Heavenly Vanilla Cream Filled Caramels
Indulge in these silky caramels filled with a smooth vanilla cream center, perfect for sharing on special occasions or as a delightful afternoon snack.
Ingredients
For the Caramel
- 200 g granulated sugar the base for that sweet caramel twist.
- 60 ml heavy cream for the caramel.
- 60 g unsalted butter cut into pieces for a smooth texture.
- 60 ml light corn syrup helps keep the caramel soft and chewy.
- 1 tsp vanilla extract adding warm, aromatic notes.
- ½ tsp sea salt enhancing the sweet flavors.
For the Vanilla Cream Filling
- 50 g powdered sugar for the cream's fluffy texture.
- 60 ml heavy cream remaining cream for the filling.
- 1 number vanilla bean split with seeds scraped, or 1 tsp vanilla bean paste.
Instructions
Preparation
- In a heavy-bottomed saucepan, combine the granulated sugar, 60ml of heavy cream, corn syrup, and butter. Stir over medium heat until the sugar is fully dissolved.
- Insert a candy thermometer into the mixture and allow it to cook without stirring until it reaches 245°F (118°C).
- Remove from heat and stir in the vanilla extract and sea salt.
Create the Vanilla Filling
- In a bowl, combine the remaining heavy cream, powdered sugar, and vanilla bean seeds. Beat until stiff peaks form.
Assembly
- Line an 8×8 inch baking pan with parchment paper.
- Pour half of the hot caramel mixture into the prepared pan and let it cool for about 15 minutes.
- Spread the vanilla cream filling over the cooled caramel layer.
- Pour the remaining caramel over the cream layer and spread evenly.
- Refrigerate for at least 2 hours to set.
- Lift out from the pan and cut into squares for serving.
Notes
Store leftover caramels in an airtight container at room temperature for up to two weeks. Can be frozen by wrapping individually and storing in an airtight container.