Caramel and Date Filling
Makes about 1½ cups
  • 1 cup (200 grams) granulated sugar
  • 6 tablespoons (84 grams) unsalted butter, softened and cubed
  • ½ cup (120 grams) warm heavy whipping cream (105°F/40°C to 110°F/43°C)
  • 2 teaspoons (8 grams) vanilla extract
  • 1 teaspoon (5 grams) Frangelico
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (128 grams) chopped whole pitted dates
  1. In a medium saucepan, cook sugar over medium heat, stirring occasionally, until melted and amber colored, about 3 minutes. (Clumps may form but will eventually melt. Be careful not to burn.) Carefully add butter, and cook, stirring constantly, until completely melted, about 2 minutes. Slowly pour in cream, stirring constantly. Remove from heat, and stir in vanilla, Frangelico, and salt. Let cool completely. Stir in dates. Refrigerate in an airtight container for up to 1 week.
Recipe by Bake from Scratch at