As the biggest palm oil-producing country, Indonesia is home to millions of hectares of palm plantations. Palm sap sugar is a natural sweetener made from the sap (nectar) of the palm tree flower and has been widely used as a traditional sweetener in Indonesia. On the other hand, water-based filling, such as caramel, is a confectionery product used for a wide range of applications, such as in the bakery, ice cream, and beverage industries. However, studies on the valorisation of palm sap sugar for water-based fillings are scarce. Therefore, this research aims to investigate the impact of incorporating palm sap sugar on the microstructural properties and sensory perception of a water-based filling.