Homemade caramel filling for cupcakes and cakes (VIDEO)
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 due to the glucose syrup added besides sugar.
Servings: 6
Calories: 479kcal
Equipment
- Infrared thermometer gun optional
Ingredients
- 250 g Granulated sugar
- 150 g Glucose syrup
- 55 g Unsalted butter room temperature (soft)
- 250 g Heavy Cream
Instructions
- First and foremost, be careful throughout the process not to burn yourself
- Melt the sugar and glucose syrup in a large saucepan over medium-high heat
- Heat cream until simmering
- Once the sugar starts to turn into golden brown, adjust the stove to medium heat
- When caramel achieved the right temperature (160-180C / 320-356F) or color (golden brown), immediately pour over the hot cream and keep whisking with a hand whisk or rubber spatula
- Cook the caramel for a further 1-2 more minutes
- Remove caramel from the stove and pour it into a large enough bowl so it can cool as quickly as possible
- Let caramel cool to about 40C / 104F then mix in butter in 3 steps stirring vigorously between each addition
- Store the caramel in the fridge for about a week. Please note that the caramel texture turn into more solid int the fridge, but it won´t get rock hard to due the glucose syrup added
Video
Nutrition
Calories: 479kcal | Carbohydrates: 70g | Protein: 1g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 51mg | Potassium: 34mg | Sugar: 52g | Vitamin A: 842IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg