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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Caramel Cake Filling Recipe

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This recipe for Caramel Cake Filling is from Welcome to Flavour Town!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup unsalted butter, room temperature (113g)
1 cup packed light brown sugar (200g)
½ cup light corn syrup (120ml)
7 oz or ½ can sweetened condensed milk (198g)
1 Tbsp heavy cream or whipping cream, room temperature (15ml)
1 tsp vanilla extract (4ml)
1 tsp salt (6g)
Directions:
Directions:
Add unsalted butter, light brown sugar, corn syrup, and sweetened condensed milk into a large saucepan.

Heat over medium-high heat. Stir constantly until the mixture starts to bubble.

Slowly stir in heavy cream. Place a digital thermometer in the pan at this point. Continue to stir until the caramel reaches 225ºF / 107ºC (just below soft ball stage).

Remove from heat and add vanilla and salt. Pour into a separate container to let the caramel cool. Cover the bowl once the caramel has reached room temperature.

This can be stored at room temperature for up to 2 days, or a month in the fridge.
Personal Notes:
Personal Notes:
Recipe from: https://chelsweets.com/caramel-filling/#mv-creation-470-jtr

 

 

 

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