Soft Vanilla Caramel (Print Version)
# Ingredients:
→ Caramel
01 -
170 grams heavy cream
02 -
340 grams evaporated milk (1 can)
03 -
285 grams corn syrup
04 -
113 grams unsalted butter
05 -
4 grams salt
06 -
340 grams brown sugar
→ Vanilla Cream
07 -
2 grams vanilla
08 -
90 grams vegetable shortening
09 -
75 grams corn syrup
10 -
475 grams powdered sugar
# Instructions:
01 -
Spread out a big sheet of parchment paper. Make sure it’s wide enough for a 10" x 16" rectangle with space at the edges.
02 -
Add butter, sugar, salt, evaporated milk, cream, and corn syrup to a sturdy, thick-bottomed pot.
03 -
Heat on medium-low and stir regularly. Keep stirring until the butter is melted and everything is smooth.
04 -
Turn the heat up to medium. Stir often, letting the mixture reach a boil.
05 -
Move the heat to medium-high. Stir nonstop until the caramel hits 241°F.
06 -
Shut off the heat and pour the caramel onto the parchment. Spread it out into a flat 10" x 16" rectangle. Let it cool down completely.
07 -
Put shortening in a bowl and mix on low for about a minute. Gradually add powdered sugar, little by little. Stir in vanilla and corn syrup too. Keep mixing. If it feels too dry, add a touch of water until it’s like play-doh.
08 -
Divide the cooled caramel into four even slabs. Spread a thin layer of vanilla cream on each one but leave about ½" of space at the top edge. Roll each piece into a log shape.
09 -
Stretch each caramel log so it’s about 12 to 15 inches long. Slice into ½-inch pieces. Wrap each piece however you like.
# Notes:
01 -
Maintaining the correct temperature is very important.
02 -
Vanilla cream shouldn’t be thicker than the caramel layer.
03 -
Roll until the caramel seam is hidden.