VANILLA CREAM FILLED CARAMEL

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Indulge in the luxurious combination of smooth vanilla cream and rich caramel with this irresistible recipe. Perfect as a sweet treat or a thoughtful gift, these caramel delights are a melt-in-your-mouth experience that anyone will enjoy.

Ingredients

For the Caramel:

  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1/4 teaspoon sea salt

For the Vanilla Cream Filling:

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Additional Items:

  • Candy molds or silicone trays
  • Candy thermometer (optional)

Instructions

this recipe

Step 1: Prepare the Caramel

  1. Heat the sugar in a medium saucepan over medium heat, stirring constantly with a heat-resistant spatula. The sugar will clump, then melt into a deep amber liquid.
  2. Once fully melted, add the butter carefully and stir until combined. Be cautious as the mixture may bubble vigorously.
  3. Slowly pour in the heavy cream while stirring continuously. Continue to cook for 1–2 minutes until the caramel thickens slightly.
  4. Remove from heat, stir in the sea salt, and allow the caramel to cool slightly before pouring it into molds. Fill each mold halfway to leave room for the vanilla cream filling.

Step 2: Prepare the Vanilla Cream Filling

  1. In a bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, mixing until smooth.
  3. Mix in the heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy.
  4. Transfer the vanilla cream filling into a piping bag.

Step 3: Assemble the Caramels

  1. Once the caramel in the molds has set slightly but is still pliable, pipe the vanilla cream filling into the center of each caramel mold.
  2. Top with another layer of caramel to seal the filling, smoothing the surface as needed.
  3. Refrigerate the caramels for at least 2 hours or until fully set.

Step 4: Remove and Serve

  1. Carefully pop the caramels out of the molds.
  2. Serve immediately or wrap them in wax paper for gifting.

Serving and Storage Tips

  • Serving: Enjoy these caramels as a standalone treat or pair them with coffee or tea for a delightful indulgence.
  • Storage: Store the caramels in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks. Let them come to room temperature before serving.

FAQs

1. Can I make these caramels without a candy thermometer?

Yes, you can. Look for visual cues like the sugar melting to a deep amber color and the caramel thickening slightly during cooking. However, a candy thermometer ensures precision.

2. Can I use store-bought caramel for this recipe?

Yes, you can use store-bought caramel as a shortcut. Melt it gently before using, and ensure it is thick enough to hold the filling.

3. How do I prevent the caramel from sticking to the molds?

Lightly grease the molds with a small amount of neutral oil or butter before pouring in the caramel to prevent sticking.

4. Can I flavor the vanilla cream differently?

Absolutely! You can experiment with different extracts like almond, coffee, or even a hint of mint to customize the cream filling to your taste.

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VANILLA CREAM FILLED CARAMEL

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This indulgent treat combines the smooth, buttery sweetness of caramel with a luscious vanilla cream filling. Perfect for holidays, gifting, or a sweet pick-me-up, these bite-sized delights are as beautiful as they are delicious.

  • Author: ksuur
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 pieces 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Caramel Shell

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • Pinch of salt

Vanilla Cream Filling

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Caramel Shell:
    1. In a medium saucepan, combine sugar, water, and corn syrup. Heat over medium heat, stirring gently until the sugar dissolves.
    2. Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color. Be careful not to burn it.
    3. Remove from heat and slowly whisk in the heavy cream, butter, vanilla extract, and salt. The mixture will bubble vigorously. Stir until smooth.
    4. Pour the caramel into silicone molds or a parchment-lined tray and let it cool slightly, but not completely.
  2. Make the Vanilla Cream Filling:
    1. Beat softened butter in a bowl until creamy.
    2. Gradually add powdered sugar, mixing well after each addition.
    3. Add heavy cream, vanilla extract, and salt. Beat until the mixture is light and fluffy.
  3. Assemble the Caramels:
    1. If using molds, scoop a small amount of the vanilla cream filling into each mold before the caramel hardens completely.
    2. If using a tray, spread a layer of vanilla cream over the partially cooled caramel and then pour another thin layer of caramel on top.
    3. Allow the caramels to set fully at room temperature or in the refrigerator.
  4. Cut and Serve:
    • If using a tray, cut the caramel into squares or desired shapes with a sharp knife.
    • Wrap each piece in wax paper for storage.

Notes

  • For a dairy-free option, use coconut cream and plant-based butter.
  • Add a pinch of sea salt on top for salted caramel flavor.
  • Store in an airtight container at room temperature for up to 1 week or refrigerate for 2 weeks.

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