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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I am looking forward to trying this recipe in my nut tart and
hope you can clarify the ingredient of ‘golden syrup’.
Is this product the same as brand name of Karo Syrup,
which can be purchased in either light (clear) or dark (amber color) ?
There is also a product in the US called Lyles Golden Syrup.
Yes, it is the product called Lyles Golden Syrup. The dark corn syrup (karo syrup) is not the same but can be used as a substitute in this recipe. Thanks
Hi, I dont get golden syrup, corn syruo or glucose easily at my place. Is there any other alternative for golden syrup? or can I make corn syrup at home? New to baking so plz excuse my ignorance 🙂
Deepika. you can make the classic caramel sauce as well.
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!
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.
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!
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
Can this be frozen to save? If so, how long will it last in the freezer? Thanks!
I believe you can freeze it for a month, Melissa. I personally have not frozen it myself. Thanks
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?
Yes, Annie. Add a little milk and soften it on the stovetop or microwave. That will work as a filling.
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.
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
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…
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
Can we use nestle caramelised sweetened condensed milk as filling?
Sandhya you can make the caramel filling with the Nestle brand of sweetened condensed milk
Is there a substitute for golden syrup?
You can use light corn syrup but the caramel color will be lighter
The best caramel filling i ever made!
Thank you, Sanette