Creamy Caramel Filling for Cakes Tarts Desserts
This creamy caramel filling is luxury on its own with a melt in the mouth velvet texture. This simple, easy and effortless recipe takes no more than 15 minutes to make and will have you using it as caramel cake fillings, caramel tart fillings, caramel pie filling, macaron, cookies or cupcakes. Made with condensed milk and golden syrup this is absolute heaven.
How has winter been treating you so far?
We’ve had some nice sunny days this last week which gave us the opportunity to go on a few day trips with the kids. Well, at least we are all feeling better now, no cold, no flue. Winter can be hard on the kids but honestly? I’m the worst at our house. There isn’t a winter where I do not fall sick. Last year I was down with severe flu and the cough lasted a good two months. This year was three weeks but because I compare it to last year I still feel lucky. ha!!
Well, I have a caramel sauce recipe already on the blog for you. In fact, my caramel sauce is really delicious and one that gets licked off the bowl to the very end. Which is why it’s so popular on this blog. And yet I’m giving you a recipe for this filing, you must be wondering what I mean by filling and why is it different from the sauce. Right? Hang on… I’ll tell you more.
If you love caramel then you will love this better than any other caramel you have ever eaten. This one is really creamy and melts in the mouth. It does not have the sharp burnt sugar taste or flavor.
I recently used it to make my Salted Caramel Chocolate Tart and had everyone rave so much about it. The center of this has the luscious caramel inside.
My Caramel Sauce vs Filling
Now I don’t want to confuse you – ideally, you can use the caramel sauce as a filling too but it’s too dense and sweet – this caramel sauce is also sweet but much more creamy. That caramel sauce uses a fair amount of fresh cream but this one uses quite a bit of condensed milk so the end result is a more creamy melt in the mouthfeel.
- I would use my caramel sauce when I want to drizzle on cakes, ice creams or desserts. It’s more potent. but
- When I need a caramel cake filling, caramel pie filling, or caramel tart filling – this is it. So if you order a cake from me with caramel in it? – this is the filling you will get inside the cake.
- If I made a dessert that has caramel as a filling? Well, most often I would use this recipe.
- The caramel sauce recipe, I use almost all the time a sauce to drizzle on things, not as a filling. If I need to make a caramel buttercream I would use my caramel sauce because it’s thicker and more intense in flavor
So while they can both be used interchangeably each is unique and wonderful on its own.
Let’s talk ingredients and substitutes (Save/Pin for later)
- Golden Syrup – This gives this caramel that beautiful golden color but it is also an invert sugar which means it helps prevent crystallization.
- Brown Sugar – You can use white sugar but I prefer the brown to get a darker caramel color.
- Butter – everything tastes better with butter could not be more right with this recipe. Add a nice richness to the caramel.
- Sweetened Condensed milk – This is a great way to add a lot of cream without spending too much time stirring the mixture for hours. Makes the caramel creamy. You can make condensed milk at home in 5 minutes using powdered milk or you can make homemade sweetened condensed milk the traditional method
- Vanilla – You can add a different flavor to your caramel but I usually prefer to add vanilla first as a base then explore other options.
Useful Tips and Tools
- You will need a Heavy bottom sauce pan to prevent the sugar getting brown at the bottom.
- Use a heat resistant spatula to stir because hot sugar can melt plastic or other materials.
- Mason Jars to store the filling.
How to Make A Creamy Caramel Filling for Cakes, Tarts, and Desserts (Save/Pin for later)
- Place brown sugar, golden syrup, and butter in a heavy-based saucepan.
- Let come to a boil.
- Reduce heat and cook until the butter and sugar are melted.
- Continue to cook until the mixture becomes darker in color.
- Add the condensed milk and let come to a boil on low heat again.
- Cook on low for about 5 minutes stirring constantly.
- The mixture will get thicker.
- Add vanilla – stir to combine.
- Set aside to cool slightly before you pour into a mason jar or fill a tart…
- Enjoy!
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Creamy Caramel Filing for Cakes Tarts and Desserts
Print Pin RateDescription
Ingredients
- 100 grams (0.45 cups) Light Brown sugar
- 60 ml (0.25 cups) Golden syrup
- 60 grams (0.26 cups) Butter
- 394 grams (13.9 oz) Sweetened Condensed milk (1 can)
- 2 tsp (2 tsp) Vanilla
Instructions
- Place brown sugar, golden syrup, and butter in a heavy based saucepan.
- Let come to a boil.
- Reduce heat and cook until the butter and sugar are melted.
- Continue to cook until the mixture becomes darker in color.
