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!

Print Recipe

4.99 from 98 rating

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!

Prep Time3 minutes mins

Cook Time10 minutes mins

Additional Time30 minutes mins

Total Time43 minutes mins

Course: Frosting & Fillings

Cuisine: American

Servings: 2 1/4 cups

Calories: 1108kcal

Author: Chelsey White

Equipment

• Candy Thermometer
• Small Saucepan

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

Serving: 1g | Calories: 1108kcal | Carbohydrates: 161g | Protein: 2g | Fat: 55g | Saturated Fat: 34g | Polyunsaturated Fat: 18g | Cholesterol: 151mg | Sodium: 1266mg | Sugar: 160g

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