Soft Caramel Vanilla (Print Version)
# Ingredients:
→ Caramel
01 -
285 grams corn syrup
02 -
170 grams heavy cream
03 -
340 grams evaporated milk (1 can)
04 -
340 grams brown sugar
05 -
113 grams unsalted butter
06 -
4 grams salt
→ Vanilla Cream
07 -
75 grams corn syrup
08 -
90 grams vegetable shortening
09 -
2 grams vanilla
10 -
475 grams powdered sugar
# Instructions:
01 -
Cut a big sheet of parchment paper to cover a space for a 10" x 16" rectangle, leaving extra room around it.
02 -
In a sturdy pot with a thick base, mix together the heavy cream, evaporated milk, corn syrup, butter, brown sugar, and salt.
03 -
Set the pot over low to medium heat. Stir often so the sugar dissolves and the butter melts completely.
04 -
Turn the heat up to medium, then stir mixture constantly while bringing it to a steady boil.
05 -
Raise heat to medium-high and keep stirring as the caramel heats to 241°F.
06 -
Once you take it off the heat, pour the caramel onto the parchment. Stretch it out into a 10" x 16" thin layer and let it cool completely.
07 -
Put shortening in a mixing bowl and beat it gently for a minute. Add powdered sugar bit by bit. Pour in vanilla and corn syrup and blend until everything comes together. Add water if needed to get a play-doh texture.
08 -
Split the caramel sheet into four equal rectangles. Spread a thin layer of vanilla cream on each, keeping about ½" clear along one long edge. Roll each up into a log shape.
09 -
Roll each log even thinner, about 12-15 inches long. Slice them into ½" rounds, then wrap them however you like.
# Notes:
01 -
Keep the temperature exact for best results
02 -
Vanilla cream should be shorter than the caramel layer
03 -
Roll so there's no seam left in the caramel