Heavenly Vanilla Cream Filled Caramels Recipe

Introduction

These Heavenly Vanilla Cream Filled Caramels are a delightful treat combining rich caramel with a smooth, creamy vanilla center. Perfect for gifting or indulging, they offer a luxurious balance of sweet and salty flavors wrapped in a luscious texture.

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 (for cream filling)
• 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 the sugar, 120ml heavy cream, corn syrup, and butter. Stir over medium heat until the sugar is dissolved.
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, then 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 vanilla bean 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 pan, spreading it evenly. Let it cool for 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 layered caramels for at least 2 hours to set.
10. Step 10: Once firm, lift the caramels out of the pan using the parchment paper and cut into squares.

Tips & Variations

• Use a reliable candy thermometer to ensure precise cooking temperature for perfect caramel texture.
• For a different flavor twist, try adding a pinch of cinnamon or orange zest to the vanilla cream filling.
• If you don’t have a vanilla bean, vanilla bean paste or pure vanilla extract will work well in the cream.
• Line your pan with parchment paper that overhangs the sides for easier removal of the caramel block.

Storage

Store the caramels in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. Before serving refrigerated caramels, allow them to come to room temperature for best texture. Wrapped individually in parchment paper, they also make charming gifts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute light corn syrup?

Yes, you can use golden syrup or honey as alternatives, but expect slight differences in texture and flavor. Corn syrup helps prevent sugar crystallization and keeps caramels smooth.

What if I don’t have a candy thermometer?

Without a candy thermometer, test the caramel by dropping a small amount into cold water; it should form a soft, pliable ball. However, a thermometer is highly recommended for accuracy and consistent results.

Heavenly Vanilla Cream Filled Caramels Recipe

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★★★★★

4.4 from 107 reviews

Heavenly Vanilla Cream Filled Caramels are a luscious treat featuring a rich caramel base layered with fluffy vanilla cream. These homemade caramels combine a perfectly cooked buttery caramel with a smooth, sweet vanilla bean whipped cream filling, making an irresistible candy that’s firm yet tender and wonderfully flavorful.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 25 minutes
• Yield: 36 caramels (approximate size 1-inch squares) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Base

• 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

1. Combine Ingredients. In a heavy-bottomed saucepan, combine the granulated sugar, ½ cup heavy cream, light corn syrup, and unsalted butter pieces. Stir over medium heat until the sugar dissolves completely.
2. Cook Caramel. Insert a candy thermometer into the mixture and cook without stirring until the temperature reaches 245°F (118°C), the firm-ball stage, indicating the caramel is properly set for a chewy texture.
3. Add Vanilla and Salt. Remove the saucepan from heat and stir in the vanilla extract and sea salt to flavor the caramel base.
4. Prepare Vanilla Cream. In a separate mixing bowl, combine ½ cup heavy cream, powdered sugar, and the scraped vanilla bean seeds (or vanilla bean paste). 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, ensuring it extends over the edges for easy removal later.
6. Pour First Caramel Layer. Pour half of the hot caramel mixture into the lined pan, spreading it evenly. Let it cool for about 15 minutes until it firms slightly but is not fully set.
7. Add Cream Filling. Spread the prepared vanilla cream evenly over the partially set caramel layer.
8. Top with Remaining Caramel. Pour the remaining caramel mixture over the vanilla cream layer and spread evenly to cover.
9. Chill. Refrigerate the layered caramel and cream for at least 2 hours to fully set and firm up.
10. Slice and Serve. Using the parchment paper edges, lift the set caramel out of the pan and cut into small squares to serve.

Notes

• Use a candy thermometer for accurate caramel temperature to ensure the perfect chewy texture.
• If you don’t have a vanilla bean, vanilla bean paste is an excellent substitute for concentrated flavor.
• Allow the caramel to cool slightly before adding the cream layer to prevent melting.
• Cut caramels with a sharp knife for clean edges; warming the knife slightly helps.
• Store caramels in an airtight container in the refrigerator to keep fresh.

Keywords: vanilla cream filled caramels, homemade caramels, creamy caramel recipe, vanilla bean caramel candy