- Add the condensed milk and let come to a boil on low heat again.
- Cook on low for about 5 minutes stirring constantly.
- The mixture will get thicker.
- Add vanilla – stir to combine.
- Set aside to cool slightly before you pour into a mason jar or fill a tart.
- Enjoy!
Recipe Notes
Storage
- All food containing milk products need to be kept in the fridge.
- This filling will stay well in the fridge for a week.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Marilyn Anderson
This is the BEST caramel sauce or filling I have ever tried. I used it for a cupcake filling and a filling for chocolates. There is no need to ever try another recipe. Fantastic! Thanks so much for sharing this recipe.
Veena Azmanov
Thnak you so much, Marilyn. I am so happy to get such lovely feedback for this recipe. Thanks
Justine Dubrit
Hi, I would like to make your recipe but about the sweet condensed milk… what are the correct measures? The ones in once à moving with the number of cups desired but it looks like a lot to me…. For 5 cups, it represents nearly 1kg of sweetened condensed milk… plus, the measure in grams is not moving with the number of cups… could you please help?
Veena Azmanov
Hey Justine. I changed them all to cups and of course, the can is 13 oz. Does that help?
Marge baker
Will this caramel sauce be of a consistency to coat an apple and not have it dripping down the apple?
Veena Azmanov
Hey Marge. The consistency will depend on how much you cook it. Keep it thick so when dried it will hold on to the apples. I hope that makes sense. Thanks
JoP
hey clever lady! just curious as I have made this before with success, However I was just about to make again and noticed in your images that your brown sugar has quite large crystals compared with my brown sugar here in New Zealand. yours actually looks a lot like my raw sugar 😩 – just thought I better confirm which one to use – sorry to be so painful!! have made a few of your cakes already – love the blog!
Veena Azmanov
Hey Jo, I wish I would get fine grain brown sugar but unfortunately, this is what I get and often have to pulse it in the food processor.
As for this creamy caramel, I have made it with all kinds of brown sugar – the only thing that matters is the color and
some times taste in case of dark brown sugar which adds an extra hint of molasses
Glad you are enjoying my recipes and my blog. Thank you.
JoP
thanks so much for getting back to me so quickly – I’ve made it and it’s turned out fab (I may have boiled a tad long and made it a bit thick but that’s on me!) I’m using it in one of your chocolate layer cakes for my sons birthday this weekend…..which brings me to my next question…..it’s in the fridge at the moment, so I just bring it to room temp before trying to spread onto the cake or should I warm it up somehow first? thanks again, Jo
Veena Azmanov
Hey Jop. Happy it turned out good. If the consistency is too thick you can add a few tablespoons of hot water or milk. You want it to be thick and creamy not chewy. After you thaw if it is too stiff you can heat it up for 10 seconds in the microwave. Let me know how the cake was.
Margot Vieytez Ruan
Veena, your creamy caramel filing por cake, tarts and desserts its my favorite!!
But I have a doubt with deh Butter convertion: usually 1 stick of butter weights 4 onz /113.3 ounces so, 1/4 stick should be 28 grams instead 60 grams.
The question is: to which data should I pay attention, the 28 or the 60 grams you indicate?
Veena Azmanov
Hey Margot, Thank you. So happy you are enjoying my recipe.
I have used 60 grams of butter and the recipe says 60 grams of butter.
I can’t find where is it written 28 grams? The conversion says 2 plus ounces which again is correct.
Can you direct me to the error please, I can’t see it.
Thank you
Brock Fischer
Can light corn syrup be used in place of golden syrup? Also, after adding the condensed milk, how do you return it to a boil on “low heat”?
Veena Azmanov
Yes, Brock. Light corn syrup works but golden syrup will give you a nice golden color for the caramel. And yes, you will boil it on low until it thickens. Thanks
Karen
Is this thick enough to pipe into a cupcake for a filling or would I have to cut a hole out of the cupcake to put the caramel in?
Veena Azmanov
Hey Karen, It depends on how you cook it and how much it sets when cooled. It is thicker than regular caramel sauce and I just place it in a piping bag with a piping tip and pipe it into my cupcakes while they are still fresh. When cold or chilled you will need to cut a hole into the cupcakes. I hope that makes sense.
SF
If you fill a cake or cupcakes with caramel, do they need to be refrigerated??
Veena Azmanov
If the filling is perishable then yes, they will need to be refrigerated SF. Thanks
Sonia
Very easy and quick to make.
I didn’t have golden syrup so used honey and it worked perfectly.
I highly recommend this recipe.
