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 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 whipping cream, room temperature 15ml
- 1 tsp vanilla extract or vanilla bean paste 4ml
- 1 tsp fine 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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This is a great recipe!! I followed it to a tee in grams. Tasty, thick and perfect for a filling for a cake or bars. Even dip apples into it. So so good!
So happy to hear that Jeff! And also so happy to hear that you bake in grams 🙂 It really is the easiest, best way to bake!! Thank you for sharing!
would adding 2 tablespoons of bourbon mess with the consistency? I do need a thick filling for cupcakes but would like to add a boozy touch for st patricks.
Hi Eryn,
Yes, you can! I’d recommend adding 1 to 2 Tbsp of bourbon when you add the vanilla extract. This filling is meant to be thick enough for cupcakes, and it firms up more as it cools, so that amount shouldn’t throw off the consistency too much. I’d probably start with 1 Tbsp, give it a taste, then add the second tablespoon if you want a stronger boozy flavor.
Hope that helps, happy baking!!
You should credit JodieF’s recipe on cakecentral that you have used here, but halved.
I believe that’s the correct thing to do. Otherwise, it’s implied that it’s your original recipe.
I am so sorry about that Lisa! I originally saw it shared in a reddit thread and wasn’t sure who’s recipe it was. I’ve updated both my post and the recipe card to reflect that it’s Jodie Avery’s recipe. Thank you for your comment <3
@Lisa Sampson, you could have worded that nicer than sounding so rude and self-righteous. I’m hoping that wasn’t your intention.
@Lisa Sampson’s message was not ‘so rude’ and she should not ‘piss off with that stank attitude’. She stated facts and it’s so important to speak up when we see potential plagiarism. Although it’s nice of Kim and Jason to try to stand up for Chelsweets, their rudeness and attitude are not justified. I’m especially surprised Jason’s comment was allowed and has not been deleted. I believe keeping such comments encourages future disrespectful and inappropriate comments on this site.
While I try to stay on top of all my comments, there are times that I get behind on them. I missed a ton when I was on Mat leave! I’ve removed Jason’s comment, as it wasn’t constructive or helpful. Thanks for letting me know!
Will this sauce harden once cooled?
Hi Marilyn,
It will firm up if it’s chilled but it won’t totally harden. If you want a firmer caramel, I’d recommend letting the sugar cook a little longer /darken to a slightly deeper brown color before adding in the butter and cream. Hope that helps, happy baking!
@Chelsweets, the recipe doesn’t say anything about cooking sugar first., yet you say that above in comment. Is that why mine is light in color.
Hi Patrici,
You don’t cook the sugar first in the caramel recipe, you just put everything in the pot and then heat it until it hits 225 F / 107 C. Did you use brown sugar like the recipe calls for? Or did you make any other tweaks? Hopefully we’ll be able to figure it out together! Did it still taste good?
I have a candy thermometer (glass tube one) …can I use that?
Thank you!
Hi Jane,
It depends on the type of glass thermometer and what its max temperature is, however I’d be nervous to use a glass one just because you have to stir this filling while it’s cooking, and I’d be worried I’d break the thermometer! I’m sorry :/
Hi! I’ve been using a glass thermometer for decades and it has never broken. I always use it to make a similar caramel filling with sweetened condensed milk. I think I may try this one as well!
Hi Louise,
Very good to know! I’ve never had one before, they always make me nervous. If you try it, let me know it goes!!
@Chelsweets, lol don’t be sorry.. thank you for the answer!
@Jane, and thanks to Louise too.. I’ll check my thermometer for the max temperature
@Louise, Do you have a caramel filling recipe omitting the corn syrup?
Thank you,
Sylvia
Hii do you know any other ingredients I can use if I don’t have both corn or glucose syrups?
Hi Eun,
I haven’t tested it, but you could try using honey or maple syrup if you have them? It might change the taste a bit but those would be my best suggestions for a substitution.
Can you fill and ice the cake and freeze it to decorate later?
