Vanilla Cream Caramels

Make Caramel
5 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.
0 In a heavy duty, thick bottomed pot, combine butter, brown sugar, salt, evaporated milk, heavy cream, and corn syrup.
2 Cook over medium- low heat, stirring constantly, until butter has melted and sugar has dissolved. 
3 Turn heat to medium.  Stirring constantly, bring mixture to a boil.
4 Turn heat to medium high.  Stirring constantly, cook caramel until temperature reaches 241F.
7 Turn off heat.  Pour caramel on parchment.  Spread into a thin layer, making a 10" x 16" rectangle.  Cool completely.  Make vanilla cream while it cools
Vanilla Cream
8 Place shortening in mixing bowl.  Mix on low for one minute.
9 Add powdered sugar, 1/2 cup at a time.
10 Add vanilla and corn syrup.  Mix until combined.  Ingredients will resemble goat cheese crumbles.
11 Add water.  Mix.  A small amount of additional water might be needed to achieve texture.  You are looking for the ingredients to feel like play-doh and to become like clay when you squeeze them together in your hand.
14 Dump out contents of mixing bowl onto work surface (parchment paper or a large cutting board is great!) Work the ingredients until a dough forms. Set aside.
Assembling Caramels
15 Cut caramel slab into four equal pieces.
16 Apply vanilla cream in a thin layer to caramel, leaving 1/2 " space at the top long side.  Vanilla cream layer should be about half the height of the caramel layer.
17 Roll up caramel into a log.  
18 Using your hands, roll caramel long like you are rolling pretzel dough to lengthen it.  Aim for 12-15 inches in length.  You should no longer hear or feel a caramel seam when rolling the piece.
19 Cut the caramel into 1/2" slices. Wrap in desired packaging.