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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 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.

image of a twix cake that's been cut open to show its fluffy vanilla cake layers, thick caramel filling and shortbread crust

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.

image of a slice of a Twix cake on a plate, showing its shortbread crust, vanilla cake layers, thick caramel filling, and chocolate buttercream

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.
image of ingredients in a pot to make thick caramel filling

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.
image of thick caramel filling being added into a cake to make a Twix flavored cake

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.

image of a Twix cake that's been cut open to show its fluffy vanilla cake layers, thick caramel filling and shortbread crust

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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Yield: 2 1/4 cups

Caramel Filling

image of thick caramel cake filling that's been cooled and has thickened and is ready to be added to a cake

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 Time 3 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 43 minutes

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)

  1. 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.
  2. Heat over a medium-high heat. Stir constantly until the mixture starts to bubble.
  3. 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).
  4. 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

2

Serving Size

1

Amount Per Serving Calories 1108Total Fat 55gSaturated Fat 34gTrans Fat 0gUnsaturated Fat 18gCholesterol 151mgSodium 1266mgCarbohydrates 161gFiber 0gSugar 160gProtein 2g

Lisa Sampson

Thursday 21st of July 2022

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.

Chelsweets

Sunday 24th of July 2022

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

Jeff Crozier

Wednesday 15th of June 2022

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!

Chelsweets

Sunday 19th of June 2022

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!

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