Serves 1
Directions
- 1Combine sugar and light corn syrup in a saucepan over medium-high heat.
- 2Mix until sugar is dissolved and mixture begins to bubble.
- 3Slowly stir in heavy cream.
- 4Slowly add butter and mix until melted.
- 5Add salt and mix.
- 6Bring the mixture to a boil.
- 7Add a candy thermometer and let the mixture reach 245 degrees Fahrenheit.
- 8Remove from heat and mix in vanilla.
- 9Pour the caramel into a parchment-lined nine by nine inch pan and even it out.
- 10Let the caramel set.
- 11For the filling, combine vegetable shortening, light corn syrup, powdered sugar, and vanilla in a bowl.
- 12Mix until creamy and smooth.
- 13Spread the filling on top of the caramel, leaving about half an inch border around the edges.
- 14Roll the caramel and filling up jelly-roll style, using the parchment paper to assist.
- 15Chill the rolled candy in the fridge.
- 16Take the chilled candy out and cut it into pieces.
Ingredients
- 1 cup sugar
- 0.5 cup light corn syrup
- 0.5 cup heavy cream
- 4 tablespoons butter
- 0.125 teaspoon salt
- 1 teaspoon vanilla
- 0.333 cup vegetable shortening
- 4 cups powdered sugar
Equipment
nine by nine inch panparchment papercandy thermometer
Tips
- Don't go all the way to the edges when spreading the filling.
- Use the parchment paper to help roll the candy.
- Don't worry about cream that comes out the sides when rolling; it's normal.
- It's okay if the final cuts aren't perfect; they're homemade.
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