrapped caramels in a single layer at room temperature, avoiding refrigeration to maintain softness.

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