How to Cook Caramel Fillings for Cookies


There's more than one way to make caramel sauce, but if you want a spreadable caramel you can use for filling cookies, it should be thick and creamy at room temperature. Basic caramel sauce is melted sugar, although many recipes call for the sugar to be dissolved in water. For a thicker caramel that is spreadable, you'll need to add butter and cream. The resulting caramel filling should be thick enough for it to hold firm on a spoon without dripping, but soft enough to spread on cookie sandwiches and go into pastry bags to fill the middle of hollowed-out cookies.

Things You'll Need

  • Saucepan
  • Butter
  • Corn Syrup
  • Heavy cream
  • Wooden spoon
  • Heat butter in a large, heavy-bottomed saucepan on medium heat until melted. Stir sugar into the melted butter, as well as corn syrup, while stirring constantly. Use 2 cups of sugar for every 1 cup of melted butter and 2 tablespoons of corn syrup.

  • Stir the mixture constantly for about 5 to 8 minutes, until it turns a dark caramel color. Slowly stir in 1 cup of heavy cream. Continue stirring until the mixture is smooth.

  • Remove from the heat and allow it to cool slightly, then place the caramel in the refrigerator to chill and allow it to thicken further and make it spreadable.

Tips & Warnings

  • The caramel will harden after several hours in the refrigerator. Let it sit at room temperature for at least an hour to become spreadable again when you are ready to fill your cookies.
  • Avoid turning up the heat to speed up the process, as caramel burns very easily.

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