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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.

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.

Find it online: https://recipe.newsvks.com/vanilla-cream-filled-caramel/