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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/heavenly-vanilla-cream-filled-caramels-recipe/