thanks Squirrelly

I want to thank you ssoooooooo much for posting this topic... lol
I went and made it just to try it, then poured the caramel into a graham cracker crust, made some choc ganache and topped it off w/fat free cool whip.... Luckily I bought fat free sweetned condensed milk because I CANT STAY OUT OF IT!!!!!!! Holy crap is that good stuff..

thanks for the post

I got one easy recipe.

Caramel Butter Frosting
1/2 cup butter
2 cups brown sugar
1/4 teaspoon vanilla
heavy cream
Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency.

Nitu

Do you use sweetened condensed milk or plain condensed milk?

Has anyone tried both for a flavor comparison? (i.e.: plain condensed milk=too plain
or
sweetened condensed milk=too sweet afterwards?)

I assume from reading the way that the carmel is used (as a pie base) that the carmel is thick and firms up when cool? I make a 'traditional' carmel sauce - (boil sugar and water until amber, add cream) that I love. Can anyone that has made both versions comment on the differences?
Also, for the version that you put the can in the crockpot, this seems like a silly question, but do you put the water in the pot then place the open can? or just pour the can in the pot? I love the idea of putting it in the crock pot, not worrying about it and coming back to yummy carmel.

So, do I understand this right? You can boil it ahead of time in a sealed can, then keep it in the cupboard until you need to use it? How long do you boil for a drizzle? a filling? ice cream? Use fat-free sweetened?
Thanks!

MMmmmm caramel. My favourite filling. Killer between chocolate shortbread cookies.
anyways now that there is a puddle on my keyboard that a small child could swim in i thought i would share my recipe.

1/2cup butter
1/2 cup brown sugar
1/2 cup Sweetened condensed milk (fat free works too)
2tbsp corn syrup
1-1 1/2 tsp vanilla

bring to boil in pot stirring constantly for about 7 minutes or so. Thats the easy part
Resist tempation to lick hot caramel offspoon or eat whole batch (Sightly more difficult)

I think im going to make some now....

Thanks for all the recipes, and helpful hints. I'm going to give it a try this weekend. Talk about magic.... I guess you could open(when cooled), slice and make turtle candies. My family loves turtles!

I tried this on the weekend....it really does work! I was pretty nervous of it exploding but I kept the water up in the pan. We finally got into the cake today and they loved it!! I boiled mine for about four hours, it was quite thick when I opened it. To use as the filling I just put it in a bag,no tip just the coupling, zapped it for a few seconds in the microwave and piped it on the cake center. Then smoothed it with the spatula...it worked great!! Next time I do it I will do several cans so I will have some on hand. Daughter and fiance have given thumbs up for this as the filling and the french vanilla enhanced with butterscotch pudding to make the wedding cake
Thanks everyone

MMMMMM....sounds yummy!

how well does the soft version whip into BC to give you caramel BC??

(and if it does, how much do you add?)

This is a killer recipe for a carmel filling.

Use 1 (14 ounce) pkg of caramels unwrapped.
1/2 cup (1 stick) butter or 1/2 cup soft margarine
1 (14 ounce) can of eagle brand sweetened condensed milk. (Not evaporated milk)
1/2 cup of finely chopped pecans.

In a heavy saucepan over low heat, melt carmels and butter. Remove from the heat, add eagle brand milk and mix well. Set aside the carmel mixture to cool slightly then add the chopped pecans.

Make sure you dam the cake before putting in the filling. Fill cake with room temperature filling.
Really delicious

Kathy R

I just wanted to add that after reading this post I tried this technique yesterday. Mmmmmmmmmmmmmm - mmmmmmmmmmmmmmmm! It worked great and turned out delicious! I did bungie the top of my pot lid down so as to not taking any chances with exploding cans. Safety first! Thanks for the tip!

The boiling condensed milk thing is great - make sure it's 'sweetened' not evaporated milk.

You can whip the product when you're done - and that makes a super filling - especially if you mix in some pecans. If used on a choclate cake I think that might give a 'turtle' taste.

While can is cooling, do you let it cool down in the water you boiled it in or take is out of the water?

I usually take it out but I don't think it really matters.

Thanks Jaxdesserts
I have a can boiling right now.

Sounds good, like I need to go get some caramels.

Word of advice, don't make this when you don't have anything to do with it. I just made it to see how it would turn out and put it in a bowl. WELL, I've been eating it by the spoonful! This cannot be a good thing especially when you're supposed to be on a diet!

I am boiling a can now too. How long would this be good for if I don't use/eat the whole can?
Thanks

What a timely thread!! We just got back from Argentina (attended my husband's best friend's son's wedding). Stayed at a B&B there. They served dulce de leche with our breakfast breads and cakes. Delicious!! My first thought was "what a great cake filling." At the airport on the way home I bought a jar. Sure enough, it says milk caramel dessert spread. Was going to google it when I got back to see how to make it. And now, thanks to all of you, I know how to make my own.

Well it worked, I think I'm going to use it tomorrow as filling with pecans in a chocolate cake with chocolate frosting. It's a little too sweet for me right out of the can. I boiled mine for 3 1/2 hours. It's a nice spreadable texture. Not sure if it can be left out open so I put it in the frig.

well mine didn't work. i boiled it for 3 hours and it looked curdled and smelled weird, threw it away. wondering if i got a bad can??

I wonder if you didn't get a bad can, also. With all the discussion here - I went ahead and boiled up three cans yesterday and opened one to mix with whipped cream for the bottom layer of filling in a pie. Then, I put a bittersweet whipped ganache for the top layer - to counter the sweetness, all in a graham cracker crust - and 'voila' a very tasty dessert.

I boiled mine around four hours - for a semi-solid that was deep golden brown and delish!

I left mine to cool for about an hour or so in the water (I was nervous it would pop with a sudden temp change haha) and then finished cooling on the counter.
If I can figure out why the enhanced cake (french vanilla with butterscotch pudding) shrank so much then this is the wedding cake flavour. They all loved the cake and this caramel filling. They also liked the MMF better with the lemon juice instead of water. I also made it MUCH thinner this time which helped.
I am anxious to try it with nuts too....caramel should always have nuts!!
Tasters delight, sorry yours didn't work. I'd try another can. You will love the taste and how easy it is. Mine was boiled for 4 hours also and was semi-solid deep golden brown. It does taste really good.

trying this now....do you keep a lid on the pot while boiling? if so, won't the water from boiling over if the lid is on? how big of a boil do i want?

thanks for any help, I have it on the stove now...just want to make sure i do it right

-kim