Caramel Filling - Thick, Buttery Recipe Made From Scratch (2024)

FAQs

What does butter do for caramel? ›

Some form of dairy — typically butter and/or heavy cream — is usually added to the mixture at either the beginning or the end of cooking. This addition makes the caramel richer, thicker, and lighter in color, lending more viscosity and rounder flavor.

Melt 200g of butter in the microwave (in a large microwavable bowl) for 2-3 minutes, then add the condensed milk and golden syrup. Whisk the mixture well until the butter is thoroughly incorporated. Heat for 6-7 minutes until it is boiling, stirring thoroughly every minute.

If the caramel is too thin, simmer the caramel on medium heat for 5-10 minutes to thicken it (the caramel will not continue to darken). Keep in mind that the caramel will thicken significantly once cool. Likewise, if the caramel is too thick, thin by stirring a tablespoon or two of heavy cream.

Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature.

If you have added too much butter to your caramel sauce, you may find that it is too oily or it might even begin to separate. To fix this, add 1 tablespoon of either water or milk and stir while cooking over medium heat. Adding 1-2 Tbsp of a simple cornstarch slurry may fix the problem, as well.

If the heat is too high, but butter might melt too quickly and can separate from the sugar. Toffee and caramel can also separate if the recipe calls for constant stirring and the candy isn't stirred often enough.

Sugar, water, salt, and milk are the base ingredients for any caramel. Can I substitute milk for heavy cream in caramel? Absolutely! You can use any milk you have at home, whether whole, non-dairy, or evaporated, to make a deliciously creamy caramel sauce.

Nestlé Top 'n Fill Caramel is the perfect ingredient for all your caramel desserts. It is a ready made caramel so there is no cooking or baking necessary, just spoon the caramel straight from the can into tart shells, or spread over a slice base.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

If you choose to cook your caramel using the wet method, by adding water to the sugar, it introduces a risk: Sugar syrup can splash up on the sides of the pan. The water evaporates, leaving sugar crystals behind.

How do you thicken homemade caramel? ›

I would guess you're using something like this: To thicken a caramel sauce, I would first mix some cornstarch with a little water then add it to the caramel sauce. The easiest way is to simmer it longer. Also, it helps to start out with whipping cream rather than milk.

This caramel is made by simply boiling the sweetened condensed milk for several hours in the can. As heat is applied, the sugar naturally caramelizes. Because the milk is boiled inside its can, there's no need to worry about it becoming too thick or scorched as the moisture cannot evaporate.

Temperature is key when making candy. The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).

Once you make caramel, it will harden as it cools, and you'll have to heat it up again to use it. However, if you want to turn it into a more spoonable sauce, you add other ingredients like butter or cream to the melted caramel.