Vanilla cream filled caramel recipe

Imagine biting into a silky-smooth, golden vanilla cream filled caramel that melts in your mouth, releasing waves of buttery sweetness followed by a luscious vanilla center. This decadent confection strikes the perfect balance between the rich amber notes of caramel and the delicate floral essence of vanilla cream. Whether you’re an experienced candy maker or a curious beginner, this vanilla cream filled caramel recipe delivers professional-quality results that will impress friends and family alike. You’ll learn the secrets to achieving the perfect caramel consistency, mastering the vanilla cream filling, and creating picture-perfect candies worthy of a high-end confectionery shop.

Why You’ll Love This Recipe

This vanilla cream filled caramel recipe transforms simple ingredients into extraordinary treats that rival store-bought candies. The contrast between the firm yet chewy caramel exterior and the smooth, velvety vanilla cream center creates a textural symphony that keeps you coming back for more. Unlike many caramel recipes that can be intimidating, this method breaks down the process into manageable steps, eliminating guesswork with precise temperature guidelines.

The versatility of these caramels makes them perfect for holiday gift-giving, special occasions, or simply treating yourself after a long day. Each bite delivers a nostalgic candy-shop experience with the satisfaction of knowing exactly what went into your creation. Plus, the intoxicating aroma of caramelizing sugar and vanilla that fills your kitchen while making these treats is almost as rewarding as the finished product itself.

Ingredients

For the Caramel Layer:

• 2 cups (400g) granulated sugar
• 1/2 cup (120ml) water
• 1/4 cup (60ml) light corn syrup
• 1 cup (240ml) heavy cream, room temperature
• 6 tablespoons (85g) unsalted butter, cubed
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract

For the Vanilla Cream Filling:

• 1/4 cup (60ml) heavy cream
• 2 tablespoons (28g) unsalted butter
• 2 cups (240g) powdered sugar, sifted
• 2 teaspoons pure vanilla extract (use high-quality for best flavor)
• Pinch of salt

The heavy cream is crucial for achieving the right consistency in both components. Use the highest quality vanilla extract available—preferably pure rather than imitation—as it significantly impacts the final flavor of your vanilla cream filled caramels. The corn syrup prevents crystallization, ensuring your caramel remains smooth rather than grainy.

Pro Tips

Temperature Control: The single most important factor when making vanilla cream filled caramels is precise temperature measurement. Invest in a reliable candy thermometer and understand that even a few degrees can significantly change your results. For the perfect chewy caramel, cook the mixture to exactly 248°F (120°C)—any lower and your caramels will be too soft; any higher and they’ll become too hard to enjoyably chew.

Cream Temperature Matters: Always bring your heavy cream to room temperature before adding it to the hot sugar mixture. Cold cream causes the caramel to seize, creating lumps that are nearly impossible to smooth out. If you’re in a hurry, gently warm the cream in the microwave for 20-30 seconds to take off the chill.

Cooling Strategy: Rather than rushing the cooling process, allow your caramels to set slowly at room temperature. This gradual cooling develops better flavor and texture. If you’re working in a warm kitchen, you can refrigerate the caramel for 15-20 minutes, but don’t let them get too cold as this makes them difficult to work with when adding the filling.

Instructions

Step 1: Prepare Your Pan

Line an 8×8-inch baking pan with parchment paper, allowing excess to hang over the sides. Lightly spray the parchment with cooking spray to ensure your caramels release easily when set. Have all ingredients measured and ready before beginning, as the caramel-making process moves quickly and requires immediate attention.

Step 2: Make the Caramel Base

In a heavy-bottomed, medium saucepan, combine the sugar, water, and corn syrup. Heat over medium heat, stirring just until the sugar dissolves. Once dissolved, stop stirring (to prevent crystallization) and bring the mixture to a boil. Cook until the syrup turns a light amber color, about 8-10 minutes, swirling the pan occasionally instead of stirring.

Step 3: Add Remaining Caramel Ingredients

Carefully add the room temperature heavy cream to the caramel (it will bubble vigorously, so stand back). Whisk until smooth, then add the butter and salt, stirring until fully incorporated. Attach your candy thermometer and cook the mixture until it reaches exactly 248°F (120°C). Remove from heat and stir in the vanilla extract.

Step 4: First Caramel Layer

Pour half of the caramel mixture into your prepared pan. Allow this layer to cool and set for about 30 minutes at room temperature until firm enough to touch but still slightly tacky.

