Caramel Filling Recipe

Baking By ashleyj Updated 22 Oct 2010 , 3:29am by Mom_of_one

ashleyj Posted 20 Oct 2010 , 10:59pm
post #1 of 16

Help! Does anyone have a simple recipe for caramel filling that does not seep out the sides of the cake? I've tried several and I've done the dam but some of it keeps seeping out. It seems to have some substance once it's chilled but once it's in the cake it loses it's substance. If anyone has a great recipe, please share it w/me! Thank You!

15 replies
KHalstead Posted 20 Oct 2010 , 11:06pm
post #2 of 16

The best caramel filling I've ever had is the dulce de lece that you make by boiling a can of sweetened condensed milk on simmer/low boil for like 6 hrs. It's thick, rich, and to die for!!


If you're worried about boiling the can that long, you can pour it in a saucepan and bring it to a boil and turn down and cook while stirring constantly for about 20 minutes.

Also if you DO boil the cans, make sure the water level is always covering the cans (or the can could explode) and make as many as will fit in your pan because it's DELICIOUS and it's always nice to have some on hand!

HowCoolGomo1 Posted 20 Oct 2010 , 11:17pm
post #3 of 16

OMG!

Stupid question, would this work for a turtle cake?

I've done all kinds of caramel sauces and they all seep even with a decent ganache dam.

I think I'm in love!

ashleyj Posted 21 Oct 2010 , 12:57am
post #4 of 16

Wow! I have never heard of boiling sweetened condensed milk. That's it..just boil it for 6 hours and VOILA? Okay, so if you can get the same results by cooking it for only 20 minutes in a saucepan, then why would you not do it this way? After the 6 hours do you let the cans cool first before opening them? And do you leave it out or refrigerate it?
Thank You!

DianneandBrad Posted 21 Oct 2010 , 1:10am
post #5 of 16

I remember boiling a can of sweetened condensed milk for a filling used in a cookie, but I don't remember if you have to poke a hole in the lid of the can or remove the lide completely? I do remember how delicious it was, though!

LisaPeps Posted 21 Oct 2010 , 1:28am
post #6 of 16

In the UK we have this http://www.carnation.co.uk/products/caramel which is the condensed milk boiled to caramel but it is done by the manufacturers so it's even easier!

Don't know if you have that in the US??

iwantcookies Posted 21 Oct 2010 , 1:49am
post #7 of 16

we have that in Aus! But here its called 'Top n Fill'. Add it to white mud cake batter and makes the most delicious caramel mud cake...mmm!

icer101 Posted 21 Oct 2010 , 2:22am
post #8 of 16

There is a delicious recipe on this site by jodief. Click on recipes or find her under member list and follow that. hth I have made it several times. EVERYONE LOVES IT!!! hth

Stacey75 Posted 21 Oct 2010 , 2:41am
post #9 of 16

I made this one and it turned out great! I never made carmel before either and everyone thought it was awesome
http://cakecentral.com/recipes/6851/thick-caramel-sauce-or-filling

FYI I was told that if it is raining or it is humid the carmel wont set and will be runny

KHalstead Posted 21 Oct 2010 , 12:51pm
post #10 of 16
Quote:
Originally Posted by ashleyj

Wow! I have never heard of boiling sweetened condensed milk. That's it..just boil it for 6 hours and VOILA? Okay, so if you can get the same results by cooking it for only 20 minutes in a saucepan, then why would you not do it this way? After the 6 hours do you let the cans cool first before opening them? And do you leave it out or refrigerate it?
Thank You!





the plus side to doing in the can is just that, no refrigeration and it keeps for EVER!! I will usually boil up as many as will fit in my pan and then let them cool and keep them in my pantry I run a piece of blue painter's tape around the can label and write "Caramel" on it so I know what they are. Then I always have at least 4 or more cans ready to go at a moment's notice. The caramel is REALLY thick, if you want it less thick (say to use on top of ice cream? ) you can cook for only 4 hrs., if you want it so thick you could almost cut it like fudge (so good!) or to roll into candies and dip in chocolate (really delicious!) then cook for 8 hrs.

And yes, let the can completely cool before opening!

LindaF144a Posted 21 Oct 2010 , 1:05pm
post #11 of 16

I am going to try the can thing someday.

In the meantime another way to prevent seeping of the caramel sauce is to carve out of the bottom layer a "ditch" for the filling to set in. You would have to let it set in the fridge til it hardened enough to ice over, and then add a layer of BC too, but you would still have the caramel filling.

I can't take credit for the ditch thing. I read it here in CC some where.

KHalstead Posted 21 Oct 2010 , 1:32pm
post #12 of 16

another problem with caramels is them soaking into the cake (still tastes fabulous but you can't see that layer of caramel) if you lightly "butter" the cake that's exposed to the filling with a thin layer of icing it will stop this

DSmo Posted 21 Oct 2010 , 1:53pm
post #13 of 16
Quote:
Originally Posted by LisaPeps

In the UK we have this http://www.carnation.co.uk/products/caramel which is the condensed milk boiled to caramel but it is done by the manufacturers so it's even easier!

Don't know if you have that in the US??




Not sure about that one, but we do have this in the U.S.:

http://www.nestleusa.com/pubourbrands/BrandDetails.aspx?lbid=200DB05C-5ED5-4D73-A001-1022DD6EF481

It's in the Mexican foods aisle at the grocery. VERY yummy. And a great consistency for filling.

bettimont Posted 21 Oct 2010 , 2:45pm
post #14 of 16

I am glad i saw this post today because i nee this for the pumpkin cake i am doing tomorrow. I was looked for this on google and found this recipe for the microwave method
http://www.theperfectpantry.com/2008/08/sweetened-conde.html

Stacey75 Posted 22 Oct 2010 , 3:05am
post #15 of 16

I have had no problem with seeping or soging the cake with that receipe I posted

Mom_of_one Posted 22 Oct 2010 , 3:29am
post #16 of 16

Never boiled the sweetened condense milk myself BUT a family
member does it and it is DELISH! If any Carmel would hold its shape, I would put money on this one.

Quote by @%username% on %date%

%body%