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Turn basic ingredients into fancy cream-filled caramels that'll beat any candy shop's versions. These DIY sweets combine a chewy, buttery outer layer with a smooth vanilla cream center, giving you that perfect mix of textures in every bite.
After making batch after batch, I've learned that watching your temperatures carefully and getting the timing right is what makes these caramels turn out amazing.
Key Ingredients
- For Caramel:
- European-Style Unsalted Butter: With extra fat content
- Soft Light Brown Sugar: Make sure it's fresh
- Evaporated Milk (Full-Fat): Don't try other types
- Light Corn Syrup: Keeps sugar from getting grainy
- Pure Vanilla Extract: Skip the fake stuff
- For Filling:
- Sifted Powdered Sugar: Sift before you measure
- Vegetable Shortening: Should be soft, not cold
- Vanilla Bean Paste: Gives stronger flavor
- Salt (just a pinch): Makes vanilla taste better
Step-by-Step Guide
- 1. Caramel Preparation:
- Mix butter, brown sugar, evaporated milk, and corn syrup in a big heavy pot (about 5-quart size). Cook on medium heat, always stirring with a silicone spatula until it hits 241°F (soft ball stage). Take it off the heat, add vanilla and stir. Pour into a 9x13 pan lined with parchment and smooth it out with an offset spatula.
- 2. Vanilla Cream:
- Mix your sifted powdered sugar, shortening, vanilla bean paste, and salt until it gets fluffy and light. The mix should keep its shape but still be easy to spread. Wait for the caramel to cool until it's just warm before adding cream.
- 3. Assembly Process:
- Spread your vanilla cream on top of the caramel but leave a ½-inch edge all around. Start from the long side and roll it up tight, using the parchment to help you. Roll it once more to make the filling compact. Wrap in plastic and cool in the fridge for 2 hours.
- 4. Cutting Method:
- Use a sharp knife with a bit of oil on it to cut the log into 1-inch pieces. Wipe the knife between cuts to keep them looking nice.
- 5. Wrapping Process:
- Wrap each piece in food-safe cellophane and twist the ends to close. Let your wrapped candies sit out at room temp for a day to get the perfect texture.
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Smart Storage Ideas
Keep your wrapped caramels in a sealed container at room temp for up to 3 weeks. If you want them to last longer, put them in the fridge for up to 2 months. Just make sure to bring them back to room temp before eating for the best texture.
Great Combos
- Chocolate truffles
- Nuts with sugar coating
- Buttery shortbread
- Hot chocolate mix
- Fresh coffee beans
- Pretty gift containers
Try Different Flavors
Make them your own with:
- Coffee extract in the middle
- Chocolate ganache center
- Sprinkle of sea salt
- Maple flavor
- Orange extract
- Bits of crushed peppermint
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Making these caramels at home shows that candy-making isn't just for pros. Success comes down to being patient, watching your temperatures, and wrapping them carefully. Whether you give them as presents or eat them yourself, they'll turn out looking and tasting like you bought them from a fancy shop.
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Closing Thoughts
Just remember that making candy mixes science with art. Don't rush any steps, and pay close attention to how hot things get and how they feel. You'll end up with caramels that'll make everyone smile when they take a bite.
Frequently Asked Questions
- → Why do I need a candy thermometer?
- Keeping the exact temperature is the only way to get the caramel texture just right.
- → Can I skip the stand mixer?
- Mixing the cream is tough without one, so it’s a good idea to use one.
- → How do I store these little candies?
- Wrap each one in wax paper and keep them at room temperature. They’ll stay fresh for about 2 weeks.
- → What’s the point of rolling the caramel?
- Rolling seals the edges neatly and cuts each candy into perfect, uniform slices.
- → Can I switch up the flavors?
- Sure! Add maple, almond, or other extracts to the cream for something new.