Heavenly Vanilla Cream Caramels

This recipe shows you how to make decadent homemade caramels filled with a light and airy vanilla cream. These treats melt in your mouth with each bite and offer a delightful contrast between sweet, creamy, and slightly salty flavors. Perfect for giving to friends or enjoying yourself on a special day.

I first made these when craving something rich but not too heavy. The vanilla cream filling quickly became the star and keeps the caramels from feeling too dense or sticky.

Ingredients

• 200 grams granulated sugar: which forms the caramel base and caramelizes for that golden sweetness
• 120 milliliters heavy cream: used twice once in the caramel and once whipped for the filling to keep it rich and creamy
• 60 grams unsalted butter: cut into pieces helps create a smooth texture and balances the sweetness
• 60 milliliters light corn syrup: prevents sugar from crystallizing so your caramel stays silky
• 1 teaspoon vanilla extract: adds warm fragrance use a pure extract for best flavor
• Half a teaspoon sea salt: gives a subtle contrast to the sweetness and brings out the depth
• 50 grams powdered sugar: helps stabilize the cream filling for a light texture
• 1 vanilla bean split and scraped or 1 teaspoon vanilla bean paste: provides authentic vanilla flavor more intense than extract

Instructions

Build The Caramel Base:

In a heavy bottom saucepan combine the granulated sugar, 120 milliliters heavy cream, corn syrup, and butter pieces. Stir gently over medium heat until the sugar dissolves completely. This gentle heating ensures the sugar does not burn and creates a smooth base.

Cook To Soft Ball Stage:

Clip a candy thermometer to the side of the pan making sure it does not touch the bottom. Without stirring cook the mixture until it reaches 245 degrees Fahrenheit or 118 degrees Celsius. This temperature corresponds to the soft ball stage which is perfect for creamy caramel texture.

Add Flavor And Salt:

Remove the pan from heat and stir in the vanilla extract and sea salt. This finishes the caramel with a lovely aromatic note and a slight salty balance that enhances the overall taste.

Prepare The Vanilla Cream Filling:

In a chilled mixing bowl combine 120 milliliters heavy cream, powdered sugar, and the scraped vanilla bean seeds or vanilla bean paste. Beat with an electric mixer until stiff peaks form. Take care not to overbeat or the filling could become grainy.

Layer The Caramels:

Line an 8 by 8 inch baking pan with parchment paper for easy removal. Pour half of the hot caramel mixture into the pan and spread it evenly. Let it cool and set for about 15 minutes until slightly firm but not fully solidified.

Spread The Cream Filling:

Evenly spread the whipped vanilla cream over the slightly firm caramel layer. This creates the creamy center that makes these caramels extra special.

Top With Remaining Caramel:

Pour the remaining hot caramel over the cream layer and smooth it out evenly. Be careful to pour gently to avoid mixing the layers.

Chill And Cut:

Place the layered caramels in the refrigerator for at least two hours until fully set and firm. When ready, lift the caramel block out using the parchment paper and cut into squares with a sharp knife.

My favorite part is folding in the vanilla cream layer which adds a silky texture and lightness. It always reminds me of helping my mom make candies as a kid and how excited we were to taste the results together.

Storage Tips

Store the caramels in an airtight container in the fridge for up to one week to keep the cream fresh. Use parchment or wax paper between layers to prevent sticking. Bring to room temperature for 10 minutes before serving so they soften slightly and melt in your mouth.

Ingredient Swaps

You can substitute light corn syrup with golden syrup or glucose syrup for similar texture results. Use coconut cream in place of heavy cream to make a dairy-free version but expect a slight coconut flavor. Swap vanilla bean paste with pure vanilla extract if fresh beans are unavailable, but the flavor will be less intense.

Serving Ideas

Wrap individual caramels in wax paper for party favors or small gifts. Serve alongside rich coffee or black tea to balance the sweetness. Chop into smaller pieces and sprinkle over vanilla ice cream or chocolate mousse as a decadent topping.

These caramels combine rich flavors and smooth textures into a gourmet treat. Perfectly timed steps and good equipment ensure success every time.

Frequently Asked Recipe Questions

→ What is the key to getting the perfect caramel texture?

Cooking the sugar mixture to the correct temperature of 245°F (118°C) ensures the caramels set with a chewy, tender texture without being too hard or too soft.

→ How can I ensure the vanilla cream filling is fluffy?

Whip cold heavy cream with powdered sugar and vanilla bean seeds until stiff peaks form, but avoid overbeating to keep it light and airy.

→ Can I use vanilla extract instead of vanilla bean?

Yes, high-quality vanilla extract works well, but using scraped vanilla beans adds a deeper, more aromatic vanilla flavor.

→ Why is it important to chill the caramel layers?

Refrigeration helps the caramel and cream layers set firmly, making it easier to cut and maintain shape.

→ What precautions should I take when working with hot caramel?

Caramel reaches very high temperatures and can cause severe burns, so use caution and keep young helpers away during cooking.