Creamy Caramel Filling

This creamy and luxurious caramel filling is perfect for desserts. You could even use it as a moulded chocolate filling. This caramel is creamier and thicker than a caramel sauce but is soft and best of all, it won’t get stuck on your teeth.

This recipe is truly easy and takes about 20 minutes to make. Keep some in the fridge for a dessert emergency or use as a filling for cookies, cakes, pies, tarts, macarons and cupcakes.

So what is the difference between this caramel filling and a caramel sauce?

A caramel sauce is generally made by boiling water and sugar or just melting sugar until caramelised. This gives a strong and deep caramel flavour. To that, you then add butter and cream. The result is a sauce consistency which makes it perfect for a drip or drizzle on a cake. Because it has a deeper flavour, it is perfect for caramel buttercream or frostings (like my caramel cream cheese frosting).

For a filling, you would want a creamy and smooth texture with a light caramel taste. You also want a soft texture that isn’t runny and also not something that sticks to your teeth like a toffee. That is where this filling is perfect! I love this filling in Alfajore cookies. You can find the recipe here.

A note on ingredients

Light Brown Sugar

Light brown sugar contains some molasses and has a caramel-like flavour. Using light brown sugar will help get a deeper caramel colour and adds to the flavour, however, if you are in a pinch you can definitely use white sugar, but expect your filling colour to be a bit lighter.

Honey

Honey is an inverted sugar. Don’t worry, it won’t give the caramel a honey flavour. It helps to ensure the caramel doesn’t crystallize and will keep it soft and smooth. If you don’t like honey or don’t have it, try using golden syrup.

Butter

Butter adds to the creaminess of the caramel and adds some richness to it.

Condensed Milk

This is the ingredient that makes this recipe easy and quick. It is what helps make the caramel extra creamy.

Vanilla extract

Vanilla extract helps build complex and deep flavours and that is why I love using vanilla. It can take any treat from tasting good to tasting unbelievably delicious. You can use other flavours if you like.

Tips on making the caramel filling

• Don’t use a very high heat, however when you start with the sugar, butter and honey, you do want to bring it to a light simmer to cook until caramelised.
• Each stove is different so your times may differ from that I have noted in the recipe.
• Don’t over cook the sugar as this will change the texture of your final caramel.
• Once you achieved a darker colour, add the condensed milk and bring to a simmer again. Make sure the mixture doesn’t boil. You want the mixture to cook slowly until the sugar in the condensed milk has also caramelised.
• I cook the caramel for about 8 minutes on a gas stove and it reaches this lovely caramel colour.
• Add your vanilla last, and stir constantly until it is incorporated completely before pouring you caramel into a jar or bowl to cool down.
• Add plastic wrap to the top of the caramel in order to make sure it doesn’t for a layer on the top while cooling.

Storage

Since this caramel contains milk products, it is best to store this caramel filling in the refrigerator. Make sure you store it in an airtight container and it will last for up to 2 weeks. Should you need to keep it for longer, seal properly and freeze for several months.

If you’ve tried this recipe, remember to comment below and let me know how it went.

Love,