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 filling, tart filling, 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.
Caramel sauce vs. caramel 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.
Ingredients and substitutes
- 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.
Step by step instructions (Save/Pin)
- 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
- 110 grams (0.5 cups) Light Brown sugar
- 60 ml (0.25 cups) Golden syrup
- 60 grams (0.25 cups) Butter
- 394 grams (14.00 oz) Sweetened Condensed milk (1 can)
- 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.
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
Victoria
Hi Veena,
The caramel photo in the jar made me want to try this recipe right away.
When I added the condense milk it didn’t thicken so I boiled it down. Wasn’t sure whether it was boiled enough. When it cooled it became to hard to even mix. The color of caramel was not like your caramel. What went wrong? Can this be saved. Thanks!
Veena Azmanov
Did you use the golden syrup? The golden syrup is what enhances the color of the caramel.
Yes, it can be saved! If you boiled it too much. Just add a few tablespoons of water to adjust consistency.
Pauline
Amazing! I've been looking for a recipe like this!
Will this be absorbed into the cake? I've tried other caramel recipes and they always seem to disappear and be absorbed into the cake, and in the case of cupcakes, the caramel sank to the bottom all the way to the liner. Thanks!
Veena Azmanov
Actually no, Pauline. It stays as a filling similar to my salted caramel tart. The condensed milk keeps it thicker than the other caramels. Let me know how it was
Annie
Just made this to use as a filling for a vanilla layer cake (going to frost it with salted caramel Swiss meringue buttercream). It’s amazing! But the caramel has become too hard to use as a filling. If I warm it up and add a bit of milk, will it become soft enough to use as a cake filling?
Veena Azmanov
Yes, Annie. Add a little milk and soften it on the stovetop or microwave. That will work as a filling.
Karin Chaplin
Hello Veena
I have been looking at a lot of your recipes. I have only really started cooking now as I need to improve my eating habits and concentrate on budget balanced meals. Seems crazy, I am 72 years and thinking about this now, better late than ever. I have tried your curried mince recipe with peas. I bulked up with tinned haricot beans and potatoes to increase the volume. I have frozen a lot in portions enough for me. Thank you so much Veena.
Veena Azmanov
Thank you, Karin. Absolutely! Never too late, indeed.
I am so happy to hear you are enjoying my recipes. That ground beef curry is very popular with my kids as well as on the blog.
Love your feedback if you try anything else.
Thanks
Michelle
Hi there! I was wondering if this filling will stay soft when refrigerated? If i put it in a layer cake between layers, i wouldn't want it to be hard or chewy when eaten out the fridge...
Veena Azmanov
The consistency of the filling will depend on how long you cook it. If you make it too thick it will get stiffer as it cools. So don't cook it too long. It should work. Let me know how it was
Sandhya
Can we use nestle caramelised sweetened condensed milk as filling?
Veena Azmanov
Sandhya you can make the caramel filling with the Nestle brand of sweetened condensed milk
Much
Is there a substitute for golden syrup?
Veena Azmanov
You can use light corn syrup but the caramel color will be lighter
Sanette
The best caramel filling i ever made!
Veena Azmanov
Thank you, Sanette