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 cake fillings, tart fillings, macarons, cookies or cupcakes. Made with condensed milk and golden syrup this is absolute heaven.
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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 in 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. I will be sharing that recipe with you soon. So stay tuned. The center of this has the luscious caramel inside.
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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 filling in my cake orders I use this recipe. So if you order a cake with caramel filling in it? – this is the filling you will get inside the cake.
- If I made a tart that has caramel? Well, most often I would use this as a caramel filling.
- The caramel sauce recipe, I use almost all the time a sauce to drizzle on things, not as a filling. But 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.
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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.
- 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.
- 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.
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Recipe – Creamy Caramel Filing for Cakes Tarts and Desserts (Save/Pin for later)
Tools
Creamy Caramel Filling for Cakes, Tarts, and Desserts, Caramel Recipe, thick caramel Pie filling,
Ingredients
- Light Brown Sugar – 100 grams (1/2 cup)
- Golden Syrup – 60 ml (1/4 cup)
- Butter – 60 grams (1/2 stick)
- Condensed Milk – 1 can (394 grams or 13.9 oz)
- Vanilla – 2 Tsp
Method
- Place brown sugar, golden syrup, and butter in a heavy based saucepan.
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- 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.
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- Add the condensed milk and let come to a boil on low heat again.
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- Cook on low for about 5 minutes stirring constantly.
- The mixture will get thicker.
- Add vanilla – stir to combine.
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- Set aside to cool slightly before you pour into a mason jar or fill a tart…
- Enjoy!
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Creamy Caramel Filling for Cakes, Tarts, and Desserts, Caramel Recipe, thick caramel Pie filling, salted caramel cake filling
Creamy Caramel Filing for Cakes Tarts and Desserts
Ingredients
- 100 grams Light Brown sugar
- 60 ml Golden syrup
- 60 grams Butter
- 1 can Condensed milk (394 g)
- 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!
Chef's Tips
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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Also, should this be stored in the fridge or is room temp ok? How long does it keep?
Yes, Ashley, all milk products need to be kept in the fridge. It will last about a week.
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! 🙂
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.
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!
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.
Hi
Can I use this caramel filling like a drip for my cake?
Thank you.
This recipe looks amazing, though.
You can if you keep it a pourable consistency. I use my dark caramel sauce for drips.
Thank you very much, tommorow I am going to give it try to your sauce. I can’t wait for results.
Thanks Klara
Hey! Any replacement for golden syrup?
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.
Tried this and it’s soooooooo goood..
I hope it makes it to the cake 😂
Thank you so much for sharing this
Thank you Assifa. So happy you enjoyed it. Thanks so much for coming back to write this feedback.
Does this recipe use salted or unsalted butter? It didn’t specify and I want to get it right the first time!
I always use unsalted butter Stacey – Thanks
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!
Hey Michelle. I have kept it in cool weather for two days and it stayed well. Not tried it for longer Thanks
Thank you!
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!
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.
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.
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.
Could I use this as a cake filling and what kind. Of cake goes. Well with it thank you
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.
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
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.
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
Yes, Nict; it usually thickens more as it cools.
I am not sure this filling would make it other than off the spoon and into my mouth! WOW that looks yummy!
I know what you mean. I love caramel by the spoon too. Which is why I always make extra!
what is condensed milk? is that sweetened condensed milk?
Yes, usually it’s as sweetened condensed milk, but you can reduce the amount of sugar when you make it homemade.
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
Thank you Derek. SO happy to hear that your family enjoyed this recipe. My kids eat if off with a spoon too – so addictive.
Wow – only 15 minutes for this luscious caramel?! It looks so rich and delicious.
Thanks Kate. Yes does not take long to make this..
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. 🙂
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.
I am a caramel addict, I have to bookmark this one! I love it!!!
Thanks Deanna. Me too!
So thick! I LOVE caramel!
Thank you Michelle
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
Me too Luci. This is thick and creamy so you will love it with a spoon
That looks wickedly good! I m bookmarking this one and sharing it now.
Thank you Jacqueline.. It sure is wickedly good!!
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!
You are welcome Pam. It’s really easy to make caramel you must try at least once.
Oh wow, Salted Caramel Chocolate Tart sounds delicious, especially with a creamy caramel filled center! Looks absolutely delectable.
Thank you Heather. Yes I used this one is my salted caramel tart and it was insanely good.
I immediately pinned this recipe as I’m always looking for a good caramel sauce. I love following you and reading your recipes.
Thank you Jere. Thank you for your kind words and for following me. I think you will love this recipe.
This looks heavenly and it’s simple to make. I could eat it with a spoon!
Thank you Alyssa. Yes it definitely spoon worthy