bodaisy Posted 23 Apr 2006 , 12:08am
Quote:
Originally Posted by Taigen

Okay I boiled it for just over 4 hours (I want it a bit spreadable) and it didn't explode!!!!!!! icon_biggrin.gif Everyone thought I was nuts though. It is cooling down now and I'll open it tomorrow to see if it worked.
The KA arrived today (happy happy joy joy! icon_biggrin.gif ) and I hope to get a cake made soon. Cake will be french vanilla with butterscotch pudding added and this caramel filling. I am making a two layer 9x13 then I will cut it into 3 sections (like little loaves) and ice each one differently. One will be all fondant (hope to try a new fondant recipe), another will be all snow white frosting and the last will be combination of snow white frosting and fondant overlays. This way they can taste each and decide for certain what topping they want. They'll get to taste the cake too. Then if we still find fondant (that is what they would like) I will try a lemon cake iced the 3 different ways.
Any advice?????? icon_biggrin.gificon_biggrin.gif

could you describe in detail on how you did it, i"m a little confused on this and I would like to "hobble" not run in the kitchen to try it. (i'm off my feet for a few days, so this is simple work) tia
b
Thanks so much everyone for the caramel idea.


edencakes Posted 23 Apr 2006 , 12:17am
Quote:
Originally Posted by Rexy

I saw a recipe in Southern Living magazine a few years ago, you put a can of condensed milk in your crock pot and cook it for 3 hours until caramel colored. Then pour it in a graham cracker crust. Let firm and top with cool whip. It was to DIE for. icon_twisted.gif




Add some bananas and you've got the traditional British dessert, Banoffi Pie!

PurplePetunia Posted 23 Apr 2006 , 2:36am

Can you all share some of the uses for this caramel??
How would you use it for filling a cake? Just as it is, or would it have to be mixed with something first?
What is the texture once it has cooled? Still spreadable??

Thanks icon_smile.gif

SquirrellyCakes Posted 23 Apr 2006 , 5:01am

One of the ladies on Baking911.com was talking about making a Turtles like filling, no exact measurements given but sounds like it would be easy to duplicate. Just as another easy option.
http://www.baking911.com/asksarahbb/viewtopic.php?t=2971
Hugs Squirrelly

pinkopossum Posted 23 Apr 2006 , 10:35am

thanks Squirrelly icon_smile.gif

SquirrellyCakes Posted 23 Apr 2006 , 8:41pm
Quote:
Originally Posted by pinkopossum

thanks Squirrelly icon_smile.gif



You are very welcome kiddo! Love your avatar!
Hugs Squirrelly

bodaisy Posted 24 Apr 2006 , 10:20pm

I want to thank you ssoooooooo much for posting this topic... lol
I went and made it just to try it, then poured the caramel into a graham cracker crust, made some choc ganache and topped it off w/fat free cool whip.... Luckily I bought fat free sweetned condensed milk because I CANT STAY OUT OF IT!!!!!!! Holy crap is that good stuff..

thanks for the post thumbs_up.gif

Nitu Posted 24 Apr 2006 , 10:24pm

I got one easy recipe.

Caramel Butter Frosting
1/2 cup butter
2 cups brown sugar
1/4 teaspoon vanilla
heavy cream
Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency.

Nitu

cande Posted 24 Apr 2006 , 10:29pm

Do you use sweetened condensed milk or plain condensed milk?

Has anyone tried both for a flavor comparison? (i.e.: plain condensed milk=too plain
or
sweetened condensed milk=too sweet afterwards?)

coffeecake Posted 24 Apr 2006 , 11:12pm

I assume from reading the way that the carmel is used (as a pie base) that the carmel is thick and firms up when cool? I make a 'traditional' carmel sauce - (boil sugar and water until amber, add cream) that I love. Can anyone that has made both versions comment on the differences?
Also, for the version that you put the can in the crockpot, this seems like a silly question, but do you put the water in the pot then place the open can? or just pour the can in the pot? I love the idea of putting it in the crock pot, not worrying about it and coming back to yummy carmel.

Zmama Posted 25 Apr 2006 , 2:14am

So, do I understand this right? You can boil it ahead of time in a sealed can, then keep it in the cupboard until you need to use it? How long do you boil for a drizzle? a filling? ice cream? Use fat-free sweetened?
Thanks!

SquirrellyCakes Posted 25 Apr 2006 , 2:18am
Quote:
Originally Posted by Nitu

I got one easy recipe.

Caramel Butter Frosting
1/2 cup butter
2 cups brown sugar
1/4 teaspoon vanilla
heavy cream
Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency.

Nitu



That sounds very good Nitu! Thanks for sharing that with us.
Hugs Squirrelly

Peachshortcake Posted 25 Apr 2006 , 2:27am

MMmmmm caramel. My favourite filling. Killer between chocolate shortbread cookies.
anyways now that there is a puddle on my keyboard that a small child could swim in i thought i would share my recipe.