Hi Rita,
You totally can! That should work just fine 🙂
I’m pretty impressed I used glucose syurp as its all I had and I’m amazed at how quick it was to make as I have a birthday cake to fill carmel with so pretty happy.
Hi Krystal,
So happy to hear that!! Thank you for sharing 🙂 Happy baking!
Sorry…another question…I have “lily white” corn syrup…it’s almost colourless…is that ok to use ?
Thank you..again
Hi Jane,
No worries! Lily White corn syrup should work great in this recipe 🙂 Happy baking!
@Chelsweets, Thank you!
Me again
So I just made it, and it seems super thick and a lot darker …what remained on the thermometer was pretty hard…I need to put it between cake layers (grandson’s b day) and I’m afraid it’ll be rock hard…
It’s in a large glass(pyrex) container cooling…was planning to put it in the fridge till Thursday, when I’ll assemble and carve…then the cake will go back in fridge for a bit…
Is there a way to soften it up if need be, or should I start over?
(I’m afraid it could have possibly gone over 238F while stirring at the same time…but not by much…watched it carefully
also missed putting in the tablespoon of cream till it had been boiling a bit …all the rest was as per the recipe )
Maybe I need to stop before 225F ?
Thank you
Hi Jane,
I would recommend heating up the caramel and seeing what the consistency is like! When it’s chilled it is really firm, but I usually heat it up a bit before drizzling it into cakes and it works great! While it is firm, it’s not hard so you are able to cut through it. Adding in the caramel then should be fine, I wouldn’t worry about that
If the temperature when a few degrees over 225 F for a short period of time I would think it should be ok! Let me know how it turns out, hopefully it works great!
Hi, Chelsey! Have you tried stuffing this filling inside cookie dough, then baking? For example, I have an idea for caramel-stuffed chocolate chip cookies or caramel-stuffed snickerdoodles. Thanks!
Hi Emily,
I haven’t tried that but I LOVE that idea! The caramel does set pretty firmly, so I feel like it should work inside cookies! If you try it, I’d love to hear how it goes!!
Do you need to add corn syrup when using condensed milk?
Hi Sylvia,
You do need to use both corn syrup and sweetened condensed milk like the recipe card calls for to have this caramel filling end up with the right consistency. Hope that helps, happy baking!
Hello! Can I put this as a tart filling and will it be firm enough? Not come spilling out when cut into? Or should I go past 225 for a firmer consistency? I’m scared it will turn rock hard then…thanks!
Hi Sam,
Great question! This caramel sets quite firmly, and would be perfect in a tart! It will hold its shape and won’t go spilling out. I don’t recommend heating it higher than 238 or else it will get SUPER hard. Hope that helps, happy baking!
This is amazingly delicious. My husband said “I could bathe in this.”
Haha I love that!! I’m so glad you guys love this recipe as much as I do 🙂 Thank you for sharing!
Does this caramel stay creamy or does it crystallize?
Thank you!
Hi Jada,
The the consistency definitely firms up when it’s chilled / at room temperature, but it become fluid again when it’s heated up a bit. It doesn’t crystallize or get completely hard though! Hope that helps, happy baking!
I am wanting to use a salted caramel filling for a chocolate cake. Would you recommend your recipe with sea salt added?
Good morning, your recipe looks easy and delicious. I have one question. Going to use this to fill mini chocolate cupcakes. Then the cupcakes will be refrigerated.
Will the caramel harden too much while in the cupcake in the frig? I don’t want someone to bite into this and get one big chunk of caramel. Thanks!
Hi Rita,
Great question! This caramel does set pretty firmly, and is hard when it’s refrigerated. I’d recommend using my caramel drizzle recipe instead, it’s softer and will be better refrigerated as a filling! Here’s the link: https://chelsweets.com/caramel-without-a-candy-thermometer/
Hope that helps, happy baking!
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!!
