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 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 225°F/107°C (just below soft ball stage). Remove from theheat 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.
Making This Caramel Filling in Advance and Storage Tips
You can make this recipe up to a month in 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.
Tips for Making the Best Caramel Filling
- Use a digital thermometer to make sure the mixture reaches 225°F/107°C (just below the softball stage). This will ensure the caramel has a nice, 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.
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!
Caramel Filling
Equipment
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 (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 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 225 F / 107 C (just below 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.
Video
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 225°F/107°C (just below the softball stage). This will ensure the caramel has a nice, 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 & Storage Tips
The caramel can be stored at room temperature for 2 days or made up to a month in advance if stored in an airtight container in the fridge. 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.Nutrition
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ML
Thursday 10th of April 2025
Would I add more corn syrup to make it thinner to be used as a topping on baked goods? Or more butter? Thank you!
Chelsweets
Wednesday 16th of April 2025
Hi ML,
Great question! If you want to thin out the caramel to use as a drizzle or topping, I’d recommend adding a little more corn syrup or a splash of warm heavy cream—either will help loosen it up without making it greasy. I wouldn’t add more butter, since that could cause it to separate or become oily.
Warm it slightly before using, and it should be the perfect pourable consistency! Let me know how it turns out!
Fathima
Saturday 22nd of March 2025
Please can you tell me if this will be suitable for filling on tarts as piping on tarts Will it be droopy or runny or too thick
Chelsweets
Tuesday 25th of March 2025
Hi Fathima,
I usually use this recipe as a filling for cakes so I haven't tried piping it before but if you're using it to fill the inside of a tart I think that should work just fine! It sets firmly but you have to have it slightly warm and a little bit fluid to be able to have it flatten out and fill a cake layer or a tart. If you're looking for a more pipeable caramel I think that dulce de leche might actually be a better option for you, and it's also easier to make!!!
Mobheena
Thursday 20th of March 2025
Can i use this to make millionaires shortbread?we dont get corn syrup or heavy whipping cream in my country,are there any substitutes please?
Chelsweets
Tuesday 25th of March 2025
You definitely can use this to make millionaires shortbread! I haven't tested this recipe with substitutions for those ingredients, so sadly I'm not sure! I'd think honey might work for the cornsyrup, but swapping out the heavy cream would be difficult. Do you have a high fat dairy product in your country that's a liquid?
Debbie Say
Thursday 20th of March 2025
Would this work as a filling for chocolate eggs at Easter or would it be too hard?
Chelsweets
Tuesday 25th of March 2025
Hi Debbie,
It would work if you're using some type of mold, like you're brushing it with chocolate and then using this as a filling it would be nice and thick and chewy and delicious in that! However if you're trying to like take the caramel and dip it in chocolate I think that that might be a bit more challenging with this recipe. Hope that helps, happy baking!
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