Description
Rich and creamy Vanilla Cream Caramels that are perfectly soft and buttery, combining the sweet depth of brown sugar and corn syrup with a smooth vanilla finish. These homemade caramels are ideal for gifting or treating yourself to a classic candy favorite.
Ingredients
Scale
Caramel Base
- 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
Finishing Ingredients
- 475 grams powdered sugar
- 90 grams vegetable shortening
- 75 grams corn syrup (additional)
- 2 grams vanilla extract
Instructions
- Prepare the Pan: Line a 9×13 inch baking dish thoroughly with parchment paper to ensure easy removal of the caramel once set.
- Melt Ingredients: In a heavy-bottomed saucepan, combine unsalted butter, brown sugar, salt, and evaporated milk over medium heat. Stir gently until the butter melts and the mixture is well combined.
- Cook to Soft Ball Stage: Bring the mixture to a gentle boil, then insert a candy thermometer. Cook while stirring occasionally until the temperature reaches 240°F, known as the soft ball stage—this ensures the right texture for your caramels.
- Add Cream and Corn Syrup: Stir in the heavy cream and both portions of corn syrup. Continue cooking, carefully bringing the mixture back up to 240°F, ensuring it reaches the right consistency.
- Mix in Final Ingredients: Remove the saucepan from heat. Quickly whisk in the powdered sugar, vegetable shortening, and vanilla extract until the caramel is smooth and glossy.
- Set the Caramel: Pour the finished caramel mixture into the prepared baking dish and spread evenly. Allow it to cool completely at room temperature before cutting into approximately 30 squares for serving.
Notes
- Use a heavy-bottomed saucepan to prevent scorching while cooking the caramel.
- Maintaining the temperature at 240°F is crucial for the perfect soft yet firm caramel texture.
- If you don’t have a candy thermometer, test caramel by dropping a small amount into cold water; it should form a soft ball.
- Line the baking dish with parchment to aid in easy removal and clean cutting.
- Store caramels in an airtight container at room temperature for up to two weeks.
- Add a pinch of sea salt on top before setting for a salted caramel variation.
