Chocolate Cream Caramels

Make Caramel
0 Lay out a large piece of parchment paper.  This should be large enough to fit a 10 x 16" rectangle with room around each side.
2 In a heavy duty, thick bottomed pot, combine all caramel ingredients except for chocolate.
3 Cook over medium - low, stirring constantly, until butter has melted and sugar is dissolved.
4 Turn heat to medium.  Stirring constantly, bring mixture to a boil.
5 Turn heat to medium high.  Cook caramel until temperature reaches 244F.
6 Turn off heat.  Add in chocolate.  Stir until combined.
7 Pour caramel on parchment.  Spread into a thin layer, making a 10" x 16" rectangle.  Cool completely.  Make cream center while it cools.
Cream Center
9 Place shortening in mixing bowl.  Mix on low for low minute.
10 Add powdered sugar, 1/2 cup at a time. Add corn syrup.
11 Mix until combined.  Mix will resemble goat cheese crumbles and feel slightly dry.  You are looking to have a the texture to feel like play doh and the mix hold it's shape when you squeeze it together in your hand.
Assemble Caramels
14 Cut caramel slab into four equal pieces.
15 Apply vanilla cream in a thin layer to caramel, leaving 1/2" space at the top long side.  Vanilla layer should be half the height of the caramel layer.
16 Roll caramel into a log.
17 Using your hands, roll caramel long like you are rolling pretzel dough to lengthen it.  Aim for 12 inches in length.  You should no longer hear or feel a caramel seam after rolling to lengthen the log.
18 Cut the caramel into 1/2" slices. Wrap in desired packaging.