Description

Deliciously soft caramel candies with a smooth and creamy vanilla filling. These treats are perfect for any sweet tooth, combining the rich taste of caramel with a luscious vanilla cream center. Ideal for gifting or enjoying as a special dessert.

Ingredients

Units Scale

Caramel:

1 cup granulated sugar
1 cup light corn syrup
1/2 cup unsalted butter
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract

Vanilla Cream Filling:

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp heavy cream (as needed for consistency)

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Instructions

Prepare the Vanilla Cream Filling:
- In a mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add powdered sugar, mixing until fully incorporated.
- Stir in vanilla extract and 1 tbsp of heavy cream. Add more cream if needed for a soft, pipeable consistency.
- Transfer the filling to a piping bag with a small tip. Set aside.
Make the Caramel:
- In a medium saucepan, combine the granulated sugar, light corn syrup, and butter over medium heat. Stir until the butter is melted.
- Slowly stir in the sweetened condensed milk. Continue stirring constantly to prevent burning.
- Cook the mixture until it reaches 245°F (firm-ball stage) on a candy thermometer. Remove from heat and stir in vanilla extract.
Shape the Caramels:
- Pour the caramel into a parchment-lined 9×9-inch baking dish and let cool slightly until pliable but not set.
- Cut the caramel into small squares.
Fill with Vanilla Cream:
- Make a small indent in the center of each caramel square. Pipe a small amount of vanilla cream filling into the indent.
- Gently pinch the caramel around the filling to seal.
Final Touch:
- Roll the caramels into smooth balls or leave as squares. Wrap each candy in wax paper or cellophane.

Notes

Use a candy thermometer for accurate temperature control.
Store the caramels in an airtight container at room temperature for up to 2 weeks.
For a richer flavor, try sprinkling a little sea salt on top of the finished candies.