Boil for exactly five minutes and remove the pan from the heat.Īdd some powdered sugar and pecans and watch what happens… Then you combine some butter, cream, and brown sugar in a pan and bring the mixture to a boil. As a matter of fact, I don’t toast them most of the time. This recipe also calls for toasted pecans but the fudge is also great with plain un-toasted pecans. The caramel can be stored at room temperature for 2 days or made up to a month in advance if stored in an airtight container in the fridge.All you have to do is line a 9 x 9-inch dish with parchment paper and butter the paper. Making This Caramel Filling in Advance & Storage Tips To make the caramel filling easier to use, heat it in the microwave in 15-second intervals (stirring between), then pipe or scoop it into your dessert It will set as it cools back down to room temperature. If you leave the caramel in the hot pan as it cools, it can overcook the caramel and make it difficult to use. Pour the caramel into a separate container once it's made so that it can cool to room temperature more quickly.My Tips for Making the Best Caramel Filling This recipe can also be doubled or cut in half if needed.

This recipe makes about 2 1/4 cups of caramel filling, which is the perfect amount to fill an 8-inch layer cake or about 3 dozen cupcakes. Tag me and use #chelsweets on social media so I can see your amazing creations! Other Recipes You Might Like: Caramel Macarons Caramel Cupcakes Chocolate Caramel Poke Cake Caramel Apple Cinnamon Rolls I’d love to hear what you think about this recipe! Please leave a rating below and comment below. It will set as it cools back down to room temperature. To make the chilled filling easier to use, heat it in the microwave in 15-second intervals (stirring between), then pipe or scoop it into your dessert. It can also be stored at room temperature for 2 days in an airtight container. You can make this recipe up to a month in advance! Store it in an airtight container in the fridge. Making This Caramel Filling in Advance and Storage Tips

Pour the caramel into a separate container once it’s made so that it can cool to room temperature more quickly.

Constantly stir the caramel as it cooks to prevent the mixture at the bottom of the pan from burning.

This will ensure the caramel has a nice, thick consistency once it reaches room temperature.

Use a digital thermometer to make sure the mixture reaches 225 F / 107 C (just below the softball stage).Heavy Cream – You can use whole milk or alternative milk (soy, almond, oat) instead of heavy cream or whipping cream if needed.Or you can also use vegan butter in its place! Just be sure to omit the salt that this frosting recipe calls for. Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter.Some swaps and substitutions that can be made in this recipe include: Substitutions & Swaps in this Caramel Filling Recipe It should thicken up quite a bit as it cools. Cover the bowl once it has reached room temperature. Pour into a separate container to let it cool. Remove from heat and add the vanilla and salt. Then continue to stir until the mixture reaches 225 F / 107 C (just below soft ball stage). Next, place a digital thermometer in the pan. Stir constantly until the mixture starts to bubble. Start by adding the unsalted butter, light brown sugar, corn syrup, and sweetened condensed milk into the saucepan. This recipe can be made up to a month in advance and stored in the fridge.

Vanilla praline caramel fudge recipe