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.
Ingredients
Scale
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)
Instructions
- Combine ingredients: In a heavy-bottomed saucepan, combine sugar, heavy cream, corn syrup, and butter. Stir over medium heat until the sugar dissolves completely.
- 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.
- Add flavorings: Remove from heat and stir in vanilla extract and sea salt to enhance the flavor balance of the caramel.
- 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.
- Line pan: Line an 8×8 inch baking pan with parchment paper to ensure easy removal of the caramel later.
- 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.
- Add cream filling: Spread the whipped vanilla cream filling evenly over the slightly firm caramel layer to create the delicious cream center.
- Top caramel layer: Pour the remaining caramel over the cream layer and spread it evenly to cover the filling fully.
- Chill: Refrigerate the layered caramels for at least 2 hours to allow them to set completely and develop their texture.
- 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