Veena Azmanov
Thanks, Sonia. Yes, honey would work too. Thanks for coming back to write this feedback.
Ruth
Thanks for the yummy recipe! Mine tastes great, but has little dark crystalizes flecks throughout. What did I do wrong?
Veena Azmanov
Hey Ruth. Glad it tasted yummy. Could it be that the sugar got burnt before you added the condensed milk? Since I can’t see it I can’t say for sure though.
Klara
Hi
Can I use this filling for no bake cheesecake like a layer between my cheesecake (base, cheesecake, filling and then cheesecake again)?
Thank you.
Veena Azmanov
Absolutely, Klara. It will be a very rich cake but if you like it – you can spread this caramel filling in between two cheesecakes.
Klara
Great, thank you so much for your replay. Great blog anyway I really like it ??
Dolores
This tastes amazing, Thank you. Can the creamy caramel filling be frozen?
Veena Azmanov
Yes, you can Dolores. Just thaw it in the refrigerator, not room temperature. Thanks
TwirlyGirly
Veena, I apologize for posting a second comment/question. This recipe calls for a can of “Condensed Milk”. Is this what we call “Evaporated Milk” in the U.S. (milk that’s had much of its water content cooked out), or “Sweetened Condensed Milk” – milk that’s been cooked down AND has had a substantial amount of sugar added to it? They’re not interchangeable, so I want to make sure to use the correct ingredient!
Veena Azmanov
Hey TwirlyGirly. This is sweetened condensed milk not evaporated milk. I know the difference – I am from the US and we have the same here. The sugar and milk are cooked down but not for too long just until the sugar is melted and you have a nice color. The recipe is correct and yes there is lots of sugar both in the CM and BS but this is caramel which is supposed to be high in sugar.
TwirlyGirly
Veena,
I appreciate you responding to both questions I posted. In the past, when I’ve asked questions on cooking blogs pertaining to recipes that are several months old, I rarely get answers. (Obviously, *you* keep up with reader’s comments/questions). Thank you for taking the time to reply!
I notice you amended the recipe to include the word “sweetened” as clarification. I think what made me question the “condensed” vs “evaporated” milk was the inclusion of golden syrup in the recipe; that’s not an ingredient commonly seen in recipes in the U.S. (I have a bottle of Lyle’s in my pantry!) and it’s what made me think “Maybe she’s not in the U.S., and in a country that calls evaporated milk condensed milk…better check before pulling out a saucepan!”
Thanks again,
TwirlyGirly
Veena Azmanov
Thank you TwirlyGirly. Yes, I try to reply as soon as I can because often people want to try the recipe. Today I was working on the blog so could answer instantly.
yes, I did make changes to make sure people know it’s condensed milk. I often use my readers prompts and question to write my posts.
I completely understand. The purpose of the golden syrup in this recipe is to prevent crystallization when the caramel cools.
You can also use corn syrup or honey but I find golden does the trick of adding a nice color to this one too.
Thanks
TwirlyGirly
Veena, I stumbled across this recipe when searching (unsuccessfully) for a butterscotch cake filling that isn’t a pudding, uses butterscotch pudding mix, or those (awful!) butterscotch chips. In desperation I thought maybe if I found a good caramel cake filling I could adapt it to butterscotch by switching out the granulated white sugar for brown sugar. But….YOUR recipe, which you call “caramel”, *does* use brown sugar, so isn’t it technically a butterscotch filling as opposed to butterscotch? If not, can you explain the difference to me and perhaps point me to a butterscotch cake filling recipe you like?
Veena Azmanov
Yes, TwirlyGirly. I used brown sugar in this to get a good caramel color. The condensed milk doesn’t cook down enough to get a deep caramel color. So yes, if you use white sugar you can make this the pale caramel filling. Personally, I use dark brown sugar in this same recipe for my butterscotch sauce. That gives me a deeper butterscotch color as well as the flavor of rich molasses which is perfect for butterscotch. I hope I answered your question. Thanks
Melissa
Hi!
I want to add this to thin Chocolate tart cups for an upcoming retirement party. I need to make it 4 days in advance. It cant be warm or it will melt the Chocolate. Any suggestions on when to add this to the tarts shells?
Veena Azmanov
Hey Melissa. You can add them when the caramel is cooled but not set. It still has some working time when it’s cooled.
Melussa
Thank you!
Dina
OMG, you weren’t kidding when you say creamy. I was supposed to add this to the tart. Think I need to make more. We ate it all by the spoon. It is so delicious. Ok from now on… I’m doubling any recipe from your site.
