Why You’ll Love This Recipe
Nothing beats the warmth of homemade treats, especially during those cozy evenings when the world outside is brisk and chilly. Heavenly Vanilla Cream Filled Caramels are like a hug in candy form! Imagine biting into a soft, buttery caramel to find a luscious vanilla cream filling inside. It’s delightful, isn’t it? These sweet little gems are perfect for everything from family gatherings to festive brunches.
This recipe, which I’ve perfected over years of trial and error (and plenty of taste testing with family), is surprisingly easy. You’ll feel like a pro, and your loved ones will think you’ve gone to culinary school. They’re the kind of treats that everyone will want to share, packed with rich flavors and a delightful texture. Baking together creates memories, and this recipe will become one of your go-to favorites!
how to make Heavenly Vanilla Cream Filled Caramels
Making these caramels is a journey filled with sweetness and a touch of patience. It’s a joy to watch simple ingredients transform into something divine. Let’s walk through this together.
Ingredients
– 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
– 120ml / ½ cup heavy cream (for the filling)
– 50g / ¼ cup powdered sugar
– 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste)
Imagine gathering these ingredients together on your kitchen counter. The sugar glistening like tiny crystals, the vanilla bean with its beautiful fragrance, and the butter waiting to melt into the warm mixture. It’s these simple pleasures that make baking so enjoyable!
Directions
Now, let’s get started with the magic.
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Create the Base: In a heavy-bottomed saucepan, combine the granulated sugar, heavy cream, light corn syrup, and unsalted butter. It’s important that your pan is heavy-bottomed to prevent the caramel from burning. Stir it over medium heat, allowing the sugar to dissolve gently.
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Candy Thermometer Time: Once the sugar is fully dissolved, insert a candy thermometer. Here’s where patience comes in. You won’t stir the mixture anymore—just let it cook until it reaches 245°F (118°C). This may take some time, but watch the thermometer closely.
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Add Flavors: When the mixture reaches that perfect temperature, take it off the heat. Stir in the vanilla extract and sea salt, and just let those flavors mingle.
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Make the Cream Filling: In a mixing bowl, combine the heavy cream, powdered sugar, and the vanilla bean seeds (this is where the magic happens!). Beat until stiff peaks form, but don’t overbeat. We want it fluffy and smooth!
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Set Up Your Pan: Line an 8×8 inch baking pan with parchment paper. Pour half of that warm caramel mixture into the pan, spreading it evenly. Let it cool for about 15 minutes until it’s slightly firm.
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Fill it Up: Spread the vanilla cream filling evenly over the first layer of caramel. Then, pour the rest of the warm caramel over the cream layer, smoothing it out.
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Chill Out: Refrigerate the whole pan for at least 2 hours. This step is crucial as it helps the layers set nicely.
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Cut into Squares: Once chilled, lift the caramels out from the pan using the parchment paper. Cut them into small squares. (Tip: A sharp knife dipped in warm water makes cutting easier!)
There you have it! Your heavenly caramels ready to be enjoyed.
how to serve Heavenly Vanilla Cream Filled Caramels
These sweet treats are versatile. You can serve them in so many delightful ways! Why not place them in a charming glass jar and set it on the kitchen table? It instantly adds a cozy touch.
You can also wrap them in wax paper for a rustic presentation. Just twist the ends of the paper after placing each caramel inside, and voila! Perfect for sharing with friends or for giving as gifts. They’re sweet little tokens of love.
And let’s not forget dessert at brunch. Setting out a platter of these caramels alongside coffee and pastries creates a lovely spread. Imagine everyone reaching for a caramel, laughter filling the air.
how to store Heavenly Vanilla Cream Filled Caramels
To keep your caramels fresh, store them in an airtight container at room temperature. If you live in a particularly warm area, it might be best to keep them in the fridge. Just make sure to let them come back to room temperature before serving so they’re soft and gooey again.
These delightful treats should last for about two weeks, though I doubt they’ll be around that long with how delicious they are!
tips to make Heavenly Vanilla Cream Filled Caramels
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Get Your Tools Ready: Use a heavy-bottomed saucepan and a reliable candy thermometer. This isn’t just a recipe; it’s a science experiment! Too much heat can ruin your caramel, so keep your thermometer handy.
