Creamy Caramel Filling
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.
When I had my cake business, I was always playing around with flavors — trying to find that “something extra” that would make people remember my cakes. One day, I decided to switch things up and use this different kind of caramel filling — made with golden syrup and condensed milk instead of the usual caramelized sugar, butter, and cream.
Honestly, I wasn’t sure what to expect. It was rich, creamy, and way easier to work with, but would people love it as much as the classic?
Well, turns out — they did.
One customer came back after her party, absolutely raving about the cake: “This is the BEST caramel-filled cake I’ve ever had — what did you do?!”
And just like that, this caramel filling became my go-to anytime I needed something special for a cake, tart, cupcake, or dessert.
It’s thick, smooth, pipes like a dream, and tastes like pure magic — without the stress of caramelizing sugar or burning a batch (because yes, we’ve all been there).
Now whenever I need a caramel filling that’s reliable, delicious, and guaranteed to impress — this is the one I reach for.
If you know, you know.
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 everyone raved about it so much.
- You can also use it as a filling for macarons, cream puffs, profiteroles, and chocolate bonbons.
Ingredients and substitutes
- Golden syrup – This gives the caramel its beautiful golden color, and it is also an invert sugar, which helps prevent crystallization. You can also use dark corn syrup
- Brown sugar – You can use white sugar, but I prefer the brown sugar to get a darker caramel color. You can use either light or dark sugar.
- Butter – everything tastes better with butter, and it 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: Caramel filling for cakes, desserts
- Place brown sugar, golden syrup or light corn 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 set the heat to medium. Otherwise, the sugar around the edges will burn, giving the caramel a burnt taste.
- Reduce the heat and continue to cook until the mixture becomes darker in color, about 2 to 3 minutes.
Pro tip – Once all the moisture has evaporated, the sugar will start to caramelize further, giving the caramel a deeper color. - Next, reduce the heat to low. Add the condensed milk and let it 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 another minute or two, stirring constantly. The mixture will thicken. Add the vanilla extract and remove it from the heat.
Pro tip – We want a smooth, creamy texture that coats the back of a spoon. - Set aside to cool slightly before pouring into a mason jar or filling 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!
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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 of a 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 put it 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. That said, this recipe is creamier and more luxurious, making it perfect for filling cakes, tarts, and other desserts. The caramel sauce, on the other hand, has a more robust flavor, making it perfect for drizzles and drips on cakes, ice creams, or desserts.
Caramel Filing for Cakes Tarts and Desserts
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.
Ingredients
- ½ cup (110 g) Light Brown sugar
- ¼ cup (60 ml) Golden syrup or light corn syrup
- ¼ cup (60 g) Butter
- 14 oz (396 g) Can of Sweetened Condensed milk
- 1 tsp Vanilla extract
Method
- Place brown sugar, golden syrup, and butter in a heavy-bottomed saucepan over medium heat. Stir until all the butter has melted and the sugar has dissolved.½ cup Light Brown sugar , ¼ cup Golden syrup, ¼ cup Butter
- Reduce the heat and continue to cook until the mixture becomes darker in color. This takes about 2 to 3 minutes.
- Next, reduce the heat to low. Add the condensed milk and let come to a boil on low heat again.14 oz Can of Sweetened Condensed milk
- 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.1 tsp Vanilla extract
- Set aside to cool slightly before you pour into a mason jar or fill a tart.
Notes
- Use Sweetened Condensed Milk: Start with sweetened condensed milk. It contains sugar and is thick and creamy, which makes it ideal for caramelization.
- Choose the Cooking Method: There are a few ways to make caramel sauce from condensed milk: stovetop, oven, or slow cooker. Each method has its pros and cons. The stovetop method is the quickest but requires more attention, while the oven and slow cooker methods are more hands-off but take longer.
- Stovetop Method: Pour the sweetened condensed milk into a heavy-bottomed saucepan. Heat the milk over low to medium-low heat, stirring constantly with a heat-resistant spatula or whisk. This process requires patience and attention to prevent burning or sticking.
