Ingredients for Vanilla Cream Filled Caramels Bull's Eye Copycat Gluten Free
- Heavy Cream
- Condensed Milk
- Light Corn Syrup
- Water
- Granulated Sugar
- 1/2 cup (1 stick) unsalted butter, softened
- Unflavored Gelatin
- Cold Water
- Shortening
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
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How to Make Vanilla Cream Filled Caramels Bull's Eye Copycat Gluten Free
- Prepare your caramel base: In a heavy-bottomed saucepan, combine the sugar, corn syrup, butter, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves completely.
- Continue cooking the caramel: Without stirring, cook the mixture until it reaches 245°F (118°C) on a candy thermometer – a deep amber color. This is crucial for the perfect texture.
- Make the vanilla cream filling: In a separate bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and vanilla extract, beating until smooth and creamy.
- Cool the caramel slightly: Carefully pour the hot caramel into a heatproof bowl and let it cool slightly (about 10-15 minutes), stirring occasionally to prevent it from hardening too quickly.
- Assemble the caramels: Once the caramel is slightly cooled but still pliable, use a spoon to add a dollop of the vanilla cream filling to the center of each caramel. Gently fold the caramel around the filling, sealing it completely.
- Shape and cool: With slightly wet hands, roll each caramel into a ball. Place them on a parchment-lined baking sheet and let them cool completely.
- Optional: Wrap your delicious gluten-free caramels in colorful cellophane for a beautiful presentation.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
76g
Fat
20g
Carbs
8g
