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Vanilla Cream Caramels

Yummy Eats Daily
This recipe layers rich, chewy brown sugar caramel with a smooth vanilla cream filling. Rolled and sliced into bite-size pieces, each one is sweet, soft, and beautifully balanced. A little time and patience, and you’ll have a big batch of nostalgic candy perfect for gifting or holiday snacking.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling + Wrapping 1 hour
Total Time 2 hours
Servings 100 small pieces
Calories 60 kcal

Ingredients
  

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

Vanilla Cream

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

Instructions
 

  • Line parchment paper for a 10” x 16” rectangle.
  • In a heavy-bottomed pot, combine all caramel ingredients.
  • Cook over medium-low, stirring constantly, until melted.
  • Increase to medium, bring to boil while stirring.
  • Raise to medium-high and cook until caramel reaches 241°F.
  • Pour onto parchment, spread evenly. Cool completely.
  • See full steps with tips & photos → https://p4pd.org/vanilla-cream-caramels/

Notes

  • Use a candy thermometer for best results—241°F is key!
  • Flavor the vanilla cream with almond or peppermint extract for variations.
  • Caramel must be fully cooled before rolling to prevent melting the filling.