1/2cup butter
1/2 cup brown sugar
1/2 cup Sweetened condensed milk (fat free works too)
2tbsp corn syrup
1-1 1/2 tsp vanilla

bring to boil in pot stirring constantly for about 7 minutes or so. Thats the easy part
Resist tempation to lick hot caramel offspoon or eat whole batch (Sightly more difficult)

I think im going to make some now....

edencakes Posted 25 Apr 2006 , 3:16pm
Quote:
Originally Posted by cande

Do you use sweetened condensed milk or plain condensed milk?

Has anyone tried both for a flavor comparison? (i.e.: plain condensed milk=too plain
or
sweetened condensed milk=too sweet afterwards?)




It HAS to be sweetened condensed milk. The heat is caramelizing the sugar in the can, to make caramel. If there is no sugar, all you get is burned milk.

edencakes Posted 25 Apr 2006 , 3:21pm
Quote:
Originally Posted by Zmama

So, do I understand this right? You can boil it ahead of time in a sealed can, then keep it in the cupboard until you need to use it? How long do you boil for a drizzle? a filling? ice cream? Use fat-free sweetened?
Thanks!




Yes, it keeps in the cupboard for as long as sweetened condensed milk would anyway. I've never boiled it less than three hours, and that gives a nice thick but pourable consistency. Boil it for five hours and you can push it out of the can and slice it.

I feel like I should reiterate here - If you plan on using the 'boil the unopened can' method, PLEASE be sure to (a) keep it covered with water at all times (I keep a kettle of water going to top it off as needed) AND (b) DON'T open the can until it is completely cool.

It's really not as scary as it sounds, but if you don't follow those common-sense guidelines, you could end up with a mess - or worse, severe burns.

barbara-ann Posted 25 Apr 2006 , 6:20pm

Thanks for all the recipes, and helpful hints. I'm going to give it a try this weekend. Talk about magic.... I guess you could open(when cooled), slice and make turtle candies. My family loves turtles!

Taigen Posted 25 Apr 2006 , 10:04pm

I tried this on the weekend....it really does work! I was pretty nervous of it exploding but I kept the water up in the pan. We finally got into the cake today and they loved it!! icon_biggrin.gif I boiled mine for about four hours, it was quite thick when I opened it. To use as the filling I just put it in a bag,no tip just the coupling, zapped it for a few seconds in the microwave and piped it on the cake center. Then smoothed it with the spatula...it worked great!! Next time I do it I will do several cans so I will have some on hand. Daughter and fiance have given thumbs up for this as the filling and the french vanilla enhanced with butterscotch pudding to make the wedding cake icon_smile.gificon_smile.gif
Thanks everyone icon_biggrin.gif

projectqueen Posted 25 Apr 2006 , 11:06pm

MMMMMM....sounds yummy!

Doug Posted 25 Apr 2006 , 11:11pm

how well does the soft version whip into BC to give you caramel BC??

(and if it does, how much do you add?)

Richard Posted 26 Apr 2006 , 12:13am

This is a killer recipe for a carmel filling.

Use 1 (14 ounce) pkg of caramels unwrapped.
1/2 cup (1 stick) butter or 1/2 cup soft margarine
1 (14 ounce) can of eagle brand sweetened condensed milk. (Not evaporated milk)
1/2 cup of finely chopped pecans.

In a heavy saucepan over low heat, melt carmels and butter. Remove from the heat, add eagle brand milk and mix well. Set aside the carmel mixture to cool slightly then add the chopped pecans.

Make sure you dam the cake before putting in the filling. Fill cake with room temperature filling.
Really delicious

Kathy R

BellaDonna Posted 29 Apr 2006 , 5:29pm

I just wanted to add that after reading this post I tried this technique yesterday. Mmmmmmmmmmmmmm - mmmmmmmmmmmmmmmm! It worked great and turned out delicious! I did bungie the top of my pot lid down so as to not taking any chances with exploding cans. Safety first! icon_biggrin.gificon_wink.gif Thanks for the tip!

FunnyCakes Posted 30 Apr 2006 , 10:36am

The boiling condensed milk thing is great - make sure it's 'sweetened' not evaporated milk.

You can whip the product when you're done - and that makes a super filling - especially if you mix in some pecans. If used on a choclate cake I think that might give a 'turtle' taste.

sue_dye Posted 30 Apr 2006 , 11:43am

While can is cooling, do you let it cool down in the water you boiled it in or take is out of the water?

klg1152 Posted 30 Apr 2006 , 12:56pm

I usually take it out but I don't think it really matters.

sue_dye Posted 30 Apr 2006 , 1:09pm

Thanks Jaxdesserts
I have a can boiling right now.

rlm5150 Posted 30 Apr 2006 , 1:27pm

Sounds good, like I need to go get some caramels.

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