Prepare a large piece of parchment paper, large enough to create a 10" x 16" rectangle. Grease it lightly to prevent sticking.

In a heavy-duty pot, combine unsalted butter, brown sugar, salt, evaporated milk, heavy cream, and corn syrup over medium-low heat, stirring until melted into a smooth mixture (about 5 minutes).

Increase heat to medium and bring the caramel mixture to a gentle boil while stirring constantly for about 5-7 minutes.

Turn up the heat to medium-high, keep stirring until the mixture reaches 241°F on a candy thermometer (around 10 minutes).

Pour the hot caramel onto the prepared parchment paper and spread it evenly into a thin layer (about half an inch thick). Let it cool for 1-2 hours.

In a mixing bowl, combine vegetable shortening, powdered sugar, corn syrup, and vanilla extract. Beat with a hand mixer until crumbly yet cohesive (about 3-5 minutes).

Gradually add water, a tablespoon at a time, until the consistency is dough-like and holds together well (around 5 minutes).

Once cooled, cut the caramel into four equal pieces. Spread a half-height layer of vanilla cream on one side of each piece, roll tightly like a cinnamon roll, then elongate.

Slice the rolled caramels into 1/2 inch pieces, heating knife with warm water and spraying it with cooking spray for clean cuts. Wrap each piece in cello or wax paper.

Store in an airtight container at room temperature for 1-2 months or share with friends and family.