Need A Fudge Filling Please

Baking By SHADDI Updated 4 Nov 2016 , 3:00am by iownajane

 JodieF  Cake Central Cake Decorator Profile
JodieF Posted 4 Feb 2010 , 10:40pm
post #31 of 55

It wouldn't spread cold, and I just add a little milk or cream if it gets too thick to spread when I want it to!

Jodie

 hails  Cake Central Cake Decorator Profile
hails Posted 4 Feb 2010 , 11:22pm
post #32 of 55

Oh my, I am runnig out to te store right now to put this in a cake I am making,yum yum thank you icon_smile.gif Jodie

 sillywabbitz  Cake Central Cake Decorator Profile
sillywabbitz Posted 5 Feb 2010 , 2:58am
post #33 of 55

not to hi-jack the thread but Texas Sugar where do you find your dulce de leche, I look every time I go to the grocery store and can't find it anywhere. I live in Dallas. Do I need to go to Fiesta or something?

Just curious, I keep wanting to try it.

Thanks
Cristy

 JodieF  Cake Central Cake Decorator Profile
JodieF Posted 5 Feb 2010 , 3:00am
post #34 of 55

I'm in Illinois, but I find the cans of Dulce de Leche in with the Mexican food stuff in my grocery stores and Wal-Mart.

Jodie

 CarolAnn  Cake Central Cake Decorator Profile
CarolAnn Posted 5 Feb 2010 , 2:00pm
post #35 of 55

Exactly what is Dulce de Leche? I keep seeing it mentioned.

 kathyw  Cake Central Cake Decorator Profile
kathyw Posted 5 Feb 2010 , 3:09pm
post #36 of 55

Do you whip these ganaches (both the condensed milk and evaporated milk)? Can you whip them?

Thanks.

 JustToEatCake  Cake Central Cake Decorator Profile
JustToEatCake Posted 5 Feb 2010 , 3:26pm
post #37 of 55
Quote:
Originally Posted by CarolAnn

Exactly what is Dulce de Leche? I keep seeing it mentioned.



Basically it's caramel. It can be made different ways. I make mine out of sweetened condensed milk. But the taste is really like the best tasting caramel you ever tried.

Dulce=Sweet
Leche=Milk

 sadsmile  Cake Central Cake Decorator Profile
sadsmile Posted 5 Feb 2010 , 4:02pm
post #38 of 55

How hot and how long do you have to cook this fudge filling?

 JodieF  Cake Central Cake Decorator Profile
JodieF Posted 5 Feb 2010 , 4:27pm
post #39 of 55

You don't cook it. I just heat it over low heat until the chips melt.

I don't think Dulce de Leche is as sweet as caramel. Personally, I like caramel better, especially my recipe. But the canned stuff a very nice convenient filling for a cake.

Jodie

 sadsmile  Cake Central Cake Decorator Profile
sadsmile Posted 5 Feb 2010 , 4:39pm
post #40 of 55

Well that couldn't be easier! Thanks so much for sharing that. Now I will have to experiment with my sweetened soy condensed milk and dairy free semi sweet chips... muahahahaha. Why does chocolate bring out the dark side in us? LOL

 TexasSugar  Cake Central Cake Decorator Profile
TexasSugar Posted 5 Feb 2010 , 6:21pm
post #41 of 55

Dulce de Leche is pretty much cooked sweetened condensed milk. It is like caramel but not exactly. There are several different ways to make it from boiling a un-opened can in water to pouring it into a pan and cooking it. Search some past threads and you will get all kinds of ways to make it.

Since I have found it in the can I just buy that since it is already ready to use. No cooking or cooling time involved.

I found it at Walmart in the Spanish/Mexican food section.

This is what the cake looks like: http://www.mexgrocer.com/4599.html

I use this all the time for filling in cakes and everyone loves it.

Jodie, I printed out your caramel recipe. I plan to try it sometime as well. icon_smile.gif

 Peridot  Cake Central Cake Decorator Profile
Peridot Posted 22 Apr 2010 , 7:06pm
post #42 of 55

Jodie's caramel recipe is to die for - sooooooo good! I know this is an old post but I want to save it - so many great ideas!

 jhay  Cake Central Cake Decorator Profile
jhay Posted 22 Apr 2010 , 7:20pm
post #43 of 55

Crap... I gained 3 pounds reading this thread!!!! icon_eek.gif

icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_razz.gif

 JulieMN  Cake Central Cake Decorator Profile
JulieMN Posted 22 Apr 2010 , 11:21pm
post #44 of 55
Quote:
Originally Posted by jhay

Crap... I gained 3 pounds reading this thread!!!! icon_eek.gif

icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_razz.gif





thumbs_up.gif

 shana102083  Cake Central Cake Decorator Profile
shana102083 Posted 5 Jul 2010 , 3:40pm
post #45 of 55

I can't wait to try the cond. milk and chocolate chips. I have been searching for a few days for a chocolate filling that doesn't need to stay chilled and that will remain thick for a filling!

do you use milk choc. or is it better with semi-sweet?

 JodieF  Cake Central Cake Decorator Profile
JodieF Posted 5 Jul 2010 , 3:42pm
post #46 of 55

I've used semi, milk and dark chips....it's all good! I'd say use whatever you like the best!

Jodie

 Tor1985  Cake Central Cake Decorator Profile
Tor1985 Posted 21 Jul 2010 , 1:26am
post #47 of 55

Can't wait to try this!!
Thanks so much!

 shana102083  Cake Central Cake Decorator Profile
shana102083 Posted 30 Jul 2010 , 2:45pm
post #48 of 55

Ok...so I tried the cond. milk and the chocolate but it turned out to be TOO thick. I want to make another batch so to make it more creamy (but still thick, just not so solid) would I do less chips?

thanks!!!

 JodieF  Cake Central Cake Decorator Profile
JodieF Posted 30 Jul 2010 , 9:33pm
post #49 of 55

I'd just try adding some milk until you get the consistency you want!

Jodie

 jlkallred  Cake Central Cake Decorator Profile
jlkallred Posted 30 Jul 2010 , 11:02pm
post #50 of 55

This sounds so yummy!! Do you think adding some chopped toffee bits or Heath bars in it would work? Thanks for the recipe, BTW~

 JodieF  Cake Central Cake Decorator Profile
JodieF Posted 30 Jul 2010 , 11:03pm
post #51 of 55

I think that sounds delicious! I can't have toffee anymore because I've become allergic to nuts, but I sure love it!

Jodie

 jlkallred  Cake Central Cake Decorator Profile
jlkallred Posted 31 Jul 2010 , 3:34pm
post #52 of 55
Quote:
Originally Posted by JodieF

I think that sounds delicious! I can't have toffee anymore because I've become allergic to nuts, but I sure love it!

Jodie


That's a sad story! Thanks for the help....can't wait to try it!!

 iownajane  Cake Central Cake Decorator Profile
iownajane Posted 3 Nov 2016 , 1:30pm
post #53 of 55

I know this is an old post...Hope you are still on here....can I use really dark chocolate in this (Callebaut) ...and use by weight...cause I have a block...and would it work in cupcake centers?? Thank you


 JodieF  Cake Central Cake Decorator Profile
JodieF Posted 3 Nov 2016 , 5:28pm
post #54 of 55

I think that would work just fine!  I love using bittersweet chocolate with it. I think it would be great as cupcake centers!

 iownajane  Cake Central Cake Decorator Profile
iownajane Posted 4 Nov 2016 , 3:00am
post #55 of 55

Thank you Jodie :)


Quote by @%username% on %date%

%body%