- Oven Method: Transfer the sweetened condensed milk to an oven-safe dish (like a pie plate or baking dish) and cover it tightly with aluminum foil. Place the dish in a larger roasting pan, add hot water to the pan to create a water bath, and bake at a low temperature (around 350°F or 175°C) for 1.5 to 2 hours or until the milk turns into a rich caramel color.
- Slow Cooker Method: Pour the sweetened condensed milk into a mason jar or a heat-safe container with a lid. Place the container in the slow cooker and fill the slow cooker with enough water to cover the milk. Cook on low heat for 8 to 10 hours or overnight.
- Water Bath: When using the oven or slow cooker method, the water bath is crucial for even cooking and preventing the condensed milk from scorching. Make sure to check the water level periodically and add more hot water if needed.
- Patience is Key: Whichever method you choose, making condensed milk caramel sauce requires patience. Slow, steady cooking is necessary to achieve the right consistency and color.
- Cooling and Storage: Once the condensed milk has caramelized to your desired color and thickness, remove it from the heat source and let it cool completely. It will thicken further as it cools. Transfer the caramel sauce to a clean, airtight jar, and store it in the refrigerator.
- Variations: For additional flavor, you can add a pinch of salt, vanilla extract, or even a splash of rum to the caramel sauce while it’s still warm.
Storage
- All food containing milk products need to be kept in the fridge.
- This filling will stay well in the fridge for a week.
Equipment you will need
Nutrition
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Hi there. I would like to use this sauce as well as thickened cream ion a sponge cake and as the topping on the cake (with some caramel popcorn to decorate). Do you think this would work? How early could I assemble the cake (rectangular sponge, 2 layers). My son loves caramel and it is for his 18th birthday
Hey Jacqui, Yes, you can use this on the top of the cake. Just make sure you cook it to the right consistency, thick. That way it won’t flow down.
After cooling, if it becomes too thick you can add a few tablespoons of hot water to bring back to consistency before adding it to the cake.
Happy Birthday to your son.
Hi. I think i took my caramel too far – it’s too thick and dark as well. Any tips how I can fix it?
Hey, Ean. You can put it on the stovetop or microwave on low heat again,
Add a few tablespoons water, start with 2 tbsp then add more only as necessary.
You want it thick, not too runny. The caramel will set further as it cools so that into account.
Thanks
An excellent recipe and so easy to follow. Thank you.
Thank you, Neha
Hey! I’m trying to find a caramel recipe and this one looks perfect! I just wondered if it work well as the filling of a banoffee pie? Thank you.
Yes, Molly. This one is perfect for a Banoffee pie. Thanks
Hi, I made this recipe before reading the comments. I plan on filling a cake with it. I used 1/4 cup butter which was 3 tbsp and honey instead of the golden syrup. Tasted delish but I put in fridge and it seems really thick not sure it will be chewy. I couldnt get my caramel to a boil at first so didn’t count the 5 minutes till it was actualy boiling about 10 min after butter was melted and blended. My question is if I want to correct the amount of butter which seems is 1/2 cup and not 1/4 cup and correct consistency should i reheat in a pan with additional 1/4 cup butter to get it consistency I’d like for spreading on cake but not too chewy?Thanks for the recipe
Carrie the butter in the recipe card is correct. Please do not use any measurements from the comments. (the 1/2 you read was previously when the recipe was doubled)
Sounds like you cooked it too long so it’s thicker in consistency. You can put it on the stovetop or microwave on low heat again,
Add a few tablespoons water, start with 2 tbsp then add more only as necessary.
You want it thick, not too runny. The caramel will set further as it cools so that into account.
Thanks
Hello! I am looking at this recipe to use for a pecan caramel tart. I’m just wondering when in the fridge what texture does it harden to as I don’t want it to be too soft and gooey. It looks amazing! Can’t wait to try ?
Hey Katelyn. How much you cook it will actually be the deciding factor – So make it thicker that syrupy consistency. I hope that makes sense. Thanks
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.
Thnak you so much, Marilyn. I am so happy to get such lovely feedback for this recipe. Thanks
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?
Hey Justine. I changed them all to cups and of course, the can is 13 oz. Does that help?
Will this caramel sauce be of a consistency to coat an apple and not have it dripping down the apple?
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
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!
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.
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
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.
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?
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