Caramel Filling Help

Baking By carmijok Updated 11 Jul 2011 , 9:01pm by ctirella

carmijok Posted 9 Jul 2011 , 1:12am
post #1 of 14

I'm wanting to do a caramel filling in a chocolate cake, but I don't necessarily want to make it from scratch. I thought about melting caramels in cream or caramel ice cream topping. What consistency should I look for? I'm going to have a layer of ganache, caramel and pecans...basically a turtle filling. Don't want it too chewy, but not sure how creamy to make it. Anyone done one before?

13 replies
fairmaiden0101 Posted 9 Jul 2011 , 1:19am
post #2 of 14

For a rich caramel filling I either make or buy Dulce de Leche in a can or you can make it by taking sweet and condensed milk, puncturing holes in the top of the can and placeit in a inch or two of boiling water for 4 hours and after opening it you have a wonderful rich caramel (google it) Other times I buy the Dulce de Leche and mix it in with my regular buttercream for a toned down caramel taste. HTH

KCC Posted 9 Jul 2011 , 2:13am
post #3 of 14

I've used the carmel dip they sell for apples in cupcakes. It may need thicken more for a cake HTH icon_biggrin.gif

carmijok Posted 10 Jul 2011 , 4:26pm
post #4 of 14

Thanks! ...Funny but I had to look this up to see if anyone replied! I never got an email notice.

TexasSugar Posted 11 Jul 2011 , 3:39pm
post #5 of 14
Quote:
Originally Posted by fairmaiden0101

For a rich caramel filling I either make or buy Dulce de Leche in a can




This is what I would do, though it isn't exactly the exact same thing as caramel, it still tastes super yummy.

Since I have found that I can buy it already made, Nestle's makes it, that's what I do. My mom did buy me several cans of la leche by mistake, so I'll either turn them into it or find another used for the sweetened condensed milk.

KHalstead Posted 11 Jul 2011 , 3:52pm
post #6 of 14

I cook the sweetened condensed milk too to make the dulce de lece, everyone LOVES it!!! It tastes like a kraft caramel square to me, only I make it just a tad less stiff than a caramel candy. But you can control the thickness which is great!

CalhounsCakery Posted 11 Jul 2011 , 4:14pm
post #7 of 14
Quote:
Originally Posted by fairmaiden0101

For a rich caramel filling I either make or buy Dulce de Leche in a can or you can make it by taking sweet and condensed milk, puncturing holes in the top of the can and placeit in a inch or two of boiling water for 4 hours and after opening it you have a wonderful rich caramel (google it) Other times I buy the Dulce de Leche and mix it in with my regular buttercream for a toned down caramel taste. HTH




If there are any leftovers, can you save them? This sounds so good, and I happen to have a can of condensed milk at home!

carmijok Posted 11 Jul 2011 , 5:20pm
post #8 of 14
Quote:
Originally Posted by KHalstead

I cook the sweetened condensed milk too to make the dulce de lece, everyone LOVES it!!! It tastes like a kraft caramel square to me, only I make it just a tad less stiff than a caramel candy. But you can control the thickness which is great!




How can you control the thickness if you're boiling it in the can? What's your time frame?

VaBelle Posted 11 Jul 2011 , 5:35pm
post #9 of 14

I have used the cans of Nestle Dulce de Leche several times and have gotten rave reviews. Nobody has even asked if I've made it from scratch or not.

mplaidgirl2 Posted 11 Jul 2011 , 5:41pm
post #10 of 14

I know u said u don't want to make it from scratch... But its really really fast.

This is my fav. Takes 5 minutes literally.The cake doesn't even need frosting. I use it on chocolate and pumpkin cake

Caramel Cider Sauce

1/2 - cup brown sugar
1 - tablespoon cornstarch
2/3 - cup apple cider
2 - tablespoon heavy cream
1 - tablespoon butter (not margarine)
salt to taste
in a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over med-hi heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Reduce heat to low and allow to thicken, about 2 minutes.

TexasSugar Posted 11 Jul 2011 , 8:14pm
post #11 of 14

When you cook the can of condensed milk, the longer you cook it the thinner it is. I use to cook mine about 3 hours and it would still be able to be spread. If it does get too thick you can always stir in a little cream or even heat it for a few seconds.

Someone has posted how to cook it in the oven, in another thread, that would be a way to do make it and control how thick it gets.

You can store left overs, but I don't know for how long. It never lasts in my house. icon_smile.gif

HappyCake10609 Posted 11 Jul 2011 , 8:32pm
post #12 of 14
Quote:
Originally Posted by carmijok

Quote:
Originally Posted by KHalstead

I cook the sweetened condensed milk too to make the dulce de lece, everyone LOVES it!!! It tastes like a kraft caramel square to me, only I make it just a tad less stiff than a caramel candy. But you can control the thickness which is great!



How can you control the thickness if you're boiling it in the can? What's your time frame?




The longer you cook it the thicker it gets. This is the method I use to make my caramel. Use it straight or add it to buttrcream... added to SMBC it is unbelievably good!!!

southerncross Posted 11 Jul 2011 , 8:46pm
post #13 of 14

I make my own dulce de leche but find it faster to cook it in the over rather than in the can. You can control the thickness by the length of time in the oven. When I want it really thick, I leave it in almost 2 hours but usually it's ready to spread as a filling after 1 1/2 hr.

Preheat the oven to 425° F (220° C).

Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.

Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

Warning...this stuff is addictive and perfect if you just scoop out a spoonful during a late night fridge raid.

ctirella Posted 11 Jul 2011 , 9:01pm
post #14 of 14

i put cans of condensed milk on my pressure cooker cover cans with water cook for 40 minutes.

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