Vanilla Cream Filled Caramels are a luxurious and indulgent treat featuring a rich, chewy caramel shell filled with creamy vanilla-flavored filling. These candies are perfect for special occasions, gifting, or as an elegant addition to your holiday dessert spread.
Why You’ll Love This Recipe
- Delicious Contrast: The chewy caramel pairs perfectly with the smooth, creamy vanilla filling.
- Handmade Charm: A thoughtful homemade gift that’s sure to impress.
- Customizable: Adjust the flavorings or fillings to suit your preferences.
- Perfect for Gifting: Wrap each candy individually for a beautiful presentation.
- Decadent Treat: A bite-sized indulgence ideal for satisfying a sweet tooth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Caramel:
- Granulated sugar
- Light corn syrup
- Sweetened condensed milk
- Unsalted butter
- Heavy cream
- Vanilla extract
For the Vanilla Cream Filling:
- Unsalted butter (softened)
- Powdered sugar
- Heavy cream
- Vanilla extract
Directions
Make the Caramel:
- Combine Ingredients: In a large, heavy-bottomed saucepan, combine sugar, corn syrup, sweetened condensed milk, and butter. Stir over medium heat until the sugar dissolves and the butter melts.
- Cook to Temperature: Attach a candy thermometer to the pan and cook the mixture, stirring constantly, until it reaches 245°F (firm-ball stage). Remove from heat and stir in the vanilla extract.
- Pour and Cool: Pour the caramel onto a parchment-lined baking sheet or into silicone candy molds. Allow it to cool until slightly firm but still pliable.
Make the Vanilla Cream Filling:
- Mix Ingredients: In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract. Beat until smooth and fluffy.
Assemble the Candies:
- Shape the Caramel: Cut the caramel into small squares or flatten portions into discs if using molds.
- Add Filling: Pipe or spoon a small amount of vanilla cream filling into the center of each caramel piece. Fold the edges of the caramel around the filling and seal completely.
- Shape and Wrap: Roll into balls or shape as desired. Wrap each candy in wax paper or parchment for storage.
Servings and Timing
- Servings: About 20–30 candies (depending on size)
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 50 minutes
Variations
- Salted Caramel: Sprinkle the caramels with flaky sea salt before sealing them around the filling.
- Chocolate Drizzle: Dip or drizzle the finished candies with melted chocolate.
- Flavored Filling: Add a touch of peppermint, almond, or citrus extract to the vanilla cream for a unique twist.
- Nutty Caramels: Fold finely chopped nuts into the caramel before shaping.
- Spiced Caramels: Add a pinch of cinnamon or nutmeg to the caramel for a warm, spiced flavor.
Storage/Reheating
- Storage: Store wrapped caramels in an airtight container at room temperature for up to 2 weeks.
- Refrigeration: Store in the refrigerator for up to 1 month if your kitchen is warm. Bring to room temperature before serving.
- Freezing: Freeze wrapped caramels in a zip-top bag for up to 3 months. Thaw at room temperature before enjoying.
FAQs
1. Can I make the caramel without a thermometer?
A thermometer is highly recommended for accuracy, but you can use the cold water test to check for firm-ball stage. Drop a small amount of caramel into cold water; it should form a pliable ball.
2. What type of sugar works best for caramel?
Granulated white sugar is ideal for smooth and consistent caramel.
3. Can I use store-bought caramel?
Yes, soften store-bought caramel in the microwave for a few seconds before shaping and filling.
4. How do I prevent the caramel from sticking?
Use parchment paper, silicone mats, or lightly greased molds for easy handling.
5. What’s the best way to pipe the filling?
Use a small piping bag or a zip-top bag with a corner snipped off for precision.
6. Can I make the filling ahead of time?
Yes, store the filling in an airtight container in the refrigerator for up to 3 days. Let it soften at room temperature before using.
7. How do I keep the caramel from hardening too quickly?
Work with small portions of caramel at a time, keeping the rest warm in a low oven (200°F) if needed.
8. Can I make these candies vegan?
Yes, use plant-based butter, coconut cream, and a vegan condensed milk alternative.
9. What if my caramel is too hard?
Reheat gently over low heat to soften it. If necessary, add a splash of cream to restore pliability.
10. How do I avoid burning the caramel?
Stir constantly and monitor the temperature closely to prevent scorching.
Conclusion
Vanilla Cream Filled Caramels are a decadent homemade candy that combines the buttery richness of caramel with the creamy sweetness of vanilla filling. Perfect for gifting, holiday celebrations, or a special treat, these candies are as delightful to make as they are to eat. With their customizable flavors and elegant presentation, they’re sure to be a hit with everyone!
Print
Vanilla cream filled caramel
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: About 50 caramels 1x
- Category: Desserts, Candies
- Method: Candy-Making, Layering
- Cuisine: American
Description
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
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.