Vanilla Caramel Treats (Print Version)
# Ingredients:
→ Caramel
01 -
113 grams of unsalted butter
02 -
340 grams of brown sugar
03 -
4 grams of salt
04 -
1 can of evaporated milk (340 grams)
05 -
170 grams of heavy cream
06 -
285 grams of corn syrup
→ Vanilla Cream
07 -
475 grams of powdered sugar
08 -
90 grams of shortening (vegetable)
09 -
75 grams of corn syrup
10 -
2 grams of vanilla
# Instructions:
01 -
Grab a big piece of parchment paper. The size should be enough to hold a 10" x 16" rectangle with some extra room around it.
02 -
Get a sturdy pot with a thick bottom. Put in the butter, brown sugar, salt, evaporated milk, heavy cream, and corn syrup.
03 -
Use medium-low heat and keep stirring. Melt the butter fully and let the sugar disappear into the mix.
04 -
Turn it up to medium heat. Stir often and wait for it to start boiling.
05 -
Go up to medium-high heat now. Keep stirring and cook until it hits 241F on the thermometer.
06 -
Take it off the heat. Pour it onto your parchment paper and spread out thinly to make a 10" x 16" rectangle. Let it cool all the way.
07 -
Start with shortening in a mixing bowl. Use a mixer on the lowest speed for a minute. Gradually add powdered sugar, about half a cup at a time. Mix in the vanilla and corn syrup. If it’s dry, add a bit of water until it feels like soft dough. Work it until smooth.
08 -
Cut the caramel layer into four equal pieces. Spread a very thin layer of the vanilla cream on top of each, leaving about ½ inch of space on one of the long edges. Roll the caramel into logs.
09 -
Roll each caramel log so it stretches to 12-15 inches in length. Cut these into thinner slices about ½ inch thick. Wrap them up in whatever packaging you like best.
# Notes:
01 -
You'll need to keep a careful eye on the temperature.
02 -
The vanilla cream layer should only be about half as thick as the caramel one.
03 -
When you roll it, make sure the caramel edges overlap completely so the seam disappears.