Last month I made your butterscotch and had the same problem, so delicious we had to make more.
Veena Azmanov
Ha… Dina. yes, it is amazing, isn’t it? So happy you had success with this recipe and that you enjoyed it so much. Thank you for coming back to write this feedback. Appreciate it very much. I love hearing from those who try my recipes.
Maddy
This looks absolutely delicious, I’m going to use it to fill my daughter’s birthday cake. I was wondering if you stir the ingredients when they are being brought to the boil? Some recipes I have read say not to stir at the beginning. Thank you!
Veena Azmanov
Hey Maddy. As the recipe says – yes you can stir it. Thanks
Athita
I made this , love it thanks for great recipe
Veena Azmanov
Thank you, Anthia. So happy you enjoyed this recipe. Thanks for coming back to leave this feedback. Have a great day.
Di
Hello Veena
I’d like to know what can I use as substitute for golden syrup.. It’s not available in my area… I want to make this for my daughter’s birthday cake…
Thanks
Veena Azmanov
Hey Di, You can use light corn syrup but the caramel will be lighter in color. The golden syrup gives it this color.
Just a suggestion – This may be extra work but you can make my caramel sauce.
This has a nice deep color but with a strong caramel taste (slightly bitter).
Then perhaps combine the two. The benefit is that you will get the creaminess and color from both.
Sounds like a lot of work? I hope that makes sense
Michelle Mota
Am going to try making this, but i want salted caramel how much salt should I add? Thanks
Veena Azmanov
You can add about up to a tablespoon of rock salt or coarse sea salt, Michelle.
Michelle Mota
Thank you. We’ll I had a go at making it but went wrong somewhere as it seems a little grainy and dull not the nice colour yours is and definitely not smooth plus it is extremely thick. Any suggestions how I could save it, plus I didn’t add enough salt! Could I add some double cream and reheat it maulybe? Thanks
Veena Azmanov
Yes, Michelle. If you heat it again on very low with a little double cream and bring it back to the consistency it should help. I sprinkle salt on the top as well. So you can always add salt anytime. Sometimes, it takes time to figure when is the right color… but don’t worry the next batch will be easier.
Jennifer
Very delicious and easy to make! The initial taste reminded me of Werther’s Original candies. I added 1.5 teaspoons of Maldon Sea Salt, which I would highly recommend!
Veena Azmanov
Thank you, Jennifer. So happy you enjoyed this filling. yes, I often add it to make a salted caramel tart and the salt does make a huge difference. Thank you for coming back to write this feedback. Love hearing from those who try my recipes. Have a great day.
Ashley C
Also, should this be stored in the fridge or is room temp ok? How long does it keep?
Veena Azmanov
Yes, Ashley, all milk products need to be kept in the fridge. It will last about a week.
Ashley C
Should I use light brown sugar or dark? Also, if I wanted to make it a salted caramel filling, should I add course sea salt or something else? Thoughts on amount? Thank you! Stirring up a batch now! 🙂
Veena Azmanov
Hey Ashley, as you can see in the progress pictures, I’ve used light brown sugar but you can use either. Yes, you can sprinkle coarse salt on top.
Jennifer
About how much does this make in cups would you say? I need enough to fill two layers of a 6-inch cake. Thank you!
Veena Azmanov
Hey Jennifer, this makes about 2 cups. It’s enough to fill two layers of 8-inch cake. So you should have some left overs.
Klara
Hi
Can I use this caramel filling like a drip for my cake?
Thank you.
This recipe looks amazing, though.
Veena Azmanov
You can if you keep it a pourable consistency. I use my dark caramel sauce for drips.
Klara
Thank you very much, tommorow I am going to give it try to your sauce. I can’t wait for results.
Veena Azmanov
Thanks Klara
Sadaf
Hey! Any replacement for golden syrup?
Veena Azmanov
You can replace it with more sugar but then you will have to caramelize it a bit more so you get the color. Or it will be very pale.
Assifa
Tried this and it’s soooooooo goood..
I hope it makes it to the cake ?
Thank you so much for sharing this
Veena Azmanov
Thank you Assifa. So happy you enjoyed it. Thanks so much for coming back to write this feedback.
Stacey
Does this recipe use salted or unsalted butter? It didn’t specify and I want to get it right the first time!
Veena Azmanov
I always use unsalted butter Stacey – Thanks
Michelle
This looks awesome! Can you keep this at room temp as a filling underneath a ganache and fondant covered cake or when added to a buttercream? Thanks so very much!
Veena Azmanov
Hey Michelle. I have kept it in cool weather for two days and it stayed well. Not tried it for longer Thanks
Michelle
Thank you!
