Vanilla Cream Caramels

These Vanilla Cream Caramels are soft, chewy, nostalgic candies with a luscious vanilla cream center wrapped in buttery caramel. Resembling classic bullseye or cowtail candies, they’re homemade from scratch with real ingredients and a hands-on process that results in an irresistible treat. Perfect for gifting, parties, or stocking your own candy jar.

Why You’ll Love Vanilla Cream Caramels

Nostalgic Flavor: Tastes just like the classic bullseye or cowtail candies.

• Soft and Chewy: Perfect caramel texture with creamy vanilla filling.
• Great for Gifting: Wrap them individually for festive homemade gifts.
• Authentic Method: Just like old-fashioned candy making, but doable at home.
• Visually Stunning: The spiral cream center looks as good as it tastes.

Ingredients

Caramel

• 113 grams unsalted butter
• 340 grams brown sugar
• 4 grams salt
• 340 grams evaporated milk (1 can)
• 170 grams heavy cream
• 285 grams corn syrup

Vanilla Cream

• 475 grams powdered sugar
• 90 grams vegetable shortening
• 75 grams corn syrup
• 2 grams vanilla

Directions

Make the Caramel

1. Line a large surface with parchment paper. Ensure it’s large enough for a 10″ x 16″ rectangle.
2. In a heavy-bottomed pot, combine:
   • 113g butter
   • 340g brown sugar
   • 4g salt
   • 340g evaporated milk
   • 170g heavy cream
   • 285g corn syrup
3. Cook over medium-low heat, stirring constantly, until butter is fully melted and the sugar is dissolved.
4. Turn heat to medium, continuing to stir constantly, and bring the mixture to a boil.
5. Increase heat to medium-high and cook the caramel, stirring constantly, until it reaches 241°F (116°C) on a candy thermometer. This takes approximately 25 minutes.
6. Immediately pour the caramel onto the parchment paper. Spread it into a 10″ x 15″ rectangle (about ⅛” thick).
7. Let the caramel cool completely—this takes around 30 minutes.

Make the Vanilla Cream

1. In a large mixer, add 90g vegetable shortening and mix on low for about 1 minute until smooth.
2. Gradually add 475g powdered sugar in ½ cup increments, mixing until fully incorporated.
3. Add 75g corn syrup and 2g vanilla, and mix until fully combined.
4. At this point, the mixture will resemble soft, crumbly goat cheese.
5. Pour the mixture onto a parchment-lined surface and knead by hand until it forms a smooth, clay-like dough.

Assemble the Caramels

Cutting the Caramel Base:

1. Once cooled, cut the caramel slab into four equal rectangles.

Adding Vanilla Cream:
2. Flatten or roll out the vanilla cream to match the shape of each caramel rectangle—or apply by hand using fingers or a spatula.
3. Spread the vanilla cream in a thin layer, covering most of the caramel but leaving a ½-inch space at the top (long side).
4. The cream layer should be about half the height of the caramel layer.

Roll and Shape

1. Starting from the edge opposite the cream-free margin, tightly roll the caramel into a log (like a cinnamon roll).
2. Once rolled, continue rolling and stretching the log like pretzel dough until it reaches about 12–15 inches long.
3. The seam should become smooth and nearly invisible.

Cut and Wrap

1. Cut each log into ½-inch thick pieces.
2. Rotate the caramel a quarter-turn after each cut to maintain a round shape.
3. To prevent sticking, lightly spray your knife with cooking spray and/or warm it.
4. Wrap each piece in clear cellophane or 5″ x 5″ squares of parchment or wax paper.
5. If not individually wrapped, store candies in a single layer with parchment between them.

Pro Tips and Variations

• Don’t Rush the Caramel: Stir constantly and watch the temperature closely.
• Cream Texture: Add a tiny splash of water if the cream won’t knead into a dough.
• Use a Heated Knife: Makes cutting easier and cleaner.
• Flavor Twist: Add a touch of sea salt to the caramel for a salted version.
• Make It Chocolate: Try adding cocoa powder to the vanilla cream for a twist.

Serving Suggestions

• Package them as holiday gifts, wedding favors, or treats for a candy tray.
• Serve with coffee, hot cocoa, or apple cider.
• Add to a dessert board with fudge, toffee, and dipped pretzels.

Storage/Reheating

• Room Temperature: Store wrapped caramels in an airtight container for up to 2 weeks.
• Freezer: Freeze for up to 2 months in layers separated by parchment.
• Do Not Reheat: These are best eaten at room temperature and should not be microwaved.

FAQs

Can I make these without a thermometer?
No, reaching 241°F is critical for proper texture—use a candy thermometer.

Can I use margarine instead of butter?
It’s not recommended. Butter provides better flavor and texture.

My caramel is too soft—what happened?
It likely didn’t reach the correct temperature. Reheat and cook to 241°F if needed.

Can I double the recipe?
Yes, but use a larger pot and extend cooking time slightly.

Conclusion

Vanilla Cream Caramels are a classic treat with a soft, rich caramel exterior and a smooth vanilla cream center that melts in your mouth. They’re the perfect nostalgic candy to make during the holidays or whenever you want to treat yourself—and others—to something truly special and handmade.