This is hands down the best homemade caramel filling for cupcakes, cakes, tartlets, brownies, pies, or any other desserts. It is sticky, buttery, silky without turning hard, and very well balanced in sweetness.
The good news is that you won't need a thermometer to melt the sugar and make this caramel recipe, instead, you will observe the color of the caramel
You will need the following ingredients: sugar, butter, heavy cream and glucose syrup (optional)
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Glucose syrup is less sweet than sugar and has some practical advantages e.g. does not crystallize when cooked eg. in this caramel recipe (if you can´t find it, there is a way to leave it out)
Melt the sugar and glucose syrup in a large saucepan over medium-high heat
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Once caramel achieved the right temperature/color, immediately pour over the hot cream and keep whisking. Then, cook the caramel for a further 1-2 more minutes.
Let caramel cool to about 40C / 104F and mix in butter in 3 steps stirring vigorously between each addition.
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The most perfect cupcake and cake filling