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Patience is Key: Don’t rush the cooking process. Let the sugar dissolve slowly and allow the caramel to reach the proper temperature without stirring. This is where the magic happens.
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Chill Properly: Make sure to let your caramel layers cool properly before adding the filling. This ensures they stay beautifully layered and the filling doesn’t just sink into the caramel.
variation (if any)
Feel free to get creative with flavors! You could add a pinch of sea salt on top of the caramels for a salted version, or even swirl in different flavor extracts, like almond or hazelnut, into the vanilla cream filling.
For a festive twist, try adding a splash of peppermint extract for holiday gatherings! How fun would that be?
Pro Tips for Success
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Temperature Checks: Ensure your candy thermometer is accurate. If you find it can be off, it might be worth getting a second opinion with boiling water (which should be 212°F). That way, you’ll know when it’s time to get that caramel off the heat!
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Stick to the Time: Keep an eye on your caramel during the cooling phase. If you wait too long to spread the filling, you may have to reheat the caramel slightly. Give yourself reminders to check!
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Use Quality Vanilla: The flavor of your vanilla is crucial. Using a whole vanilla bean can elevate the taste immensely. If you don’t have one, real vanilla extract will still create a dreamy flavor, but the beans give that extra touch.
Serving Ideas
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Gift Giving: These caramels make fantastic gifts for holidays or birthdays. Wrap them beautifully in a small box lined with tissue paper, and don’t forget a handwritten note. It’ll be a gift that warms hearts!
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Coffee Pairings: Serve these alongside coffee or hot cocoa. The combination of sweet and rich flavors is a winner, and they make for delightful afternoon treats while you chat with friends.
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Bake Sale Star: Take these to your next bake sale. They’ll be a showstopper! Place them on a pretty platter and watch as they disappear.
FAQs
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Can I double the recipe?
Absolutely! Just be mindful of using a larger pot and checking the temperature frequently. -
What if I don’t have a candy thermometer?
You can try the cold water test by dropping a small amount of the mixture into cold water. If it forms a soft ball, it’s ready to remove from the heat. -
Can I freeze these caramels?
Yes! They freeze well. Just make sure to wrap them tightly to prevent freezer burn. -
Why are my caramels hard?
If your caramel cooked for too long, it may have reached a temperature higher than 245°F. Keep an eye on the candy thermometer next time for that perfect chewy texture!
Quick Recap
Making Heavenly Vanilla Cream Filled Caramels is a delightful adventure filled with cozy moments and sweet smells wafting through your kitchen. With simple ingredients and a little patience, you’ll create treats that everyone loves. Think of all the smiles they’ll bring!
Gather your loved ones this weekend and share this recipe with them. Dive into the sweetness, and enjoy every bite of these delectable caramels. Bake this weekend, and you’ll be glad you did!
Heavenly Vanilla Cream Filled Caramels
Ingredients
For the Caramel Base
- 200 g 200g granulated sugar
- 120 ml 120ml heavy cream
- 60 g 60g unsalted butter, cut into pieces
- 60 ml 60ml light corn syrup
- 1 tsp 1 tsp vanilla extract
- 0.5 tsp ½ tsp sea salt
For the Cream Filling
- 120 ml 120ml heavy cream (for the filling)
- 50 g 50g powdered sugar
- 1 ea 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste) Using a whole vanilla bean enhances the flavor.
Instructions
Preparation of Caramel Base
- In a heavy-bottomed saucepan, combine the granulated sugar, heavy cream, light corn syrup, and unsalted butter. Stir it over medium heat until the sugar dissolves.
- Insert a candy thermometer and let it cook without stirring until it reaches 245°F (118°C).
- Once at the desired temperature, remove from heat and stir in the vanilla extract and sea salt.
Preparation of Cream Filling
- In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla bean seeds. Beat until stiff peaks form.
Layering and Setting
- Line an 8x8 inch baking pan with parchment paper and pour half of the warm caramel into the pan, spreading it evenly. Allow it to cool for about 15 minutes.
- Spread the vanilla cream filling evenly over the first layer of caramel, then pour the remaining warm caramel on top.
- Refrigerate for at least 2 hours to set.
- Once chilled, lift the caramels out using the parchment and cut into squares.