This caramel filling is thick, buttery, and perfect for just about any dessert! It sets firmly enough to fill cakes, cupcakes, macarons, and even cookies!
I used this recipe to make my Twix Cake and it works like a charm!! It really is the perfect consistency for layer cakes like this.
It’s thick enough to keep its shape, but soft enough to easily cut through.

This recipe is based on Jodie Avery’s thick caramel sauce recipe! It’s a half batch of the original recipe, which I find is the perfect amount to fill a layer cake.
How to Make This Thick Caramel Filling
Let’s walk through each step of this recipe so that it turns out as amazing as possible! I’ve also included a video tutorial of the process below.
This recipe can be made up to a month in advance and stored in the fridge.
Start by adding the unsalted butter, light brown sugar, corn syrup, and sweetened condensed milk into the saucepan.
Heat over a medium-high heat. Stir constantly until the mixture starts to bubble.


Slowly stir in 1 Tbsp of heavy cream. Next, place a digital thermometer in the pan.
Then continue to stir until the mixture reaches 238 F / 114 C (soft ball stage). Remove from heat and add the vanilla and salt.
Pour into a separate container to let it cool. Cover the bowl once it has reached room temperature. It should thicken up quite a bit as it cools.


How Much Caramel Does This Recipe Make?
This recipe makes about 2 1/4 cups of caramel filling, which is the perfect amount to fill an 8-inch layer cake or about 3 dozen cupcakes. This recipe can also be doubled or cut in half if needed.

Substitutions & Swaps in this Caramel Filling Recipe
Some swaps and substitutions that can be made in this recipe include:
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. Or you can also use vegan butter in its place!
- Heavy Cream – You can use whole milk or alternative milk (soy, almond, oat) instead of heavy cream or whipping cream if needed.

Tips for Making the Best Caramel Filling
- Use a digital thermometer to make sure the mixture reaches 238 F / 114 C, otherwise it won’t have a thick consistency once it reaches room temperature.
- Constantly stir the caramel as it cooks to prevent the mixture at the bottom of the pan from burning.
- Pour the caramel into a separate container once it’s made so that it can cool to room temperature more quickly. If you leave the caramel in the hot pan as it cools, it can overcook the caramel and make it difficult to use.

Making This Caramel Filling in Advance and Storage Tips
You can make this recipe up to a month is advance! Store it in an airtight container in the fridge.
It can also be stored at room temperature for 2 days in an airtight container.
To make the chilled filling easier to use, heat it in the microwave in 15 second intervals (stirring between), then pipe or scoop it into your dessert. It will set as it cools back down to room temperature.

Let Me Know What You Think
I’d love to hear what you think about this recipe! Please leave a rating below and comment below.
Tag me @chelsweets and use #chelsweets on social media so I can see your amazing creations!
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Caramel Filling

This caramel filling is thick, buttery, and perfect for just about any dessert! It sets firmly enough to fill cakes, cupcakes, macarons, and cookies!
Ingredients
Thick Caramel Filling
- 1/2 cup unsalted butter, room temperature (113g)
- 1 cup packed light brown sugar (200g)
- 1/2 cup light corn syrup (120ml)
- 7 oz or 1/2 can sweetened condensed milk (198g)
- 1 Tbsp heavy cream or whipping cream, room temperature (15ml)
- 1 tsp vanilla extract (4ml)
- 1 tsp salt (6g)
Instructions
Caramel Filling (Recipe based on Jodie Avery's Thick Caramel Sauce Recipe)
- Add 1/2 cup of unsalted butter, 1 cup of light brown sugar, 1/2 cup of corn syrup, and 7 oz. of sweetened condensed milk into a large saucepan.
- Heat over a medium-high heat. Stir constantly until the mixture starts to bubble.
- Slowly stir in 1 Tbsp of heavy cream. Place a digital thermometer in the pan at this point. Continue to stir until the caramel reaches 238 F / 114 C (soft ball stage).
- Remove from heat and add 1 tsp of vanilla and 1 tsp of salt. Pour into a separate container to let the caramel cool. Cover the bowl once the caramel has reached room temperature. This can be stored at room temperature for up to 2 days, or a month in the fridge.
Notes
Yield
This recipe makes about 2 1/4 cups of caramel filling, which is the perfect amount to fill an 8-inch layer cake or about 3 dozen cupcakes. This recipe can also be doubled or cut in half if needed.
My Tips for Making the Best Caramel Filling
- Use a digital thermometer to make sure the mixture reaches 238 F / 114 C, otherwise it won't have a thick consistency once it reaches room temperature.
- Constantly stir the caramel as it cooks to prevent the mixture at the bottom of the pan from burning.
- Pour the caramel into a separate container once it's made so that it can cool to room temperature more quickly. If you leave the caramel in the hot pan as it cools, it can overcook the caramel and make it difficult to use.
To make the caramel filling easier to use, heat it in the microwave in 15 second intervals (stirring between), then pipe or scoop it into your dessert It will set as it cools back down to room temperature.
Making This Caramel Filling in Advance & Storage Tips
- The caramel can be stored at room temperature for 2 days or made up to a month is advance if stored in an airtight container in the fridge.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1108Total Fat 55gSaturated Fat 34gTrans Fat 0gUnsaturated Fat 18gCholesterol 151mgSodium 1266mgCarbohydrates 161gFiber 0gSugar 160gProtein 2g
Lindsey
Sunday 4th of June 2023
I need to fill a wedding cake with caramel. The cake will be refrigerated until delivery and will be at room temp for 4 hours before serving. Will this recipe be too firm or will it soften in that amount of time?
Kaci
Wednesday 31st of May 2023
Made this tonight to fill macarons. It is so good!!! I will definitely be adding this to my notebook as my “go-to” for caramel from now on. Thanks for a great recipe!
Chelsweets
Sunday 4th of June 2023
Hi Kaci,
So happy to hear that, yay!!! Thank you so much for sharing :)
Emmi
Monday 22nd of May 2023
I used dark brown sugar in this recipe and added more heavy cream. I used big Celtic flake sea salt on top and in the mixture; It ended up darker, thicker. I let it come to room temperature and then I chilled it.
Chelsweets
Saturday 27th of May 2023
Hi Emmi,
Sounds delicious, thanks for sharing!
Wendy
Tuesday 21st of March 2023
Hi! How can I turn this recipe into salted caramel? Use salted butter or add some sea salt? Thanks!!
Wendy
Wednesday 22nd of March 2023
@Chelsweets, thanks! I am using it as a filling for a cake. Would I need to make it thicker for that?
Chelsweets
Tuesday 21st of March 2023
Hi Wendy,
Depends on what you're adding it to, I usually just sprinkle sea salt on top of it! Like if I'm drizzling it over cupcakes or something. You can also just increase the amount of salt to your taste, I'd recommend adding in a tsp or 2 if you go that route. Hope that helps, happy baking!
cynthia
Saturday 18th of February 2023
WOW, just made this. So good and so easy. I just tossed out 2 other caramel sauces I made today that failed one way or another. (was supposed to be a fairly easy layer cake with caramel filling) I kinda feel like I'm cheating using sweet condensed milk but I'm keeping this recipe. Great!!
Chelsweets
Tuesday 21st of February 2023
I'm so happy to hear that Cynthia! Thank you for sharing!! :)