Cake Central › Recipes › Thick Caramel Sauce or Filling

Thick Caramel Sauce or Filling

This is absolutely wonderful, creamy and rich. It makes a very thick caramel after it cools. I've used it to frost cupcakes, as a cake filling and to dip apples! Delicious!

Thick Caramel Sauce or Filling

Ingredients

  • 1 cup butter (do not substitute) 2 cups packed brown sugar 1 cup light corn syrup 1 can sweetened condensed milk 2 tablespoons whipping cream 2 teaspoons vanilla 1 teaspoon salt

Instructions

  1. In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Remove from heat and add vanilla and salt.
  2. I don't even want to think about it!

Comments (70)

This is an EXCELLENT recipe. I made this to fill an Amaretto flavored cake and can not tell you how people raved about it.
tried this recipe today and it is WONDERFUL!! i used it on a WASC chocolate cake and then had leftovers and had it on our vanilla ice cream tonight. sooo yummy!
used it to fill a snickers cake...delicious!
how big a can?...
A can is 14 ounces.
do you need to use a dam when using this as a filling???
also.... how do I store this once its made??? so far it tastes and looks delicious!!!!!
Question... I made this last week to fill a chocolate turtle engagement cake and it was DELICIOUS! However, it was an absolute nightmare when it came to slicing through the layers. It was like cutting leather. Can you please tell me how to use this as a filling without it doing this? I massacred the cake trying to serve it. I would love to use it again as I prefer the taste over my other recipe, but I hate to send it out like that.
Was the cake very cold when you tried to cut it?? That's all I can think of. Either that or you overcooked the caramel past the soft ball stage. Even straight out of the fridge I can run a knife through it easily. When I've used it as a filling, I use whatever I'm using to ice the cake as a dam....American or SMBC. I store the caramel in the refrigerator, although another member ran it by her Health Department and they said it was safe fine without refrigeration. I'm sorry for any delay answering the questions. I had no way of knowing they were posted! Jodie
I would like to try your reciepe and was wondering do you have to fill the cake right after you make the caramel? Not real familiar with working with caramel. Thanks for any advice.
No...I usually make the caramel a few days in advance. You can always warm it at 10 second intervals in the microwave if you think it's too thick. Jodie
Jodie - Thank you for the reply - I didn't realize you had responded. I read through another post where you discussed cooking it past the soft ball stage and it occurred to me that I left the caramel in the pan (off the burner, of course) to cool. I'm betting it continued to cook which is probably what caused the problem. I will definitely make it again and pour it from the pan into another dish to cool. It really is a WONDERFUL caramel - I just cooked it too long, I'm sure. Thanks so much!!!
Can I ask what type of brown sugar specifically? Light? Dark? Muscavado? etc... going to try tis week :)
I only buy dark brown sugar myself, but you could use either. I just like the flavor of dark brown better. Jodie
Perfect, thank you!
Sounds very good. Is this recipe very sweet?
having just made this... yes it is very sweet, but no-more than I would expect from a caramel or these ingredients!
FINALLY! a good recipe I can follow. I'm been googling caramel recipes all day long and this caught my attention. Can I store this in a glass jar? I bought a case of glass preserve jars from Wal*Mart. Also, how many cups does this yield or cupcakes to frost? What will happen if I used 51% (or 53%) country crock margarine instead of butter?
It makes 4 cups of caramel. Personally I wouldn't use margarine and sure wouldn't use a spread. Butter has a far better flavor, but it also has a much higher fat content, and far less water. Country Crock is listed as a spread. I couldn't promise the caramel recipe would turn out if you used that. Good luck!
OMG!!! This stuff was sooooo good! I put it between layers of a buttered pecan cake and we almost killed ourselves on it. I had a lot left over and have used it on everything.
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