Is there a recipe for Caramel filling like in Turtles candy?

Baking By Taigen Updated 11 Sep 2013 , 8:40pm by CassidysCakesAn

pinkopossum Posted 23 Apr 2006 , 10:35am
post #31 of 74

thanks Squirrelly icon_smile.gif

SquirrellyCakes Posted 23 Apr 2006 , 8:41pm
post #32 of 74
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
post #33 of 74

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
post #34 of 74

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
post #35 of 74

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
post #36 of 74

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
post #37 of 74

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
post #38 of 74
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
post #39 of 74

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
post #40 of 74
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
post #41 of 74
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
post #42 of 74

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
post #43 of 74

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.gifThanks everyone icon_biggrin.gif

projectqueen Posted 25 Apr 2006 , 11:06pm
post #44 of 74

MMMMMM....sounds yummy!

Doug Posted 25 Apr 2006 , 11:11pm
post #45 of 74

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
post #46 of 74

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
post #47 of 74

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.gif

FunnyCakes Posted 30 Apr 2006 , 10:36am
post #48 of 74

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
post #49 of 74

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
post #50 of 74

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

sue_dye Posted 30 Apr 2006 , 1:09pm
post #51 of 74

Thanks Jaxdesserts
I have a can boiling right now.

rlm5150 Posted 30 Apr 2006 , 1:27pm
post #52 of 74

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

BellaDonna Posted 30 Apr 2006 , 5:35pm
post #53 of 74

Word of advice, don't make this when you don't have anything to do with it. I just made it to see how it would turn out and put it in a bowl. WELL, I've been eating it by the spoonful! This cannot be a good thing especially when you're supposed to be on a diet! icon_cry.gif

TastersDelight Posted 30 Apr 2006 , 5:44pm
post #54 of 74

I am boiling a can now too. How long would this be good for if I don't use/eat the whole can?
Thanks

joanmary Posted 30 Apr 2006 , 6:09pm
post #55 of 74

What a timely thread!! We just got back from Argentina (attended my husband's best friend's son's wedding). Stayed at a B&B there. They served dulce de leche with our breakfast breads and cakes. Delicious!! My first thought was "what a great cake filling." At the airport on the way home I bought a jar. Sure enough, it says milk caramel dessert spread. Was going to google it when I got back to see how to make it. And now, thanks to all of you, I know how to make my own.

sue_dye Posted 30 Apr 2006 , 9:29pm
post #56 of 74

Well it worked, I think I'm going to use it tomorrow as filling with pecans in a chocolate cake with chocolate frosting. It's a little too sweet for me right out of the can. I boiled mine for 3 1/2 hours. It's a nice spreadable texture. Not sure if it can be left out open so I put it in the frig.

TastersDelight Posted 30 Apr 2006 , 11:09pm
post #57 of 74

well mine didn't work. i boiled it for 3 hours and it looked curdled and smelled weird, threw it away. wondering if i got a bad can??

FunnyCakes Posted 1 May 2006 , 9:19am
post #58 of 74

I wonder if you didn't get a bad can, also. With all the discussion here - I went ahead and boiled up three cans yesterday and opened one to mix with whipped cream for the bottom layer of filling in a pie. Then, I put a bittersweet whipped ganache for the top layer - to counter the sweetness, all in a graham cracker crust - and 'voila' a very tasty dessert.

I boiled mine around four hours - for a semi-solid that was deep golden brown and delish!

Taigen Posted 1 May 2006 , 12:43pm
post #59 of 74

I left mine to cool for about an hour or so in the water (I was nervous it would pop with a sudden temp change haha) and then finished cooling on the counter.
If I can figure out why the enhanced cake (french vanilla with butterscotch pudding) shrank so much then this is the wedding cake flavour. They all loved the cake and this caramel filling. They also liked the MMF better with the lemon juice instead of water. I also made it MUCH thinner this time which helped.
I am anxious to try it with nuts too....caramel should always have nuts!! icon_smile.gifTasters delight, sorry yours didn't work. I'd try another can. You will love the taste and how easy it is. Mine was boiled for 4 hours also and was semi-solid deep golden brown. It does taste really good.

kkhigh Posted 1 May 2006 , 12:45pm
post #60 of 74

trying this now....do you keep a lid on the pot while boiling? if so, won't the water from boiling over if the lid is on? how big of a boil do i want?

thanks for any help, I have it on the stove now...just want to make sure i do it right icon_smile.gif
-kim

Quote by @%username% on %date%

%body%