Caramel Creams


Preparation info

  • Difficulty


  • Yield: Approximately

    150 Pieces

    , Depending on the Molds Used

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Foil cups lined with dark chocolate 150 cups 150 cups

Caramel Cream Filling

Lemon juice ¼ tsp ¼ tsp
Sugar 570 g 20 oz 57%
Heavy cream, heated 290 g 10 oz 29%
Butter 140 g 5 oz 14%
Spirit or liqueur (optional) as needed
Batch Size 1000 g 35 oz 100%
Dark chocolate, melted, tempered, for capping as needed
Milk chocolate, melted, tempered, for finishing as needed


  1. Rub the lemon juice into the sugar.
  2. In a heavy saucepan, caramelize the sugar mixture until amber using the dry method.
  3. Add the hot cream slowly while stirring over low heat.
  4. Stir in the butter until melted and combined.
  5. Mix in the spirit or liqueur, if using.
  6. Allow to cool to room temperature. (When cooled, the consistency should be that of a very thick fluid. If too much moisture is removed from the cream while cooking, the caramel will be stiff. Add syrup, cream, or spirit to restore the proper consistency.)
  7. Fill the chocolate-lined foil cups to within 3 mm/ in of the tops with the caramel.
  8. Cap the filled cups using tempered dark chocolate and a paper piping cone, and pipe three dots of tempered milk chocolate on each finished confection.