Heavenly Vanilla Cream Filled Caramels
A delightful treat featuring a silky caramel exterior and a dreamy vanilla cream center, perfect for indulging your sweet tooth.
Ingredients
For the Caramel
- 200 g granulated sugar Forms the backbone of the caramel.
- 60 ml heavy cream To be added to the caramel mixture.
- 60 ml light corn syrup Enhances sweetness and soft texture.
- 60 g unsalted butter Cut into pieces to elevate the flavor.
- 1 tsp vanilla extract For aroma and flavor.
- ½ tsp sea salt Balances the sweetness.
For the Vanilla Cream Filling
- 60 ml heavy cream To be whipped for the filling.
- 50 g powdered sugar Contributes to the filling's consistency.
- 1 vanilla bean split with seeds scraped For intense vanilla flavor.
Instructions
Preparation of Caramel
- In a heavy-bottomed saucepan, combine the granulated sugar, 60ml of heavy cream, corn syrup, and pieces of butter. Stir over medium heat until the sugar is fully dissolved.
- Insert a candy thermometer and cook the mixture without stirring until it reaches 245°F (118°C).
- Remove the saucepan from heat and stir in the vanilla extract and sea salt.
Preparation of Vanilla Cream Filling
- In a separate bowl, combine the remaining 60ml of heavy cream, powdered sugar, and the scraped vanilla bean seeds. Beat until stiff peaks form.
Assembly
- Line an 8×8 inch baking pan with parchment paper.
- Pour half of the caramel mixture into the prepared pan and allow it to cool for about 15 minutes.
- Spread the vanilla cream filling over the caramel layer.
- Pour the remaining caramel mix over the cream filling and spread evenly.
Setting and Cutting
- Refrigerate the assembled confection for at least 2 hours.
- Lift the confection out of the pan using the parchment paper and cut into squares.
Notes
Use a heavy-bottomed pan for even heat distribution and a candy thermometer to ensure perfect caramel consistency. Allow caramel to cool adequately before layering.