Description
Vanilla cream filled caramel: Indulge in sweet, creamy goodness with this decadent dessert featuring caramel, vanilla, and a luscious cream filling.
Ingredients
Scale
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1 cup heavy cream, room temperature
- 6 tablespoons unsalted butter, cubed
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of salt
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 caramel
- Calories: 150
- Sugar: 20g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg