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Vanilla Cream Filled Caramel

Vanilla Cream Filled Caramel
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This Vanilla Cream Filled Caramel recipe offers a perfect balance of smooth vanilla cream and buttery caramel, resulting in luscious, chewy sweets that melt in your mouth. Made with simple pantry ingredients, it’s ideal for homemade gifts, parties, or a delightful treat anytime.

Ingredients

Scale

Caramel Base

  • 1 cup granulated sugar
  • 2/3 cup light corn syrup
  • 1/4 teaspoon salt (adjust to taste)
  • 6 tablespoons unsalted butter, warmed
  • 1/2 cup heavy cream, warmed

Vanilla Cream Filling

  • 1/2 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the Caramel Base: In a heavy-bottom saucepan, combine granulated sugar, corn syrup, and a pinch of salt. Cook over medium heat, stirring constantly until the sugar dissolves completely and the mixture turns a deep amber color, indicating caramelization.
  2. Add Butter and Cream: Remove from heat and carefully whisk in warmed unsalted butter until melted, followed by warmed heavy cream. Stir vigorously to combine into a smooth, glossy caramel sauce. Be cautious as the mixture will bubble vigorously.
  3. Cook to Caramel Firmness: Return the saucepan to low heat and simmer, stirring frequently, until the caramel reaches the firm ball stage (245–250°F or 118–121°C) using a candy thermometer, ensuring proper chewiness.
  4. Make the Vanilla Cream Filling: While the caramel cools slightly, whisk together sweetened condensed milk with pure vanilla extract until silky and sweet, perfectly complementing the caramel.
  5. Assemble the Caramels: Pour the caramel mixture onto a greased parchment-lined tray and let it cool just until pliable. Cut into small squares, then carefully flatten each piece and spoon a dollop of vanilla cream filling inside. Fold the caramel around the filling and pinch edges to seal.
  6. Final Setting and Wrapping: Allow the caramels to set at room temperature or in the refrigerator until firm. Wrap each individually in wax paper to prevent sticking and maintain freshness.

Notes

  • Use a candy thermometer to ensure accurate cooking temperatures and avoid undercooked or overly hard caramel.
  • Warm your cream and butter before adding to the hot sugar mixture to prevent seizing.
  • Work quickly when assembling as caramel hardens fast; seal edges tightly to keep filling inside.
  • Store caramels at cool room temperature to prevent melting or stickiness and maintain freshness up to two weeks.
  • Freeze individually wrapped caramels for extended storage; thaw at room temperature before serving.

Nutrition

Keywords: vanilla caramel, cream filled caramel, homemade caramel, soft chewy caramel, vanilla cream candy, caramel recipe

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