Caramel Creams

Name: Caramel Creams
Cuisine: American
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

Serves 1

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Caramel Creams

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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.

Caramel Creams

Serves 1

facebook.com

Caramel Creams

facebook.com

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.