If you have a sweet tooth and love a touch of elegance in your confections, you are going to adore this Heavenly Vanilla Cream Filled Caramels Recipe. Imagine rich, buttery caramel with just the right balance of sea salt, paired with a luxuriously smooth vanilla cream center that melts on your tongue. These caramels are both a texture and flavor sensation, created with simple ingredients you probably have on hand, yet they deliver a treat worthy of any special occasion or cozy night in. Trust me, once you try this recipe, these soft, creamy caramels will become your go-to indulgence for sharing or savoring solo.
Ingredients You’ll Need
Getting started with this Heavenly Vanilla Cream Filled Caramels Recipe is easier than you think! Each ingredient plays a crucial role in crafting the perfect balance of creamy, sweet, and slightly salty flavors, along with the ideal chewy yet tender texture.
- Granulated sugar (200g / 1 cup): The base for the caramel, it melts into that deep golden sweetness.
- Heavy cream (120ml / ½ cup) plus additional 120ml / ½ cup: Adds richness and creaminess for the caramel and the luscious vanilla filling.
- Unsalted butter (60g / ¼ cup, cut into pieces): Provides a smooth, velvety texture and deepens the buttery flavor.
- Light corn syrup (60ml / ¼ cup): Helps prevent crystallization and keeps the caramel soft and chewy.
- Vanilla extract (1 tsp): Infuses warmth and fragrance into the caramel layer.
- Sea salt (½ tsp): Balances sweetness and enhances the complexity of flavors.
- Powdered sugar (50g / ¼ cup): Sweetens and stabilizes the vanilla cream filling without making it grainy.
- Vanilla bean (1, split and scraped) or 1 tsp vanilla bean paste: The star ingredient for that pure, aromatic vanilla flavor in the filling.
How to Make Heavenly Vanilla Cream Filled Caramels Recipe
Step 1: Combine Sugar, Cream, Butter, and Corn Syrup
Start by choosing a heavy-bottomed saucepan to ensure even heat distribution without scorching. Combine the granulated sugar, 120ml of heavy cream, light corn syrup, and butter over medium heat. Stir gently until the sugar fully dissolves. This foundation is where your caramel magic begins.
Step 2: Cook to the Perfect Temperature
Attach a candy thermometer now and let the mixture cook without stirring. Patience here is key — as the temperature climbs to exactly 245°F (118°C), the caramel will reach the soft-ball stage, perfect for a chewy texture. Keep an eye on the thermometer so you don’t miss the sweet spot!
Step 3: Add Vanilla and Sea Salt
Once you hit 245°F, immediately remove the pan from the heat. Stir in the vanilla extract and sea salt right away. The salt breaks up the sweetness beautifully while the vanilla brings a fragrant warmth that’s unmistakably inviting.
Step 4: Prepare the Vanilla Cream Filling
While the caramel cools slightly, whisk together the remaining heavy cream, powdered sugar, and the scraped vanilla bean seeds until stiff peaks form. It’s important not to overbeat, or the cream can become grainy. This silky mixture will be the unforgettable cream layer in the middle of your caramels.
Step 5: Set the First Caramel Layer
Line an 8×8 inch baking pan with parchment paper for easy removal later. Pour half of your hot caramel into the pan and spread it evenly. Let the caramel rest for about 15 minutes until it firms up just enough to hold the cream on top without mixing.
Step 6: Add the Vanilla Cream Layer
Spread the whipped vanilla cream filling evenly over your semi-set caramel base. This step creates that melt-in-your-mouth contrast everyone will rave about.
Step 7: Top with Remaining Caramel
Pour the remaining caramel over the cream layer gently, spreading it out evenly. Don’t worry if it feels a bit warm; it’s set to create an irresistible layered candy once chilled.
Step 8: Chill and Cut
Pop the layered caramel into the refrigerator for at least 2 hours so everything can firm up perfectly. After chilling, lift the parchment paper out and cut the confection into 32 delectable squares ready to enjoy or gift.
How to Serve Heavenly Vanilla Cream Filled Caramels Recipe
Garnishes
Enhance your caramels with a sprinkle of flaky sea salt on top just before serving to add that gourmet touch and a satisfying crunch. For a festive twist, try a dusting of finely ground toasted nuts, such as almonds or pistachios, which complement the vanilla flavors beautifully.
Side Dishes
This Heavenly Vanilla Cream Filled Caramels Recipe pairs wonderfully with a cup of rich coffee or a warm mug of spiced chai. The bittersweet notes of coffee or the cinnamon warmth of chai provide a perfect counterbalance, making your caramel experience even more indulgent.
