Vanilla Caramel Bites (Print Version)
# Ingredients:
→ Caramel
01 -
285 grams corn syrup
02 -
170 grams heavy cream
03 -
340 grams evaporated milk (1 can)
04 -
4 grams salt
05 -
340 grams brown sugar
06 -
113 grams unsalted butter
→ Vanilla Cream
07 -
2 grams vanilla
08 -
75 grams corn syrup
09 -
90 grams vegetable shortening
10 -
475 grams powdered sugar
# Instructions:
01 -
Put a big sheet of parchment paper on your surface. Make sure it’s wide enough for a 10 by 16-inch rectangle with extra room on every side.
02 -
Toss the butter, sugars, salt, cream, and corn syrup into a sturdy pot with a thick base.
03 -
Heat on medium-low, stirring nonstop, until the sugar and butter are smooth and melted together.
04 -
Crank the heat up to medium. Keep stirring while you wait for the mixture to start bubbling.
05 -
Turn it up to medium-high and continue mixing until the temperature reaches 241°F.
06 -
Turn off the heat, pour the caramel onto the paper, and use a spatula to spread it into a thin 10 by 16-inch sheet. Let it cool down completely.
07 -
In a mixing bowl, add shortening and mix for 1 minute on low. Gradually add powdered sugar in small amounts, then pour in the vanilla and corn syrup. Keep mixing until smooth. Add water while mixing if it’s too stiff—it should feel like play-doh.
08 -
Slice the caramel slab into four equal parts. Spread a thin coating of vanilla cream on each one, but leave about half an inch at the top edge untouched. Roll each piece into a log starting at the bottom.
09 -
Roll each log out gently until it’s about 12-15 inches long. Slice the logs into ½-inch pieces and wrap them however you like.
# Notes:
01 -
Keep the temperature precise for best results.
02 -
The vanilla cream should be thinner than the caramel layer.
03 -
Roll it up tightly so you don’t see any seams.