kelly75 Posted 24 Nov 2006 , 2:57pm
post #1 of

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 icon_lol.gif

I definitely recommend using a non-stick pan for this though.

Kelly

59 replies
darcat Posted 24 Nov 2006 , 3:09pm
post #2 of

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.

kelly75 Posted 24 Nov 2006 , 3:38pm
post #3 of

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.

mkolmar Posted 24 Nov 2006 , 4:53pm
post #4 of

icon_eek.gif awesome tip! Thanks a bunch, what a time saver!

Kiddiekakes Posted 24 Nov 2006 , 5:04pm
post #5 of

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!!

CarolAnn Posted 24 Nov 2006 , 5:05pm
post #6 of

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

bobwonderbuns Posted 24 Nov 2006 , 5:09pm
post #7 of

Would this caramel thicken up enough to use it for centers in chocolates?

kelly75 Posted 24 Nov 2006 , 5:19pm
post #8 of

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

RisqueBusiness Posted 24 Nov 2006 , 5:29pm
post #9 of
Quote:
Originally Posted by kelly75

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

Ladyofcake Posted 24 Nov 2006 , 5:41pm

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 icon_biggrin.gif

Pootchi Posted 24 Nov 2006 , 6:21pm

amazing tip, thanks for sharing. I'll have to try it soon

mmmmmm, caramel......

Deb55 Posted 24 Nov 2006 , 6:25pm

Thanks for the tip! I was hesitant to try the other method but this sounds doable for me.

CarolAnn Posted 24 Nov 2006 , 6:26pm

Oh yah, I'll be trying this soon. Sounds yummy as wrapped caramels. Thanks!

bobwonderbuns Posted 24 Nov 2006 , 10:13pm

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?

daisyz Posted 24 Nov 2006 , 10:19pm

Sounds delicious! What recipe do you use? (I've never made caramel before!) Thanks!

playingwithsugar Posted 24 Nov 2006 , 10:31pm

Here's a webpage you may be interested in, if you choose to make filling for candies.

It gives the temperatures at which the sugar turns to different stages of caramel, and should be used as a guideline for the temperature to which you heat the condensed milk.

http://www.culinarysoftware.com/sugar.htm

Theresa icon_smile.gif

kelly75 Posted 24 Nov 2006 , 11:55pm

You definitely don't need to add any sugar to the condensed milk, as it is already sweetened (well, the one I use is anyway - Nestle Carnation Sweetened Condensed milk), but you'll know from reading the can. As for flavouring, I don't add anything, but don't see why you couldn't add vanilla, chocolate, rum.... anything you like really! icon_lol.gif

klg1152 Posted 25 Nov 2006 , 12:36pm

I have done this before and added cocoa for a chocolate taste, have also greased my hands and rolled 'truffles', you can roll those in coconut, powdered sugar, colored sugar, nuts - the possibilities are endless put them in little candy cups and a box, tie with some pretty ribbion and you have a great hostess gift.

CarolAnn Posted 25 Nov 2006 , 3:16pm

I believe she's talking about sweetened condensed not evaporated milk here, and you just cool it as stated in the first couple of posts.

mawagner Posted 26 Nov 2006 , 8:50pm

I just tried this and it worked great. I added some vanilla to the condensed milk and then kept it on the stove until it got really thick...about 20 minutes. After it cooled for a short time I was able to roll it into logs and cut it into small pieces like someone mentioned earlier. They taste delicious and we can't stop eating them!

daisyz Posted 26 Nov 2006 , 9:24pm

Is it possible to make caramel with evaporated milk? Thanks!

daisyz Posted 28 Nov 2006 , 2:15am

bumpity bump!

daltonam Posted 28 Nov 2006 , 2:24am
Quote:
Originally Posted by daisyz

Is it possible to make caramel with evaporated milk? Thanks!




i'm thinking no, it's not--at least not the way they're talking about--sorry

cocorum21 Posted 28 Nov 2006 , 7:07pm

So I'm thinking I should start reading posts several times over before I try something because I tried to make this caramel and I must have skipped the part where you "gently" heat the milk icon_rolleyes.gif ....... Well two days ago I tried this and I didn't "gently" heat it. My pot has been on the stove for two days changing the water and soap a couple times a day trying to get the burned caramel?(lol) out. I can't scrape it for fear that I will scratch my pan. This morning I put water in it to try to boil it thinking that might help loosen it but nothing.

So, any advice on how to get this crud out? icon_razz.gif

kelly75 Posted 28 Nov 2006 , 8:26pm

I'm so sorry this happened - I feel responsible for ruining your pot! icon_sad.gif I had a look online and the only suggestion I found for removing the caramel was to put water and baking soda in the pot in the pot and heat it to break down the caramel. I really hope this works...

Kelly

cocorum21 Posted 28 Nov 2006 , 9:27pm

Thanks Kelly I'll try the baking soda. Not your fault for me not reading. I have a tendency to skim through directions.....

JanH Posted 6 Dec 2006 , 4:12am

Thanks for sharing!

7yyrt Posted 6 Dec 2006 , 1:49pm

daisyz, here are some recipes for making Homemade condensed milk. You could try using these in the same way as the canned...
Homemade Condensed Milk
3/4 c. sugar
1/2 c. water
1 c. plus 2 T. powdered milk
Combine all ingredients. Heat to boiling. Cook until thick, about 15 to 20 minutes. This equals 1 can.
-
Sweetened Condensed Milk
1 cup Powdered skim milk
2/3 cup Granulated Sugar
1/3 cup Water
1/4 cup Butter or Margarine
Measure all ingredients into blender. Blend until smooth. Makes equivalent to 1 can.
I have to admit, I haven't tried these, so they may not work.

Katskakes Posted 6 Dec 2006 , 2:22pm

Interesting, thanks for sharing.
I have always wondered what a cake would taste like w/caramel filling.
I was telling my mother of that and she thought it'd be too sweet.
Is it overly sweet as a filling? I'm dying to try this now.
What kind of cake do you make for this filling? i usually do boxed cakes only and it's usually vanilla or chocolate.
And what do you frost the cake with to give it an all around good combo and taste?

thanks!
Kat

bakincakin Posted 6 Dec 2006 , 2:35pm

Thanks for the great tip. I can't wait to try this. This weekend is my baking time. My kids get to have a couple friends over and do cookies and then we bring them to the elderly around town. The look forward to this every year. These caramels will be an added treat thumbs_up.gif

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