Caramel Filling Recipe By Fragglerock1
Decorating By Heatherly30 Updated 16 Jun 2007 , 12:45am by fearlessbaker
Hey guys,
I have tried this recipe and I'm wondering where I went wrong. It is not creamy at all, but more of a crumb consistency (similar to a graham cracker crust). It doesn't seem that there is very much liquid. Any ideas?
I pm'd the author, so hopefully I'll hear back. If not, any other recipes or ideas?
http://www.cakecentral.com/cake_recipe-4053-Caramel-Filling.html
So can anyone tell me, when you have made caramel icing out of brown sugar, does it remain gritty...with the brown sugar not dissolving completely? 2 minutes of boiling just didn't dissolve it. I ended up adding more milk and re-boiling, but it still never dissolved.
I need something creamy to be a filling in my cake. Any other recipe ideas?
I make caramel filling from cans of sweetened condensed milk. Put the cans without the label in a pan and cover with water. They have to boil for a few hours. I leave mine on for 3 hours. When they are done you have delicious caramel. If you think you want it more spreadable a tablespoon or two of cream cheese can be added. I think it's wonderful. I use this for dulche de leche cakes.
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