Vanilla Cream Filled Caramel Recipe

I crafted a luscious batch of Homemade Caramel Candies with a smooth vanilla cream center using water, granulated sugar, corn syrup, heavy cream, and unsalted butter. The resulting blend is nostalgic and rich in flavor. These candies are my humble tribute to cherished memories and the sweetness of life.

I first fell in love with this vanilla cream filled caramel recipe when I was a kid. There’s something magical about combining the perfectly balaced flavors of caramel with a rich vanilla cream center.

I love the way the caramel starts with just 1/4 cup water and 1 cup granulated sugar, then gets that deep buttery taste from 1/2 cup unsalted butter and a splash of heavy cream. Every single step of this process, from simmering the caramel on the stove to whipping together a smooth filling with 1/2 cup softened unsalted butter and just the right amount of powdered sugar, feels like a mini adventure in the kitchen.

Its nostalgic charm reminds me of homemade treats like Bullseye Candies and Caramel Nougat Candy that I used to adore when I was younger. I’m excited for you to try this recipe because it’s truly an irresistible twist on classic caramel treats.

Why I Like this Recipe

I love this recipe because the caramel is so perfectly smooth and rich that it just makes my taste buds dance. I also find it really fun to make since it gives me a chance to try out some cool kitchen techniques even if i mess up sometimes. Plus its reminded me of the candy i used to have as a kid, so there’s this sweet nostalgia factor that makes it extra special. And finally, i dig how the vanilla cream filling layers with the caramel, making every bite a mix of creamy and sweet flavors that always leaves me wanting more.

Ingredients

• Granulated sugar provides tons of carbs giving the caramel its signature sweet, sticky flavor.
• Light corn syrup adds smooth texture and extra sweetness even though it isn’t the healthiest.
• Heavy cream adds a rich creaminess and fat that makes the caramel wonderfully silky.
• Unsalted butter is used in both parts; it boosts flavor and gives a delicious buttery taste.
• Powdered sugar creates a smooth, soft filling that is sweet and comforting.
• Vanilla extract fills the recipe with a warm, fragrant aroma and inviting flavor.

Ingredient Quantities

• For the caramel: 1/4 cup water
• For the caramel: 1 cup granulated sugar
• For the caramel: 1/2 cup light corn syrup
• For the caramel: 1/2 cup heavy cream
• For the caramel: 1/2 cup unsalted butter
• For the caramel: 1/2 teaspoon salt
• For the vanilla cream filling: 1/2 cup unsalted butter, softened
• For the vanilla cream filling: 2 cups powdered sugar, sifted
• For the vanilla cream filling: 2 tablespoons heavy cream
• For the vanilla cream filling: 2 teaspoons vanilla extract

How to Make this

1. In a small bowl, beat 1/2 cup softened butter for the vanilla cream filling until smooth. Gradually mix in 2 cups sifted powdered sugar, 2 tablespoons heavy cream, and 2 teaspoons vanilla extract. Once well mixed, cover the bowl and let it chill in the fridge while you prepare the caramel.

2. In a heavy saucepan, combine 1/4 cup water, 1 cup granulated sugar, and 1/2 cup light corn syrup. Stir gently just until it gets wet. Place the pan on medium heat.

3. Let the mixture boil without stirring too much until all the sugar dissolves and it starts to turn a nice amber color. Watch it closely, because it can burn quickly.

4. Once it reaches that deep amber shade, carefully add 1/2 cup heavy cream, 1/2 cup unsalted butter, and 1/2 teaspoon salt all at once. The mixture will bubble up, so be cautious.

5. Stir the caramel gently until it becomes smooth and all the butter has melted completely.

6. Remove the pan from heat and let the caramel cool for about 10 minutes at room temperature. It should thicken a little but still be pourable.

7. On a piece of parchment paper, pour a thin layer of the caramel to form the bottom. Allow it to set until it is firm enough but still pliable.

8. Once the caramel layer is just about set, spread a layer of your chilled vanilla cream filling evenly on top. Then carefully pour another layer of the warm caramel over the top to seal in the filling.

9. Let the assembled caramel cool completely at room temperature, then place it in the fridge for about an hour to firm up more.

10. After it has fully set, cut the caramel into small squares or rectangles, enjoy your homemade vanilla cream filled caramels, and share with friends if you want!

Equipment Needed

1. A small mixing bowl to beat the butter and mix in the powdered sugar and cream
2. A whisk or spatula to get the vanilla cream filling smooth
3. Measuring cups for the water, creams, sugars, and butter
4. Measuring spoons for the vanilla extract and salt
5. A sifter to ensure the powdered sugar is lump-free
6. A heavy saucepan to cook the caramel evenly
7. A heat-resistant spatula or wooden spoon to stir the caramel gently
8. Parchment paper for pouring and setting the thin caramel layer
9. A knife to cut the final caramel into squares
10. A refrigerator to chill both the cream filling and the finished caramel treats

FAQ

Vanilla Cream Filled Caramel Recipe Substitutions and Variations

• If you dont have corn syrup, you can use golden syrup or even a bit of honey. They work almost the same although your flavor might differ a little
• Instead of heavy cream in the caramel, you can use half and half or even full fat milk. It won’t be exactly the same but will still be creamy
• If you’re out of unsalted butter, using salted butter is a good option. Just remember to reduce the added salt accordingly
• For the vanilla cream filling, consider switching vanilla extract with almond extract for a fun twist. It adds a slightly nutty flavor that can be a neat change

Pro Tips

1. When making the caramel, keep a close eye on the color because it changes fast. If you’re not careful you might end up with a burnt taste, so try to use a candy thermometer if you have one; it helps a lot in timing the perfect amber shade.

2. For the vanilla cream filling, make sure your butter is really soft before you start and sift your powdered sugar properly. This really helps in getting a smooth mixture and prevents any lumpy bits from ruining the texture.

3. When you add the cream and butter to the hot caramel, be prepared for a big bubble and a bit of splatter. It’s smart to have your utensils ready and maybe even a damp cloth to wipe spills off the counter immediately.

4. Let the layers set at the right time before cutting them into squares. If your caramel is too soft it can get messy, so letting it firm up in the fridge for about an hour usually makes it easier to handle and slice neat pieces.