Vanilla Cream Caramel Treats
Soft, chewy caramel squares layered with smooth vanilla cream offer a rich, buttery sweet perfect for bite-sized desserts or giftable treats with optional chocolate or sea salt.
Equipment
- 1 medium saucepan
- 1 square pan lined with parchment paper
- 1 mixing bowl for whipping cream
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 3/4 cup heavy cream warmed
- 1/2 cup about 115 g unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 2 teaspoons powdered sugar
- 1/2 teaspoon vanilla extract
- Sea salt for sprinkling optional
- Melted chocolate for dipping optional
Instructions
- Whip heavy cream with powdered sugar and vanilla extract in a mixing bowl until soft peaks form, then refrigerate.
- Combine granulated sugar, light corn syrup, and water in a medium saucepan over medium heat and stir until sugar dissolves.
- Stop stirring and simmer the mixture until it turns a deep amber color, about 8 to 10 minutes.
- Carefully add the warmed heavy cream, then butter and salt, stirring until smooth; remove from heat and stir in vanilla extract.
- Pour a thin layer of caramel into a parchment-lined square pan and let it set for 5 to 7 minutes.
- Pipe or dollop the chilled vanilla cream filling over the slightly set caramel layer.
- Pour the remaining caramel over the cream filling layer to cover completely and smooth the top.
- Let the layered caramel cool to room temperature or refrigerate to speed up the setting process.
- Once fully set, lift the caramel slab from the pan and cut into squares.
- Optionally sprinkle with sea salt or dip squares in melted chocolate before serving.
Notes
- Caramel is very hot; handle with care to avoid burns.
- Cook longer for firmer caramels.
- Add sea salt or espresso powder to caramel for added flavor depth.
- Store treats in an airtight container at room temperature for several days.