1 Bad Batch And 1 Good Batch Of Caramel
Decorating By msmanning2 Updated 5 Oct 2006 , 3:29pm by msmanning2
Well, I tried the oven method for the condensed milk caramel. The first batch was horrible. I wasn't sure what I did wrong, until I made my second batch.
The process tells you to put the condensed milk in a 9 in pie plate and then place in a shallow pan filled with water and bake at 425 for about an hour. I realized my first batch didn't work because all of the water in the shallow pan had evaporated. My second batch, I guess I put in more water because there was still some left in the pan and the caramel was AWESOME!!!!
I just made some on the stove top..........I dumped the condensed milk in a pan and stirred in on medium/low for 10 min. and it was perfect...........I didn't feel like waiting....I had made a cake cus I had a sweet craving....and didn't have any sweets in the house so I ended up making my first scratch cake lol the things you'll do to get some sugar in ya. Anyhow it worked really well and was still yummy and I think because I could tell how thick it was getting I was able to get it to the exact thickness I wanted.....I made it extra thick and used it as frosting for the cake that had vanilla/caramel creamer in it...........YUM!!!
wow, and it only took 10 minutes? I am going to try that next, i hated waiting too.
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