Description

These Vanilla Cream Caramels are rich, buttery, and delectably smooth with a luscious vanilla undertone. Perfectly chewy and sweet, they are made by carefully cooking a blend of butter, brown sugar, evaporated milk, corn syrup, and cream to the soft ball stage, then finished with powdered sugar and vegetable shortening to give that classic caramel texture. Ideal for gifting, snacking, or adding a sweet touch to any dessert spread.

Ingredients

Scale

Main Ingredients

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
475 grams powdered sugar
90 grams vegetable shortening
75 grams corn syrup (additional)
2 grams vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the baking dish: Line a 9×13 inch baking dish with parchment paper. This will ensure the caramel mixture does not stick and can be easily removed once cooled.
Combine base ingredients: In a heavy-bottomed saucepan, melt the unsalted butter with brown sugar, salt, and evaporated milk over medium heat. Stir gently to combine the ingredients evenly without burning.
Bring to soft ball stage: Bring the mixture to a gentle boil while monitoring the temperature carefully using a candy thermometer. Continue cooking until the mixture reaches approximately 240°F (soft ball stage), which is crucial for the proper caramel texture.
Add cream and corn syrup: Stir in the heavy cream along with both amounts of corn syrup (285 grams and the additional 75 grams) into the boiling mixture. Continue cooking until the temperature returns to 240°F to ensure the right consistency.
Finish the caramel mixture: Remove the saucepan from heat. Whisk in the powdered sugar, vegetable shortening, and vanilla extract until the mixture is smooth and homogeneous. This step helps achieve that creamy, classic caramel texture.
Set and cool: Pour the caramel mixture into the prepared baking dish. Allow it to cool completely at room temperature or in the refrigerator until firm enough to cut into approximately 30 squares.

Notes

Use a reliable candy thermometer for precise temperature control to avoid overcooking or undercooking.
Line the baking dish well with parchment paper to prevent sticking and facilitate easy removal.
Store caramels in an airtight container at room temperature for up to two weeks or refrigerate for longer shelf life.
Cut caramels with a sharp knife dipped in hot water for clean cuts.
Vegetable shortening adds creaminess and helps with the chewy texture, do not omit.