Step 5: Prepare the Vanilla Cream Filling

While the first layer cools, make your filling. In a small saucepan, heat the cream and butter until the butter melts. Remove from heat and whisk in the powdered sugar, vanilla extract, and salt until completely smooth. Let the mixture cool slightly but remain pourable.

Step 6: Add the Filling and Finish Assembly

Pour the vanilla cream filling over the first caramel layer, spreading it evenly with an offset spatula. Allow this to set for about 15 minutes. Gently reheat the remaining caramel if it has hardened, then carefully pour it over the vanilla cream layer. Let the completed vanilla cream filled caramel set fully at room temperature for at least 3 hours, or preferably overnight.

Step 7: Cut and Wrap

Use the parchment paper overhang to lift the caramel block from the pan. With a sharp knife lightly coated with cooking spray, cut into 1-inch squares. Wrap each piece individually in wax paper or cellophane to prevent sticking.

Variations

Salted Vanilla Cream Caramels: Enhance your vanilla cream filled caramel recipe by sprinkling flaky sea salt on top of the final caramel layer while it’s still warm. The salt creates a sophisticated flavor contrast that elevates the vanilla and caramel notes. For a more pronounced salty-sweet experience, you can also add an extra 1/4 teaspoon of salt to the caramel mixture itself.

Chocolate Vanilla Cream Caramels: Transform this treat by adding a chocolate element. After the final caramel layer has set, dip the cut caramels halfway into tempered dark chocolate and allow to harden on parchment paper. Alternatively, add 2 tablespoons of cocoa powder to the vanilla cream filling for a chocolate cream center that beautifully complements the caramel exterior.

Bourbon Vanilla Caramels: For an adult version, replace 1 tablespoon of the cream in the filling with high-quality bourbon and add 1 tablespoon of bourbon to the caramel mixture when you add the vanilla. The bourbon adds complex notes that enhance both the vanilla and caramel flavors for a sophisticated confection.

Storage and Serving

Store your vanilla cream filled caramels in an airtight container at room temperature for up to two weeks, placing parchment paper between layers to prevent sticking. In warmer climates, refrigeration is recommended, but allow the caramels to come to room temperature before serving for the best texture and flavor experience.

For an elegant dessert presentation, serve these caramels on a slate board alongside fresh berries and espresso for a simple yet impressive after-dinner treat. They also make wonderful companions to vanilla ice cream—chop a caramel into small pieces and sprinkle over your favorite vanilla bean ice cream for an indulgent dessert upgrade.

These caramels are exceptional gifts when wrapped in waxed paper and packaged in decorative tins or boxes. Add a personalized tag with the name “Vanilla Cream Filled Caramels” for a thoughtful homemade present that friends and family will treasure.

FAQs

Why did my caramel turn grainy?
Sugar crystallization usually causes graininess. To prevent this, avoid stirring the caramel once the sugar dissolves, make sure your saucepan is clean before starting, and add corn syrup as directed in the vanilla cream filled caramel recipe.

Can I make these caramels without corn syrup?
Yes, you can substitute honey or golden syrup in equal amounts, though this will slightly alter the flavor profile. These alternatives still prevent crystallization, which is the primary function of corn syrup in this recipe.

Why is my caramel too soft/too hard?
Caramel consistency depends entirely on temperature. For soft caramels, cook to 245°F; for firmer caramels, cook to 250°F. Always calibrate your candy thermometer before starting to ensure accuracy.

Can I use vanilla bean instead of extract?
Absolutely! Scrape the seeds from one vanilla bean into your cream filling for intense vanilla flavor and beautiful flecks throughout your vanilla cream filled caramels.

How far in advance can I make these for gifting?
These caramels keep well for up to two weeks when properly wrapped and stored, making them perfect for preparing ahead for holiday gifts or special occasions.

Conclusion

This Vanilla Cream Filled Caramel Recipe is comfort food at its finest — a perfect balance of nostalgic candy-shop indulgence and sophisticated homemade craftsmanship. The contrast between the chewy, golden caramel exterior and the smooth, creamy vanilla center creates a confection that transcends ordinary caramels. It’s the kind of treat that transforms simple moments into special occasions and showcases your culinary skills in a deliciously impressive way. Whether given as gifts or enjoyed at home, these caramels bring the joy of artisanal candy-making right to your kitchen.

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