This creamy caramel filling is luxury on its own with a melt-in-the-mouth velvet texture. This simple and easy recipe takes no more than 15 minutes to make and will have you using it as a cake filling, tart filling, pie filling, macaron, cookies, or cupcakes. Made with condensed milk and golden syrup this is absolute heaven.
Table of Content
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. And, yet, when it comes to filling in cakes, tarts, or desserts I use this one made with condensed milk.
Why make this recipe?
- If you love caramel then you will love this better than any other caramel sauce you have ever eaten.
- It 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 tart and had everyone rave so much about it.
- You can also use it as a filling for macarons, cream puffs, profiteroles, chocolate bon bons.
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. You can also use dark corn syrup
- Brown sugar - You can use white sugar but I prefer the brown to get a darker caramel color. You can use both light or dark sugar.
- 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 use homemade condensed milk for this recipe as well.
- Vanilla - condensed milk does have vanilla added to it and yet, I do like to add a bit more extract just to enhance the flavor.
Step by step instructions
- Place brown sugar, golden syrup, and butter in a heavy-bottom saucepan over medium heat. Stir until all the butter has melted and the sugar has dissolved.
Pro tip - Stir often and the heat to medium otherwise the sugar around the edges will burn and give the caramel a burnt taste.
- Reduce the heat and continue to cook until the mixture becomes darker in color. This takes about 2 to 3 minutes.
Pro tip - once all the moisture has evaporated the sugar will start to caramelize further. This will give the caramel a deeper color. - Next, reduce the heat to low. Add the condensed milk and let come to a boil on low heat again.
Pro tip- when you add the condensed milk the mixture may appear curdled or separated but just combine and it will all become smooth.
- Cook on low for about another minute or two stirring constantly. The mixture will get thicker. Add the vanilla extract and take it off the heat.
Pro tip - we want a smooth creamy texture that coats the back of a spoon. - Set aside to cool slightly before you pour into a mason jar or fill a tart.
Pro tip - The mixture will continue to thicken as it cools. You can pour warm caramel into a tart to help it smooth out easily. - Enjoy!
More similar recipes
- Homemade Caramel Sauce
- Perfect Homemade Butterscotch Sauce
- Homemade Chocolate Syrup
- How to Make Homemade Condensed Milk
- Evaporated Milk Recipe from Scratch
Frequently asked questions
This caramel made with condensed milk will keep in the fridge for up to 2 weeks. It will get thicker over time.
Freshly made caramel will be pouring consistency. As long as it coats the back of a wooden spoon thickly, it is ready. Also, take note that the caramel will thicken as it cools.
If the caramel is cooled and still not thick you can put it back in a saucepan and on the stove. Continue to cook until it thickens and coats the back of a wooden spoon.
The caramel filling will continue to thicken as it cools. However, if you find that it is too thick, don't worry. Add a tablespoon or two of hot cream and stir well. The heat will melt the caramel and the liquid will thin it to the right consistency.
Both my caramel filling and sauce can be used interchangeably. Having said that, this recipe is creamier and more luxurious which makes it perfect for filling in cakes, tarts, and desserts. The caramel sauce on the other hand is stronger in robust which makes it perfect for drizzles and drips on cakes, ice creams, or desserts.
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Printable Recipe
Caramel Filing for Cakes Tarts and Desserts
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Ingredients
- ½ cup (110 g) Light Brown sugar
- ¼ cup (60 ml) Golden syrup
- ¼ cup (60 g) Butter
- 14 oz (396 g) Can of Sweetened Condensed milk
- 1 teaspoon Vanilla extract
Instructions
- Place brown sugar, golden syrup, and butter in a heavy-bottom saucepan over medium heat. Stir until all the butter has melted and the sugar has dissolved. Pro tip - Stir often and the heat to medium otherwise the sugar around the edges will burn and give the caramel a burnt taste.
- Reduce the heat and continue to cook until the mixture becomes darker in color. This takes about 2 to 3 minutes. Pro tip - once all the moisture has evaporated the sugar will start to caramelize further. This will give the caramel a deeper color.
- Next, reduce the heat to low. Add the condensed milk and let come to a boil on low heat again. Pro tip- when you add the condensed milk the mixture may appear curdled or separated but just combine and it will all become smooth.
- Cook on low for about another minute or two stirring constantly. The mixture will get thicker. Add the vanilla extract and take it off the heat. Pro tip - we want a smooth creamy texture that coats the back of a spoon.
- Set aside to cool slightly before you pour into a mason jar or fill a tart. Pro tip - The mixture will continue to thicken as it cools. You can pour warm caramel into a tart to help it smooth out easily.
- 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
Contrarymar
This stuff is addictive! I Use it for filling cupcakes and cakes and for making candies. It is just about fail proof. As long as you don't walk away from this while it's cooking, You will have success. Thank you so much for this recipe! It is so much easier than my other caramel sauces. And thank you for introducing me to golden syrup. I have made this about a dozen times And everyone loves it
Veena Azmanov
Thank you so much.
Tanesa
This filling is so good!!!
Veena Azmanov
Thank you for the lovely feedback, Tanesa
Elizabeth
Hi
As this caramel sauce contains condensed milk, does a cake filled with it need to be kept refrigerated? Or will it be fine at room temperature for a few days because of its sugar content?
Thanks
Veena Azmanov
yes, Elizabeth. Caramel made with condensed milk or whipped cream both will need to be kept in the fridge as it is considered perishable ingredients
板垣ハイディ
What is golden syrup, how can I make it?
Veena Azmanov
You can buy golden syrup just as you can buy corn syrup.
Lee-Ann
Hi. Can this be used between cake layers and does if stay soft and creamy or does it harden?
Thanks
Veena Azmanov
Lee-Ann the softness of the caramel depends on how long you cook it. If you cook long it will set. IF you want a filling consistency cook so it stays soft. I have explained it in the post.
Viva
Please i can't get butter in my area can i use margarine instead of butter
Veena Azmanov
You can use margarine Viva but it has more water content so the filling might be softer in consistency.