VANILLA CREAM FILLED CARAMELS
These Vanilla Cream Filled Caramels are soft, chewy caramels wrapped around a rich, creamy vanilla center. Perfect for gifting or holiday treats, they melt in your mouth with buttery sweetness and a luscious vanilla surprise.
Ingredients
For the Vanilla Cream Filling:
- 4 tablespoons unsalted butter softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
For the Caramel:
- 1 cup unsalted butter
- 1 cup brown sugar packed
- ½ cup light corn syrup
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Vanilla Cream:
- Beat butter, cream, and vanilla until smooth. Gradually add powdered sugar and mix until a thick, pliable dough forms. Roll into small ½-inch balls and freeze for 30 minutes.
Cook the Caramel:
- In a heavy saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer. Remove from heat and stir in vanilla and salt.
Assemble the Caramels:
- Let the caramel cool slightly until it’s still pliable but not hot. Scoop about a tablespoon of caramel, flatten it in your hand, and wrap it around a frozen cream ball. Roll gently into a smooth ball or oval.
Chill and Wrap:
- Place caramels on a parchment-lined tray and chill for at least 30 minutes. Wrap in wax paper or candy wrappers.
Notes
- Storage: Keep wrapped caramels in an airtight container for up to 2 weeks.
- Gifting Tip: Package in cellophane bags with ribbons for a festive gift.
- Flavor Variations: Add a pinch of sea salt or a swirl of melted chocolate for extra flair.
- Make Ahead: Both caramel and cream centers can be made a day in advance.