Caramel Creams

Serves 1
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Directions

  1. 1Combine sugar and light corn syrup in a saucepan over medium-high heat.
  2. 2Combine sugar and light corn syrup in a saucepan over medium-high heat.
  3. 3Combine sugar and light corn syrup in a saucepan over medium-high heat.
  4. 4Mix until sugar is dissolved and mixture begins to bubble.
  5. 5Mix until sugar is dissolved and mixture begins to bubble.
  6. 6Mix until sugar is dissolved and mixture begins to bubble.
  7. 7Slowly stir in heavy cream.
  8. 8Slowly stir in heavy cream.
  9. 9Slowly stir in heavy cream.
  10. 10Slowly add butter and mix until melted.
  11. 11Slowly add butter and mix until melted.
  12. 12Slowly add butter and mix until melted.
  13. 13Add salt and mix.
  14. 14Add salt and mix.
  15. 15Add salt and mix.
  16. 16Bring the mixture to a boil.
  17. 17Bring the mixture to a boil.
  18. 18Bring the mixture to a boil.
  19. 19Add a candy thermometer and let the mixture reach 245 degrees Fahrenheit.
  20. 20Add a candy thermometer and let the mixture reach 245 degrees Fahrenheit.
  21. 21Add a candy thermometer and let the mixture reach 245 degrees Fahrenheit.
  22. 22Remove from heat and mix in vanilla.
  23. 23Remove from heat and mix in vanilla.
  24. 24Remove from heat and mix in vanilla.
  25. 25Pour the caramel into a parchment-lined nine by nine inch pan and even it out.
  26. 26Pour the caramel into a parchment-lined nine by nine inch pan and even it out.
  27. 27Pour the caramel into a parchment-lined nine by nine inch pan and even it out.
  28. 28Let the caramel set.
  29. 29Let the caramel set.
  30. 30Let the caramel set.
  31. 31For the filling, combine vegetable shortening, light corn syrup, powdered sugar, and vanilla in a bowl.
  32. 32For the filling, combine vegetable shortening, light corn syrup, powdered sugar, and vanilla in a bowl.
  33. 33For the filling, combine vegetable shortening, light corn syrup, powdered sugar, and vanilla in a bowl.
  34. 34Mix until creamy and smooth.
  35. 35Mix until creamy and smooth.
  36. 36Mix until creamy and smooth.
  37. 37Spread the filling on top of the caramel, leaving about half an inch border around the edges.
  38. 38Spread the filling on top of the caramel, leaving about half an inch border around the edges.
  39. 39Spread the filling on top of the caramel, leaving about half an inch border around the edges.
  40. 40Roll the caramel and filling up jelly-roll style, using the parchment paper to assist.
  41. 41Roll the caramel and filling up jelly-roll style, using the parchment paper to assist.
  42. 42Roll the caramel and filling up jelly-roll style, using the parchment paper to assist.
  43. 43Chill the rolled candy in the fridge.
  44. 44Chill the rolled candy in the fridge.
  45. 45Chill the rolled candy in the fridge.
  46. 46Take the chilled candy out and cut it into pieces.
  47. 47Take the chilled candy out and cut it into pieces.
  48. 48Take the chilled candy out and cut it into pieces.

Ingredients

  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 0.5 cup light corn syrup
  • 0.5 cup light corn syrup
  • 0.5 cup light corn syrup
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 0.333 cup vegetable shortening
  • 0.333 cup vegetable shortening
  • 0.333 cup vegetable shortening
  • 4 cups powdered sugar
  • 4 cups powdered sugar
  • 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.