Description
These Vanilla Cream Caramels are soft, chewy, and irresistibly sweet with a smooth vanilla cream center. Perfect for homemade gifts, candy trays, or holiday treats, these gluten-free caramels have a buttery richness that melts in your mouth. A must-try for candy lovers!
Ingredients
Units
Scale
Canned Goods
- 340g evaporated milk
Condiments
- 360g corn syrup
Baking & Spices
- 340g brown sugar
- 475g powdered sugar
- 4g salt
- 2g vanilla extract
Fats & Oils
- 90g vegetable shortening
Dairy
- 113g unsalted butter
- 170g heavy cream
Instructions
1. Prepare the Baking Dish
- Line a 9×13-inch baking dish with parchment paper and lightly grease it with butter or non-stick spray.
2. Cook the Caramel Mixture
- In a heavy-bottomed saucepan, combine brown sugar, corn syrup, evaporated milk, and heavy cream over medium heat, stirring constantly.
- Add butter and salt, continuing to stir until the mixture reaches firm-ball stage (118°C / 245°F) on a candy thermometer.
3. Prepare the Vanilla Cream Filling
- In a separate bowl, beat powdered sugar, vegetable shortening, and vanilla extract until smooth and creamy. Set aside.
4. Layer the Caramels
- Pour half of the hot caramel mixture into the prepared baking dish.
- Allow it to cool slightly, then spread the vanilla cream filling evenly over the caramel layer.
- Pour the remaining hot caramel on top, spreading it evenly.
5. Cool & Cut
- Let the caramel set at room temperature for 2-3 hours or refrigerate for faster cooling.
- Once firm, cut into bite-sized squares with a sharp knife.
6. Wrap & Store
- Wrap individual caramels in wax paper or parchment paper to prevent sticking.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- No candy thermometer? Test by dropping a small amount of caramel into cold water—it should form a firm but pliable ball.
- For a richer flavor, replace vegetable shortening with butter in the vanilla cream filling.
- Make it festive by adding a sprinkle of sea salt on top before cooling.
