What do you use (if you use) for your caramel filling?
I just made a version of Southern Living's Caramel Cream Cake and instead of using their filling I used a caramel filling.
To make the filling is just boiled a can of sweetened condensed milk for 2 hours and thinned it a little with heavy cream.
It was very good!
I make caramel sauce and mix it with IMBC or SMBC.
Ingredients
1cup granulated sugar
6Tbsp butter
1/2 cup heavy whipping cream
1. First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that connot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.
2. Heat sugar on high heat in a heavy-bottomed 2 or 3 quart saucepan. As the sugar begins to melt, stir constantly with a whisk.
3. As soon as all of the sugar crystals have completely melted (the liquid sugar will have JUST turned amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.
4. Once the butter has melted, take the pan off the heat. Add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably.
5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes. The original recipe says to pour into a glass mason jar and let sit to cool at room temperature, but I let it cool in the pan. Once cool, seal in a tupperware container. If using as caramel sauce, warm before serving.
6. For caramel buttercream, gently mix cool caramel sauce into a 1/2 batch (or to taste) of your favorite buttercream. I use meringue buttercream.
This is absolutely fantastic with chocolate cake! <<<<<Cheryl
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