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Vanilla Cream Filled Caramels

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These Vanilla Cream-Filled Caramels are a decadent treat featuring a rich, chewy caramel shell with a luscious vanilla cream center. Perfect for gifting or indulging, these candies are a delightful homemade confection.

Ingredients

Scale

For the caramel shell:

  • 1 cup (225 g) unsalted butter
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) packed brown sugar
  • 1 cup (240 ml) light corn syrup
  • 1 cup (240 ml) heavy cream
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the vanilla cream filling:

  • 1/4 cup (60 ml) heavy cream
  • 1/4 cup (50 g) granulated sugar
  • 2 tbsp (30 g) unsalted butter
  • 1 tsp vanilla extract
  • 1 cup (125 g) powdered sugar, sifted

Instructions

1. Prepare the vanilla cream filling:

  • In a saucepan, combine the heavy cream, granulated sugar, and butter. Cook over medium heat, stirring until the butter melts and the sugar dissolves.
  • Remove from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until smooth and creamy. Set aside to cool completely.

2. Make the caramel shell:

  • In a large heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, corn syrup, heavy cream, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches 245°F (118°C) on a candy thermometer (firm-ball stage).
  • Remove from heat and stir in the vanilla extract.

3. Assemble the filled caramels:

  • Pour half of the caramel mixture into a parchment-lined 9×13-inch pan. Let it cool slightly until it firms up but is still pliable (about 10 minutes).
  • Spread the vanilla cream filling evenly over the first layer of caramel.
  • Pour the remaining caramel over the cream layer, spreading gently to cover completely.

4. Cool and cut:

  • Let the caramel cool at room temperature for 4–6 hours or refrigerate for 2 hours until fully set.
  • Once set, use a sharp knife to cut the caramel into squares or rectangles.

5. Wrap and store:

  • Wrap each caramel in wax paper or candy wrappers to prevent sticking. Store in an airtight container at room temperature for up to 2 weeks.

Notes

  • Use a candy thermometer for accuracy, as the temperature is crucial for the caramel texture.
  • Add a pinch of salt to the cream filling for a salted caramel twist.
  • Ensure the filling is fully cooled before spreading to prevent it from melting into the caramel.

Find it online: https://ukfinda.com/vanilla-cream-filled-caramels/