Heavenly Vanilla Cream Caramels (Printable Version)
Rich caramel squares filled with airy vanilla cream for an indulgent sweet treat.
# Ingredients Required:
→ Caramel Base
01 -
200 g granulated sugar
02 -
120 ml heavy cream
03 -
60 g unsalted butter, diced
04 -
60 ml light corn syrup
05 -
1 tsp vanilla extract
06 -
½ tsp sea salt
→ Vanilla Cream Filling
07 -
120 ml heavy cream, cold
08 -
50 g powdered sugar
09 -
1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste)
# Guide to Cooking:
01 -
In a heavy-bottomed saucepan, combine granulated sugar, 120 ml heavy cream, corn syrup, and butter. Stir continuously over medium heat until sugar fully dissolves.
02 -
Attach a candy thermometer and cook the mixture without stirring until it reaches 118°C (245°F).
03 -
Remove the saucepan from heat and incorporate vanilla extract and sea salt, stirring to combine.
04 -
In a mixing bowl, combine cold heavy cream, powdered sugar, and vanilla bean seeds. Beat until stiff peaks form, taking care not to overwhip.
05 -
Line an 20×20 cm (8×8 inch) baking pan with parchment paper for easy removal.
06 -
Pour half of the hot caramel mixture evenly into the prepared pan and allow it to cool for approximately 15 minutes until it firms slightly.
07 -
Spread the vanilla cream filling uniformly over the cooled caramel layer.
08 -
Pour the remaining caramel evenly over the cream layer and spread to cover.
09 -
Refrigerate the layered confection for at least 2 hours to allow proper setting.
10 -
Lift the set layers from the pan using parchment paper and cut into approximately 32 squares or desired size.
# Extra Suggestions:
01 -
Use premium quality vanilla for enhanced flavor. Handle hot caramel with care to avoid burns. Ensure heavy cream is chilled before whipping to achieve best volume. Adjust portion sizes as preferred.