Caramel Macaron Filling
This thick caramel macaron filling is easy to make and only uses 6 ingredients! It's rich, buttery, and the perfect consistency for piping!
Servings: 2 cups
Calories: 98kcal
Ingredients
Caramel Filling
- 1 14 oz. can sweetened condensed milk 396g
- 1/2 cup unsalted butter, cut into chunks 113g
- 1/2 cup packed light brown sugar 100g
- 1/4 cup light corn syrup 60g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/2 tsp fine salt 3g
Equipment / Tools Needed
- Small saucepan
Instructions
Caramel Macaron Filling
- Heat 1 can of sweetened condensed milk, 1/2 cup butter, 1/2 cup brown sugar, and 1/4 cup light corn syrup over medium heat in a heavy saucepan. Stir frequently and let the mixture just begin to bubble (if you have and are using a candy thermometer, cook until the mixture hits 212 F/ 100 C). It will start bubbling up on the sides of the pan first. Once this happens, turn the heat down to low to let the caramel simmer.
- Continue to stir frequently until the mixture thickens and becomes a medium caramel color (about 10 minutes). You should be able to drag a spatula through the mixture and see the bottom of the pan for a second or two once it's ready. Remove from the heat and stir in 1 tsp vanilla extract and 1/2 tsp of fine salt.
- Pour into a separate container, then set aside to cool to room temperature. If you make this in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week. If you refrigerate the caramel, heat it in the microwave in short 10-second intervals until it reaches room temperature and is a more workable consistency.
Video
Notes
Ingredient Swaps & Substitutions
For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.Recipe Yield
This recipe makes about 2 cups of caramel filling. This is enough to generously fill about 30 macarons. You can double or triple this recipe to fill more macarons if needed, but it will need more time to come to room temperature and thicken. For reference, I usually pipe my macarons with a diameter of 1 1/2 inches, so they're about the size of a standard macaron.Making This Caramel Macaron Filling in Advance & Storage Tips
This caramel be made up to a week in advance, and I usually make it the night before and store it in an airtight container or in a bowl sealed tightly with plastic wrap. If you make it in advance and it's a little bit too cold/ firm to pipe, let it sit at room temperature for about 30 minutes to soften. Macarons filled with this caramel filling should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste. Refrigerate desserts with this caramel filling for up to a week in an airtight container. Freeze desserts with this filling for up to a month in an airtight container.Nutrition
Serving: 1 | Calories: 98kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 60mg | Sugar: 14g