Heavenly Vanilla Cream Filled Caramels Recipe

Introduction

These Heavenly Vanilla Cream Filled Caramels offer a perfect balance of rich, buttery caramel and smooth vanilla cream. Soft and indulgent, they make a delightful treat for any special occasion or everyday sweet craving.

Ingredients

• 200g / 1 cup granulated sugar
• 120ml / ½ cup heavy cream
• 60g / ¼ cup unsalted butter, cut into pieces
• 60ml / ¼ cup light corn syrup
• 1 tsp vanilla extract
• ½ tsp sea salt
• 120ml / ½ cup heavy cream
• 50g / ¼ cup powdered sugar
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste)

Instructions

1. Step 1: In a heavy-bottomed saucepan, combine granulated sugar, 120ml heavy cream, corn syrup, and butter. Stir over medium heat until the sugar dissolves completely.
2. Step 2: Insert a candy thermometer and cook without stirring until the mixture reaches 245°F (118°C).
3. Step 3: Remove from heat and stir in the vanilla extract and sea salt.
4. Step 4: In a mixing bowl, combine 120ml heavy cream, powdered sugar, and vanilla bean seeds or paste. Beat until stiff peaks form, being careful not to overbeat.
5. Step 5: Line an 8×8 inch baking pan with parchment paper.
6. Step 6: Pour half of the hot caramel mixture into the prepared pan, spreading it evenly. Let it cool about 15 minutes until slightly firm.
7. Step 7: Spread the vanilla cream filling evenly over the caramel layer.
8. Step 8: Pour the remaining caramel over the cream layer and spread evenly.
9. Step 9: Refrigerate the assembled caramels for at least 2 hours to set.
10. Step 10: Lift the set caramels out using the parchment paper and cut into squares.

Tips & Variations

• Use a reliable candy thermometer for precise temperature to ensure the perfect caramel texture.
• For a dairy-free version, substitute butter and cream with coconut cream and coconut oil.
• Try adding a pinch of cinnamon or cardamom to the caramel for a warming spice twist.
• Store caramels between sheets of parchment paper to prevent sticking.

Storage

Store the caramels in an airtight container in the refrigerator for up to 2 weeks. To enjoy, let them sit at room temperature for a few minutes before serving. They can also be frozen for longer storage—thaw in the refrigerator overnight before cutting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vanilla extract instead of a vanilla bean?

Yes, if you don’t have a vanilla bean, 1 teaspoon of vanilla bean paste or vanilla extract works well to add vanilla flavor to the cream filling.

How do I know when the caramel is done?

The caramel is ready when it reaches 245°F (118°C) on a candy thermometer. This temperature ensures a soft, chewy consistency once cooled.

Heavenly Vanilla Cream Filled Caramels Recipe

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★★★★★

4.8 from 122 reviews

• Author: Charlotte
• Total Time: 2 hours 30 minutes
• Yield: About 36 small caramel squares 1x

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Description

Heavenly Vanilla Cream Filled Caramels are rich, buttery candies layered with a smooth vanilla cream filling. These indulgent treats combine a luscious caramel base with a delicate whipped vanilla cream center, perfect for satisfying your sweet tooth or gifting to loved ones.

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Ingredients

Scale 1x2x3x

Caramel Layer

• 200g / 1 cup granulated sugar
• 120ml / ½ cup heavy cream
• 60g / ¼ cup unsalted butter, cut into pieces
• 60ml / ¼ cup light corn syrup
• 1 tsp vanilla extract
• ½ tsp sea salt

Vanilla Cream Filling

• 120ml / ½ cup heavy cream
• 50g / ¼ cup powdered sugar
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste)

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Instructions

1. Combine ingredients: In a heavy-bottomed saucepan, combine sugar, heavy cream, corn syrup, and butter. Stir over medium heat until the sugar dissolves completely.
2. Cook caramel: Insert a candy thermometer and cook the mixture without stirring until it reaches 245°F (118°C), the firm ball stage for caramels.
3. Add flavorings: Remove from heat and stir in vanilla extract and sea salt to enhance the flavor balance of the caramel.
4. Prepare vanilla cream: In a mixing bowl, combine heavy cream, powdered sugar, and vanilla bean seeds. Beat until stiff peaks form, being careful not to overbeat to maintain a smooth, creamy texture.
5. Line pan: Line an 8×8 inch baking pan with parchment paper to ensure easy removal of the caramel later.
6. First caramel layer: Pour half of the hot caramel mixture into the pan, spreading it evenly. Let it cool for about 15 minutes until it becomes slightly firm but not fully set.
7. Add cream filling: Spread the whipped vanilla cream filling evenly over the slightly firm caramel layer to create the delicious cream center.
8. Top caramel layer: Pour the remaining caramel over the cream layer and spread it evenly to cover the filling fully.
9. Chill: Refrigerate the layered caramels for at least 2 hours to allow them to set completely and develop their texture.
10. Cut and serve: Once set, lift the caramel slab out of the pan using the parchment paper and cut into squares for serving or gifting.

Notes

• Use a heavy-bottomed saucepan to prevent burning and uneven cooking of the caramel.
• Do not stir the caramel mixture once the thermometer is inserted to avoid crystallization.
• Be sure to beat the cream to stiff peaks but avoid overbeating, which can turn it buttery.
• For easier cutting, warm a sharp knife slightly before slicing the caramels to create clean edges.
• Store finished caramels in an airtight container in the refrigerator for up to 1 week.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Candy
• Method: Stovetop
• Cuisine: American

Keywords: vanilla cream caramels, homemade caramel candy, cream filled caramels, stovetop candy recipe