I’m so happy to hear that Cynthia! Thank you for sharing!! 🙂
Hi! How can I turn this recipe into salted caramel? Use salted butter or add some sea salt? Thanks!!
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!
@Chelsweets, thanks! I am using it as a filling for a cake. Would I need to make it thicker for that?
Hi Wendy,
This recipe is actually quite thick, so it should work great for that! Happy baking 🙂
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.
Hi Emmi,
Sounds delicious, thanks for sharing!
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!
Hi Kaci,
So happy to hear that, yay!!! Thank you so much for sharing 🙂
@Chelsweets, I would like to know this as well!??
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?
Hey Chels! I made this recipe for my birthday cake, and it was amazing and so delicious! The combination of the chocolate cake with a dark ganache was so good! I can´t wait to do it again it was a 10/10!!! I had a bit of trouble doing it to days before filling the cake and when I took it out of the fridge it was hard, it was hard to melt it, so I cut it and put part of it on a silpat and stretched it about 1cm, and it was easier to put inside the cake, the only thing I did differently was to add salted peanuts, and it was divine!!!!
I have made caramel candy before and personally, I would cook the caramel for between cake layers to 215 degrees. I checked in my ice water and it makes for the perfect consistency for icing. It’s cooling now and I have enough ingredients for another batch if this doesn’t turn out. Hahahahaha ? I’ll keep you posted.
Hi, i tried making this caramel but every-time it cools down it crystallised and when I heat it up the butter separates. What do you do when this happens?
Hi Klaris,
Are you using a digital thermometer when making the caramel? That can help prevent the caramel from crystallizing. How are you reheating the caramel? It might help to heat up the caramel on a lower power in the microwave (if you’re not already), and to stir it in intervals as it reheats. Hopefully that helps for the future, happy baking!
I agree with the husband who could bathe in this. I have not put it between the cake layers yet, but the flavor is amazing, much better than the carmels in the squares.
Thank you so much for this recipe!
Hahaha I love that!!! I bet this recipe would be delicious in little squares 🙂 So happy to hear you’re loving this recipe!!
I’ve always struggled with caramel I’m the past, but this turned out beautifully. I’m going to use it to top brownies for Christmas eve lunch. Thanks for the recipe!
I’m so happy to hear that Anna!! That sounds absolutely delicious 🙂 Happy baking!!
Hello just wanted to ask if this filling can be used to frost a layer cake? Thanks much! Happy New Year!!!
Hi Mary,
While this caramel makes an amazing filling, it’s a bit too thick to frost a cake with. I haven’t tried it, but I feel like it would cause a lot of crumbing and would tear up the layers if you tried to spread it around a cake. I’m so sorry!
Hope you have a great New Year too!!
Hi! I know this recipe was a couple of years ago but I am confused that it says 225 F but comments below refer to 225 F? For a tart or cake filling that will cut and hold its shape – but not be too hard – what is best temp? thanks!
Hi Jean,
Apologies for the confusion!! Originally I used to heat the caramel to 238 F, but over the years I’ve played around with the temperature and have found that it’s best heating it to 225 F 🙂 Hope that helps, happy baking!
Has anyone tried adding a little chocolate
(Frosting, or syrup) to the caramel?
Hi Julie,
I haven’t tested that out, but that sounds super yummy! If I were to try it out, I’d probably swap in some chocolate syrup in place of the corn syrup (maybe 1/4 cup?). I’m not sure if it would work, but that’s how I’d start testing it. Hope that helps, let me know how it goes if you try it!
Hi. New to your site so having a good nosey round. Can I ask why you would use this recipe in a layer cake, over the caramel drizzle recipe (which also says is good for layer cakes)? It’s just this one seems more work and uses corn syrup, which we all know is not exactly good for you! I have a chocolate cake I want to make with chocolate buttercream and some caramel in the layers – the other recipe seems easier…..
Hi Vivienne,
I absolutely love hearing that!! And that is a great question. It all comes down to how thick of a caramel filling you want in your cake. The caramel drizzle recipe can be drizzled between cake layers, but you can’t add too much or make a thick layer of it because it’s not quite thick enough at room temperature to not cause the cake layers to slide or ooze out between the layers.
On the other hand, this caramel filling is THICK! You can make a really thick layer of caramel with it, and it is much firmer at room temperature. I like this for filling cakes like my Twix cake, where I want a thick, very visible layer of caramel like the candy bar has. Hope that helps, happy baking!
@Chelsweets, just making sure that this caramel will not soak into the cake layers if you put it as a filling inside of a cake.
Hi,
Have you ever used this recipe as a middle between two layers in an ice cream cake?
Do you recommend this caramel be put in a buttercream or swiss meringue buttercream to make it caramel flavoured? Or would the caramel change it’s texture too much?
Hi Girlie,
This caramel is quite thick, I’d recommend using my caramel drizzle/drip recipe to flavor frosting instead! It incorporates way more easily and is easier to make, here’s the link: https://chelsweets.com/caramel-without-a-candy-thermometer/
Hope that helps, happy baking!
I made a batch of this caramel filling and added 3 tablespoons of bourbon and a little extra sea salt…OMG ? it’s incredible and so easy to make!!
So happy to hear that Kim!!!!! Thank you for sharing how it went 🙂
I love this recipe and have filled several cake orders using this filling. I can honestly eat it by the spoonful too! Do you think it would work to use as a truffle filling? It seems firm enough by not sure. I’d like to make caramel truffles for gifts.
Thanks!
Can I skip corn syrup with this recipe.
Hi! I made this without a thermometer yet it turned out great! Just curious if I could add a little bit of butter while it cools down to “thin” it, is that possible?
I’d actually add a bit more heavy cream to thin it!! It incorporates more easily I think, but you can add additional butter too. Hope that helps, happy baking!
i got a question, is this filling a good choice to use for a big pie or cookie like to go into the oven i mean?
Can I add crushed pecans to mixture for my layer cake?
Would this work as a filling for chocolate eggs at Easter or would it be too hard?
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!
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?
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?
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
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!!!
Would I add more corn syrup to make it thinner to be used as a topping on baked goods? Or more butter? Thank you!
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!
Flavour is lovely however very sweet.
Unfortunately it did it’s job too well at holding it’s shape. When cutting the cake it refused to be cut and just pulled down through the cake and lead to very messy slices.
If you have quite a soft cake crumb I might not recommend this thickness. For a mudcake it might work better for cutting ?
Hi Tanika,
Thanks so much for the honest feedback — I really appreciate it! You’re totally right: a thick caramel filling can sometimes make slicing tricky, especially with a soft, fluffy cake. If the caramel is a bit too firm, it can drag down through the layers instead of slicing cleanly. If it gets a little bit too hot when it’s being cooked, it can make it set more firmly and a lot harder to cut through. It definitely works better with a denser cake like a mudcake where the structure can handle the pull. So glad to hear you still enjoyed the flavor — that means a lot!
Hi! This turned out SO SO good but I’m worried it’s too thick for filling a cake. I will need to chill my cake before transport and I’m worried that it will set to hard. Is there anything you’d recommend to make it a bit less thick? Extra heavy cream? I LOVE this as the base. Just wondering what you think?
Hi! I’m so glad you loved it!! To make it a bit softer and more spreadable (especially after chilling) adding a splash of room temperature heavy cream is a great idea. Start with 1–2 tablespoons and mix it in after the caramel is done cooking and has been removed from heat.
Also, once it’s in the cake and chilled, just let the cake sit at room temp for a bit before serving — that helps the filling soften up again perfectly. Let me know how it goes!
I made mine in an electric skillet. So easy. Going to use as a cake layer filling . Just made Carmel today. For party on sat.
Could this recipe be piped to fill chocolate shells? I am looking for a soft caramel recipe for that purpose. Thank you!
Hi Cindy,
It totally can! I’ve done that before and it’s delicious. Hope that helps, happy baking!!