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
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 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.
