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!
Servings: 2 1/4 cups
Calories: 1108kcal
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
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- 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: 1 | Calories: 1108kcal | Carbohydrates: 161g | Protein: 2g | Fat: 55g | Saturated Fat: 34g | Polyunsaturated Fat: 18g | Cholesterol: 151mg | Sodium: 1266mg | Sugar: 160g