I burned the first batch of condensed milk last night when I was trying to make caramel. Grr...an extra 30 seconds in the microwave and the whole thing was ruined

I'm going to make another batch tonight (carefully!) and fill my white cake with it.

My question: Does the finished cake need to be refrigerated until tomorrow because of the caramel or is room temp for a couple of days okay?

Thanks

I'm not sure...........but I just wanted to say that I just made one of these the other day.......and the caramel seeped into the cake ( I kept mine refrigerated......don't know if you have to though).......it still tasted awesome........but you may want to smear a little bc on the cake and let it firm up a little and them put the filling on top of that if you want it to remain a thin layer of actual caramel in the cake! Just wanted to give you a heads up!

good morning, i was doing the same thing last night and i had my in the pot for 3 hours on simmer and it didn't change at all...i put it in the microwave and had to keep an eye on it (i almost burned it ) i put mine in the fridge over night...i know its going to be hard but i think if it is warmed up a little bit, it should be ok to put it on the cake....hopefully someone will see this and can help us both

khalstead...thanks for the heads up on the filling issue.

I crumb coated the cake before work this morning and will add another layer of BC before I dam and fill the cake with the caramel.

Getting too addicted to cake decorating I think I am dreaming about my cakes at night and getting up early to work on them too!

BUMP How do you make caramel out of milk?

You take a can of condensed milk and cook it.

I followed the microwave directions on the Eagle Brand Website for Homemade Caramel. I had to cook it for much less time (about 9 minutes in total) because I have a very powerful microwave.

http://www.eaglebrand.com/detail.asp?rid=825

Heres a much quicker easier safer way to make the condensed milk caramel

100g butter
100g sugar
2 tablespoons golden (corn) syrup
1 can condensed milk

put everything in a saucepan. heat over a low heat until the sugar and butter dissolve. Turn up the heat and bring to the boil. Boil for 5 minutes stirring constantly. allow to cool for 1 minute before using

The caramel from condensed milk is fine left out of the fridge.

Thank you so much for the recipe. CC's are always so helpful. I LOVE THIS SITE.