Line a 10×15 (jelly roll) pan with parchment paper, and lightly grease. Set it aside.

Add the sugar, corn syrup, butter, and salt to a large, heavy bottomed pot and heat over medium on the stove top. Stir occasionally as the mixture comes to a boil.

Once boiling, very slowly add the evaporated milk a little at a time, stirring constantly until all the milk has been added, which should take about 10 to 15 minutes.

Insert a candy thermometer and continue cooking, stirring constantly until the mixture reaches between 240 to 242 degrees Fahrenheit. Remove from heat and stir in the vanilla extract.

Pour the mixture into the prepared pan and spread out the top as needed. Let cool until totally set, about 30 minutes in the fridge if desired. Cut the caramel into 4 portions.

Beat the shortening until smooth. Gradually add in the powdered sugar, 1/2 cup at a time, until combined.

Add in the corn syrup and vanilla extract, mixing until combined.

Apply 1/4 of the vanilla cream on top of a caramel portion, leaving 1/2 inch at the bottom of the long side. Roll the caramel up tightly, starting with the top portion until it forms a log.

Continue to roll the caramel to make it longer, until it stretches to be between 12 and 15 inches long. Cut the caramel rolls into 1/2 inch slices using a very sharp knife.

Wrap individual caramels in waxed paper or cellophane paper by rolling it up and twisting the ends to close.