Hi All ~ Please, will someone let me know what size cake one can of sweetened condensed milk caramel will cover for filling?
Bumping!! Hope someone can help me!!
I'm going to take a stab and say that I use about 1/2 can to fill an 8 or 9" round. I guess it depends how much filling you use. I usually open my cans and pour into a pot to cook down, but I probably use more than a can to fill a half sheet (11 x 15).
THANK YOU mgdqueen!!
I've been wanting to try this for some time now.
I'm doing the cake for this weekend. It's the largest oval pan from the Wilton set. I would have hated to run out of filling part way through. The cake will be 2 layers, each torted.
I bought 4 cans of the SCM so I guess that should do it.
Many thanks again for answering my plea for help.
I don't know this recipe. Can you give me a link or please share. Sounds great!
me too!!!! would love to know it.....
Hi ~ The following is a recipe I found here but added the last remark!!
1 can Sweetened Condensed Milk
Empty contents into a non-stick pot. Gently heat 10 min.
stirring every minute while slowly bringing it up to boil.
Stir constantly at this point. It will thin first then bubble
and thicken. Turn down heat, keep stirring constantly
about 5 min you should have a thick caramel.
This will thicken more as it cools.
If too thick, enjoy the caramels and start over and don't cook as long. YUMMY
Hopefully I did this right. This should be the link to the recipe I found.
NOPE the last link didn't work SORRY!!!
I do this, too, but I just take the label off the can and put it into a big pot of water. Bring it to a boil, and let it boil for 3 hours. You have to keep adding water to keep the can covered....super easy, but time consuming. I'll try it your way next time!
Hi Dana0323 ~ I was going to boil it like you said but I just couldn't see me waiting 3 or 4 hrs!! LOL Besides, I'm forgetful and of course would let the water run low and have an exploded mess to contend with.
Anyway, the method you use is what I was searching for when I found links to the one I am going to try today.
I think that your way sounds so much better. I have been in a pickle before and couldn't wait the three hours. It's great to have another option. Let us know how it goes!
Thank you for sharing!!!
I have done the boiling in water method several times. I set my kitchen timer every hour, so I am reminded to check on it. I also do it when I am in and around the kitchen at the time so I remember it.
The good thing about the boiling in water is that you can do as many cans as you would like, and save them to open for later use.
Well, I used the quick way to make the caramel filling and it turned out fine. The cake was a hit and my friend said they were still commenting how good it was thoughout the next day.
I would really like to try the boil in can method too but I am so horribly forgetful.
Anyway, give the quick way a try. It's good!!!