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
Oh my, I am runnig out to te store right now to put this in a cake I am making,yum yum thank you Jodie
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
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
Do you whip these ganaches (both the condensed milk and evaporated milk)? Can you whip them?
Thanks.
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
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
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
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.
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!
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?
I've used semi, milk and dark chips....it's all good! I'd say use whatever you like the best!
Jodie
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!!!
This sounds so yummy!! Do you think adding some chopped toffee bits or Heath bars in it would work? Thanks for the recipe, BTW~
I think that sounds delicious! I can't have toffee anymore because I've become allergic to nuts, but I sure love it!
Jodie
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!!
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
I think that would work just fine! I love using bittersweet chocolate with it. I think it would be great as cupcake centers!
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