Paul Reynolds
Just finished making this and keen to see what the consistency is liked once it’s chilled. If you wanted to make it runnier is it as simple as increasing the butter? Or is there something else to watch out for? Thanks in advance!
Veena Azmanov
Hey Paul, if you know the consistency you want then stop cooking it a bit earlier.
After it cools and you still need it a bit more runny. I add a few tablespoons of hot milk and give it a good stir until it’s all incorporated.
Sometimes you may need to place in the microwave for 10 seconds to get it to blend and incorporate.
Do it slowly though, overheating can leave to an oily mess.
Hope this helps.
Jackie Moore
Made the caramel filling and is wonderful but did I misread on the butter amount? 1/4 stick for me was only 30 g. I did 1/2 stick for 60 g.
Veena Azmanov
That’s great Jackie. It should be 60 grams.. Glad you enjoyed it. Thanks for bringing it to my attention. Will correct the cup measure.
Lisa
Could I use this as a cake filling and what kind. Of cake goes. Well with it thank you
Veena Azmanov
Yes, Lisa, you can, of course, use it as a filling in cakes and pies. Any cake vanilla or chocolate goes well with caramel. I have a few recipes on my blog that might like to check under cake recipe.
ada
Hello Veena,
am a regular fan and started baking since i saw your posts. Please when you say 1 can of condense milk what quantity is that because different countries have different cans, please can you give me the measurement in cups? Thank you and remain Bless
Veena Azmanov
That is a good point ada. I will make sure I correct that soon. My can of condensed milk I get is 394 grams which I believe is about 13.9 oz. I hope that helps.
Nict
Is this sauce less runny as it cools? I want to use it as filling for cookies but I don’t want it to be too runny
Veena Azmanov
Yes, Nict; it usually thickens more as it cools.
Claudia Lamascolo
I am not sure this filling would make it other than off the spoon and into my mouth! WOW that looks yummy!
Veena Azmanov
I know what you mean. I love caramel by the spoon too. Which is why I always make extra!
Therese Brausch
what is condensed milk? is that sweetened condensed milk?
Veena Azmanov
Yes, usually it’s as sweetened condensed milk, but you can reduce the amount of sugar when you make it homemade.
Derek
Loved making this – was so easy and it tasted so delicious. My kids ate it with a spoon as dessert. Definitely going to make more. Thanks for sharing
Veena Azmanov
Thank you Derek. SO happy to hear that your family enjoyed this recipe. My kids eat if off with a spoon too – so addictive.
Kate
Wow – only 15 minutes for this luscious caramel?! It looks so rich and delicious.
Veena Azmanov
Thanks Kate. Yes does not take long to make this..
Valentina
This looks so scrumptious — I’m afraid mine wouldn’t make it to fill anything b/c I’d eat it right out of the jar with a spoon. 🙂
Veena Azmanov
I know what you mean Valentina. I usually have the same issue here. My kids love caramel so the moment they see it – the ice cream and other things come out to be drizzled over.
Deanna
I am a caramel addict, I have to bookmark this one! I love it!!!
Veena Azmanov
Thanks Deanna. Me too!
Michelle @ Vitamin Sunshine
So thick! I LOVE caramel!
Veena Azmanov
Thank you Michelle
Luci
This look super easy to make. I’ll have to give it a try, I love to eat dulce de leche or caramel by the spoonful
Veena Azmanov
Me too Luci. This is thick and creamy so you will love it with a spoon
Jacqueline Meldrum
That looks wickedly good! I m bookmarking this one and sharing it now.
Veena Azmanov
Thank you Jacqueline.. It sure is wickedly good!!
Pam Greer
Thanks for the easy instructions on making this caramel filling! Making caramel has always seemed scary to me, but you make it seem like I can do it!
Veena Azmanov
You are welcome Pam. It’s really easy to make caramel you must try at least once.
Heather LeGuilloux
Oh wow, Salted Caramel Chocolate Tart sounds delicious, especially with a creamy caramel filled center! Looks absolutely delectable.
Veena Azmanov
Thank you Heather. Yes I used this one is my salted caramel tart and it was insanely good.
Jere Cassidy
I immediately pinned this recipe as I’m always looking for a good caramel sauce. I love following you and reading your recipes.
Veena Azmanov
Thank you Jere. Thank you for your kind words and for following me. I think you will love this recipe.
Alyssa
This looks heavenly and it’s simple to make. I could eat it with a spoon!
Veena Azmanov
Thank you Alyssa. Yes it definitely spoon worthy