Step 1: Make the Caramel

1. Lay out a large piece of parchment paper (10″ x 16″ rectangle size).

2. 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.

3. Turn the heat to medium. Stir and bring the mixture to a boil.

4. Increase the heat to medium-high and cook, stirring, until the caramel reaches 241°F (116°C).

5. 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

1. Mix the shortening in a bowl for 1 minute on low.

2. Gradually add powdered sugar, ½ cup at a time.

3. Add vanilla extract and corn syrup, and mix until combined. Add water as needed until the mixture forms a dough-like consistency.

4. Dump onto parchment or a cutting board, work it until it forms a dough, then set aside.

Step 3: Assemble the Caramels

1. Cut the cooled caramel slab into four equal pieces.

2. Spread a thin layer of vanilla cream onto each piece, leaving a ½” space at the top long side.

3. Roll each piece of caramel with the cream into a log, then stretch to 12-15 inches.

4. Cut the log into ½” slices. Wrap each piece in parchment paper.