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Experience the magic of handmade confectionery with these elegant cream-filled caramels. Each piece features a rich, buttery caramel exterior wrapped around a silky vanilla cream center, creating an irresistible combination of textures and flavors that surpasses store-bought varieties.
After extensive testing, precise temperature monitoring and careful timing have proven essential for achieving the perfect caramel consistency.
Key Components
- Caramel Layer:
- European Butter: Premium quality for richness
- Brown Sugar: Use fresh for best results
- Evaporated Milk: Full-fat only
- Corn Syrup: Stabilizes texture
- Pure Vanilla: Real extract required
- Cream Center:
- Confectioners Sugar: Pre-sift for smoothness
- Shortening: At 70°F
- Vanilla Bean Paste: Maximum flavor
- Fine Salt: Flavor enhancer
Method
- 1. Caramel Base:
- Combine butter, brown sugar, evaporated milk, corn syrup in large heavy pot. Cook over medium heat, stirring constantly with silicone spatula until reaching 241°F. Remove from heat, incorporate vanilla. Transfer to lined 9x13 pan, spreading evenly.
- 2. Cream Filling:
- Mix sifted sugar, room temperature shortening, vanilla paste, salt until smooth and spreadable yet stable. Wait for caramel to cool slightly before applying.
- 3. Construction:
- Spread filling over slightly warm caramel, leaving small border. Use parchment to help roll tightly from long side. Roll once more to compress. Wrap, chill 2 hours.
- 4. Portioning:
- Slice chilled roll into 1-inch segments using oiled sharp knife. Wipe blade between cuts.
- 5. Finishing:
- Wrap individual pieces in cellophane, twist ends. Rest 24 hours at room temperature for ideal texture development.
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Storage Guidelines
Keep wrapped candies in sealed container at room temperature for 3 weeks. Refrigerate up to 2 months if needed. Allow to reach room temperature before serving.
Complementary Items
- Dark chocolate truffles
- Spiced nuts
- Butter cookies
- Gourmet cocoa
- Roasted coffee
- Decorative containers
Recipe Variations
Customize with:
- Coffee-flavored filling
- Dark chocolate center
- Flaked sea salt
- Pure maple
- Fresh orange
- Crushed mint candy
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This approachable recipe demonstrates that professional-quality candy making is achievable at home. Success comes from attention to detail, proper temperature management, and careful handling. The result is an impressive confection perfect for gifting or special occasions.
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Concluding Insights
Candy making combines precise technique with creative expression. Following temperature guidelines and respecting each stage produces exceptional caramels worthy of any confectionery.
Frequently Asked Questions
- → Why is a candy thermometer needed?
- Getting the caramel texture just right depends on keeping super accurate temperatures.
- → Can I skip the stand mixer?
- It’s hard to make the vanilla filling fluffy without the power of a stand mixer.
- → How do I store these candies properly?
- Wrap them each in wax paper and keep them at room temperature for no longer than two weeks.
- → Why roll the caramel into a log?
- This seals it up nicely and makes even slices for consistent portions.
- → Can I switch up the flavors?
- Sure thing! Try swapping out the vanilla for almond or maple extract for a new twist.