Why You’ll Love This Recipe

Soft & Chewy: These caramels melt in your mouth with a perfect balance of caramel and creamy vanilla filling.
Homemade Treat: A deliciously homemade candy that is far better than store-bought.
Great for Gifts: Wrapped in parchment paper, they make for a lovely, personalized gift.
Fun to Make: Creating caramels from scratch is a rewarding experience, especially when you get to enjoy them afterward!

Ingredients

For the 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

For the Vanilla Cream:

475 grams powdered sugar
90 grams vegetable shortening
75 grams corn syrup
2 grams vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Make the Caramel

Lay out a large piece of parchment paper. Ensure it’s large enough to fit a 10″ x 16″ rectangle with room around each side.
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 has melted and the sugar has dissolved.
Turn the heat to medium. Stir constantly until the mixture comes to a boil.
Increase the heat to medium-high. Stir constantly, and cook until the caramel reaches a temperature of 241°F (116°C).
Turn off the heat and pour the caramel onto the parchment. Spread into a thin layer, forming a 10″ x 16″ rectangle. Allow to cool completely while you prepare the vanilla cream.

Step 2: Make the Vanilla Cream

Place the shortening in a mixing bowl and mix on low for 1 minute.
Gradually add the powdered sugar, ½ cup at a time.
Add vanilla extract and corn syrup, and mix until combined. The mixture will resemble goat cheese crumbles.
Add water as needed. Mix until the ingredients resemble play-dough or clay when squeezed together in your hands.
Dump the contents of the mixing bowl onto a work surface (parchment paper or a large cutting board works well). Work the mixture until a dough forms, then set aside.

Step 3: Assemble the Caramels

Cut the caramel slab into four equal pieces.
Apply a thin layer of vanilla cream onto each piece of caramel, leaving about ½” space at the top long side. The cream layer should be about half the height of the caramel.
Roll up the caramel into a log.
Using your hands, roll the caramel like you’re making pretzel dough, stretching it to about 12-15 inches in length. Make sure there’s no caramel seam visible as you roll it.
Cut the caramel into ½” slices. Wrap each piece in parchment paper or your desired packaging.

Servings and Timing

This recipe makes about 50 pieces of vanilla cream caramels and takes approximately 2 hours to prepare and cool.

Variations

Chocolate Caramels: Melt some chocolate and drizzle it over the cooled caramel logs before slicing.
Nutty Caramels: Add crushed nuts like pecans or almonds to the caramel layer for extra texture.
Flavor Variations: Experiment with different extracts like almond or hazelnut in place of vanilla.

Storage/Reheating

Storage: Store the caramels in an airtight container at room temperature for up to 2 weeks.
Freezing: These caramels can be frozen for up to 2 months. Just wrap them individually and place them in a freezer-safe container.

FAQs

Can I use a different type of sugar?

You can use white sugar or a mix of sugars, but the flavor might slightly change. Brown sugar helps create a rich, caramelized taste.

Can I use something other than vegetable shortening for the vanilla cream?

You could use coconut oil as an alternative, but it might change the texture a bit.

How do I know when the caramel reaches the right temperature?

It’s essential to use a candy thermometer to ensure it reaches 241°F for the perfect texture. You can test by dropping a small amount into cold water—if it forms a firm but pliable ball, it’s ready.

Conclusion

These Vanilla Cream Caramels are a delightful treat that combines the richness of homemade caramel with a smooth vanilla cream center. Whether you’re making them for a special occasion or just because, these candies are sure to be a hit. Perfect for gifting, snacking, or indulging yourself!

Vanilla Cream Caramels

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Vanilla Cream Caramels are soft, chewy candies with a rich, buttery caramel exterior and a smooth, indulgent vanilla cream center. These homemade treats are perfect for gifting or enjoying as a sweet indulgence, far better than store-bought alternatives.

Author: Amy
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours (including cooling time)
Yield: About 50 pieces
Category: Candy, Dessert
Method: Stovetop, Cooling
Cuisine: American
Diet: Vegetarian

Instructions

Step 1: Make the Caramel

Lay out a large piece of parchment paper (10″ x 16″ rectangle size).
In a heavy-duty pot, combine butter, brown sugar, salt, evaporated milk, heavy cream, and corn syrup. Cook over medium-low heat, stirring constantly until the butter melts and sugar dissolves.
Turn the heat to medium. Stir and bring the mixture to a boil.
Increase the heat to medium-high and cook, stirring, until the caramel reaches 241°F (116°C).
Pour the caramel onto the parchment paper and spread into a 10″ x 16″ rectangle. Let it cool completely.

Step 2: Make the Vanilla Cream

Mix the shortening in a bowl for 1 minute on low.
Gradually add powdered sugar, ½ cup at a time.
Add vanilla extract and corn syrup, and mix until combined. Add water as needed until the mixture forms a dough-like consistency.
Dump onto parchment or a cutting board, work it until it forms a dough, then set aside.

Step 3: Assemble the Caramels

Cut the cooled caramel slab into four equal pieces.
Spread a thin layer of vanilla cream onto each piece, leaving a ½” space at the top long side.
Roll each piece of caramel with the cream into a log, then stretch to 12-15 inches.
Cut the log into ½” slices. Wrap each piece in parchment paper.