Description
These Vanilla Cream Caramels are rich, buttery, and melt-in-your-mouth treats featuring a luscious ribbon of marshmallow cream. Perfect for homemade gifts, holiday trays, or sweet indulgences, this candy recipe is a creamy, dreamy classic!
Ingredients
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1 cup granulated sugar
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1 cup light corn syrup
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1/2 cup unsalted butter
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1 cup heavy cream
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1 tsp pure vanilla extract
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1/4 tsp salt
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1/2 cup marshmallow cream (for filling)
Instructions
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Prepare the Pan:
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Line an 8×8-inch pan with parchment paper and lightly butter the surface.
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Cook the Caramel:
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In a medium saucepan over medium heat, combine sugar, corn syrup, butter, and heavy cream.
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Stir constantly until the mixture reaches 245°F (firm ball stage) on a candy thermometer.
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Flavor the Caramel:
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Remove from heat and stir in vanilla extract and salt. Let the caramel cool slightly for easier layering.
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Layer the Caramel and Marshmallow:
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Pour half of the caramel mixture into the prepared pan and let it set for a few minutes.
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Spoon the marshmallow cream over the first caramel layer and gently swirl with a toothpick for a marbled effect.
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Carefully pour the remaining caramel over the top and spread evenly.
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Cool and Cut:
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Allow the caramel to cool completely at room temperature until firm.
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Once set, cut into small pieces and wrap individually in wax paper.
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Notes
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Stir the marshmallow cream lightly into the caramel to create a beautiful creamy swirl without fully blending the layers.
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Use a candy thermometer for precise results—temperature control is key for perfect texture.
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Store wrapped caramels in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