Creative Ways to Present
Wrap each caramel square in wax paper for charming homemade gifts. You might also arrange them in a decorative tin lined with parchment paper for a stunning centerpiece at a holiday party. For an impressive dessert table, serve alongside fresh berries and whipped cream for extra elegance.
Make Ahead and Storage
Storing Leftovers
Store any leftover Heavenly Vanilla Cream Filled Caramels Recipe in an airtight container at room temperature or in the refrigerator. They’ll stay fresh and soft for up to two weeks, making them the perfect make-ahead treat to enjoy gradually.
Freezing
If you want to keep these delights longer, you can freeze them. Wrap the caramel squares individually in wax paper and place them in a freezer-safe container. They will maintain their delicious texture and flavor for about 2 months.
Reheating
To thaw frozen caramels, leave them in the refrigerator overnight and then bring them to room temperature before serving. Avoid microwaving, as this can melt the cream filling and alter the texture.
FAQs
Can I use a different type of vanilla?
Absolutely! While a vanilla bean or vanilla bean paste offers the best aroma and tiny vanilla specks that look beautiful, pure vanilla extract is a fine substitute. Just keep the quantity the same to maintain balance.
Why is corn syrup important in this recipe?
Corn syrup prevents the sugar from crystallizing as the caramel cooks, keeping your caramels smooth and chewy rather than grainy. It’s a key ingredient for that perfect texture.
Can I make these caramels without a candy thermometer?
It’s possible but more challenging. The thermometer ensures the caramel reaches the soft-ball stage, which controls chewiness. Without one, you risk undercooking or burning the caramel, so it’s highly recommended.
How do I avoid overwhipping the vanilla cream filling?
Stop whipping as soon as stiff peaks form; the cream should hold shape but still look smooth and glossy. Overwhipping can cause the cream to become grainy and less pleasant in texture.
Can these caramels be made vegan?
Traditional recipes use dairy, but you could experiment with coconut cream instead of heavy cream and vegan butter. Keep in mind that texture and flavor will differ slightly, but it’s a fun adaptation to try!
Final Thoughts
There’s just something so satisfying about making a homemade confection that feels both indulgent and sophisticated, and this Heavenly Vanilla Cream Filled Caramels Recipe hits that sweet spot every single time. With simple ingredients and straightforward steps, you can treat yourself or others to a luxurious candy experience that’s truly unforgettable. Give it a try—you might just find your new favorite sweet tradition!
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Heavenly Vanilla Cream Filled Caramels Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 32 servings
- Category: Candy
- Method: Stovetop
- Cuisine: American
Description
Heavenly Vanilla Cream Filled Caramels are rich, buttery caramels with a luscious vanilla cream center. These handmade delights combine a smooth caramel layer with a fluffy vanilla cream filling, perfect for satisfying your sweet tooth with an elegant homemade touch.
Ingredients
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 to ensure a smooth caramel base.
- Cook Caramel: Insert a candy thermometer and cook the mixture without stirring until it reaches 245°F (118°C), which is the firm ball stage for perfect caramel consistency.
- Add Flavor and Salt: Remove the saucepan from heat and stir in vanilla extract and sea salt to infuse the caramel with rich flavor and a subtle salty contrast.
- Prepare Vanilla Cream: In a mixing bowl, combine heavy cream, powdered sugar, and scraped vanilla bean seeds. Beat the mixture until stiff peaks form but be careful not to overbeat, maintaining a light and airy texture.
- Line Pan: Line an 8×8 inch baking pan with parchment paper to prevent sticking and simplify caramel removal.
- Pour First Caramel Layer: Pour half of the hot caramel mixture into the prepared pan and spread it evenly. Let it cool for about 15 minutes until it is slightly firm but still pliable.
- Spread Cream Filling: Evenly spread the whipped vanilla cream filling over the cooled caramel layer, creating a smooth middle layer.
- Pour Second Caramel Layer: Pour the remaining caramel over the cream layer, spreading it evenly to enclose the cream within two layers of caramel.
- Chill Caramels: Refrigerate the layered caramel for at least 2 hours to set properly and allow flavors to meld together.
- Cut into Squares: Once set, lift the caramels out of the pan using the parchment paper and cut into desired square pieces to serve.
Notes
- Use a reliable candy thermometer to achieve perfect caramel texture.
- Do not stir caramel mixture while cooking after sugar dissolves to avoid crystallization.
- Whip the cream just until stiff peaks form to keep the filling light and creamy.
- Store finished caramels in an airtight container in the refrigerator for up to one week.
- For a more intense vanilla flavor, use vanilla bean paste instead of extract where indicated.
