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kelly75
Frequent Member
Joined: Aug 02, 2006
Posts: 485
Location: A Londoner in Ireland
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Fri Nov 24, 2006 6:57 am |
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OK, so I'm making a cake today and planned to use caramel for the filling, except I forgot to make the caramel (I usually use the boil the can of condensed milk method), so I decided to just tip the contents of the can into a pan, heat it up and see what happens. So I gently heated it for about 10 minutes (you have to stir it, but not constantly), slowly bringing up to boiling (at first it just got runnier and I thought, this is never going to work!) then it started to bubble a little and thicken, so then I turned down the heat and stirred it continuously and within 5 minutes I had thick, gorgeous caramel! So much quicker and simpler than the way I usually do it - I'll never boil a can again 
I definitely recommend using a non-stick pan for this though.
Kelly |
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darcat
Forum Addict
Joined: Mar 13, 2006
Posts: 1223
Location: Montreal Canada
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Fri Nov 24, 2006 7:09 am |
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Thanks Kelly for the info I was wonering if I would have to stir it constantly as I have been wanting to try this method myself. |
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kelly75
Frequent Member
Joined: Aug 02, 2006
Posts: 485
Location: A Londoner in Ireland
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Fri Nov 24, 2006 7:38 am |
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Once it starts to bubble (don't let it boil too vigorously - as soon as it starts to boil, turn the heat down), you have to stir continuously, but up until that point, I just stirred it every minute or so. I used a non-stick pan though, I think you may have to stir more if you don't use one. |
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mkolmar
Forum SuperStar!
Joined: May 19, 2006
Posts: 5764
Location: at the computer
Birthday: Jun 02
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Fri Nov 24, 2006 8:53 am |
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 awesome tip! Thanks a bunch, what a time saver! |
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Kiddiekakes
Forum SuperStar!
Joined: Jul 07, 2004
Posts: 5563
Location: Calgary,Alberta,Canada
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Fri Nov 24, 2006 9:04 am |
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Awesome..I saw this method of boiling the can of milk for an hour and a half on one of the food network shows but I like your method better.Faster!! |
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CarolAnn
Forum Fanatic
Joined: Sep 22, 2004
Posts: 2357
Location: Kansas
Birthday: Nov 10
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Fri Nov 24, 2006 9:05 am |
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Kelly,
What kind of caramel is this making? You said you're using this to fill a cake? Guess I'm not following here but it sound delicious and want to try it.
Thanks,
Carol |
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 6236
Location: one block from the edge of the earth...
Birthday: Nov 01
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Fri Nov 24, 2006 9:09 am |
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Would this caramel thicken up enough to use it for centers in chocolates? |
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kelly75
Frequent Member
Joined: Aug 02, 2006
Posts: 485
Location: A Londoner in Ireland
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Fri Nov 24, 2006 9:19 am |
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The caramel gets thicker the longer you cook it, so it can be pourable,spreadable (I'm doing a layer of caramel and whipped cream as a filling on a chocolate cake) and yes, bobwonderbuns, it would be perfect as centres for chocolates. Just be aware, that the caramel firms up more as it cools (mines a little too thick now - I think I'll have to warm it up to soften it before I spread it on the cake or it'll rip the cake!)
HTH |
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RisqueBusiness
Not Registered
Joined: Aug 09, 2006
Posts: 2628
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Fri Nov 24, 2006 9:29 am |
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| kelly75 wrote: | The caramel gets thicker the longer you cook it, so it can be pourable,spreadable (I'm doing a layer of caramel and whipped cream as a filling on a chocolate cake) and yes, bobwonderbuns, it would be perfect as centres for chocolates. Just be aware, that the caramel firms up more as it cools (mines a little too thick now - I think I'll have to warm it up to soften it before I spread it on the cake or it'll rip the cake!)
HTH |
If it's too thick..grease your hand and a pair of scissors ...make a rope and cut away...wrap in pretty wax paper and you have home made caramels..lol |
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Ladyofcake
Frequent Member
Joined: Sep 15, 2006
Posts: 205
Birthday: Jul 13
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Fri Nov 24, 2006 9:41 am |
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I do this way often and you can have a nice variation by adding flavoring to the mixture when it is thickened - add a tad of rum flavoring, try adding a little chocolate, etc. and it's really nice  |
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Pootchi
Forum Fanatic
Joined: Apr 12, 2006
Posts: 4228
Location: Chibougamau,Qc, Canada
Birthday: Jun 05
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Fri Nov 24, 2006 10:21 am |
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amazing tip, thanks for sharing. I'll have to try it soon
mmmmmm, caramel...... |
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Deb55
Junior Member
Joined: Sep 07, 2006
Posts: 71
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Fri Nov 24, 2006 10:25 am |
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Thanks for the tip! I was hesitant to try the other method but this sounds doable for me. |
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CarolAnn
Forum Fanatic
Joined: Sep 22, 2004
Posts: 2357
Location: Kansas
Birthday: Nov 10
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Fri Nov 24, 2006 10:26 am |
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Oh yah, I'll be trying this soon. Sounds yummy as wrapped caramels. Thanks! |
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 6236
Location: one block from the edge of the earth...
Birthday: Nov 01
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Fri Nov 24, 2006 2:13 pm |
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Dumb question -- do you have to add any sugar or Vanilla or anything to the condensed milk or is it just plain heated condensed milk? |
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daisyz
Regular Member
Joined: Aug 11, 2006
Posts: 117
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Fri Nov 24, 2006 2:19 pm |
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Sounds delicious! What recipe do you use? (I've never made caramel before!) Thanks! |
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