This is, hands down, the best homemade caramel filling for cupcakes and cakes! It's sticky, buttery, silky, and very ...

Pro tip: When you are making the caramel filling be sure to return the mixture to 238 degrees Fahrenheit after adding the cream or it won’t thicken enough to be used as a filling in the cake!

This creamy-yet-sticky dessert topping is great served with ice-cream, used as a filling ... to make. Taste’s food experts explain the process of converting condensed cream into sweet caramel.

It's easy to make caramel at home to enrich cake, flan, ice cream, candy, brownies ... caramel over wafer-thin slices of apple for the filling in this all-butter croissant pastry.