Need A Fudge Filling Please

Baking By SHADDI Updated 4 Nov 2016 , 3:00am by iownajane

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JodieF Posted 4 Feb 2010 , 10:40pm
post #31 of 55

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

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hails Posted 4 Feb 2010 , 11:22pm
post #32 of 55

Oh my, I am runnig out to te store right now to put this in a cake I am making,yum yum thank you icon_smile.gif Jodie

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sillywabbitz Posted 5 Feb 2010 , 2:58am
post #33 of 55

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

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JodieF Posted 5 Feb 2010 , 3:00am
post #34 of 55

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

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CarolAnn Posted 5 Feb 2010 , 2:00pm
post #35 of 55

Exactly what is Dulce de Leche? I keep seeing it mentioned.

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kathyw Posted 5 Feb 2010 , 3:09pm
post #36 of 55

Do you whip these ganaches (both the condensed milk and evaporated milk)? Can you whip them?

Thanks.

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JustToEatCake Posted 5 Feb 2010 , 3:26pm
post #37 of 55
Quote:
Originally Posted by CarolAnn

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

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sadsmile Posted 5 Feb 2010 , 4:02pm
post #38 of 55

How hot and how long do you have to cook this fudge filling?

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JodieF Posted 5 Feb 2010 , 4:27pm
post #39 of 55

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

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sadsmile Posted 5 Feb 2010 , 4:39pm
post #40 of 55

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

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TexasSugar Posted 5 Feb 2010 , 6:21pm
post #41 of 55

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. icon_smile.gif

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Peridot Posted 22 Apr 2010 , 7:06pm
post #42 of 55

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!

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jhay Posted 22 Apr 2010 , 7:20pm
post #43 of 55

Crap... I gained 3 pounds reading this thread!!!! icon_eek.gif

icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_razz.gif

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JulieMN Posted 22 Apr 2010 , 11:21pm
post #44 of 55
Quote:
Originally Posted by jhay

Crap... I gained 3 pounds reading this thread!!!! icon_eek.gif

icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_razz.gif





thumbs_up.gif

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shana102083 Posted 5 Jul 2010 , 3:40pm
post #45 of 55

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?

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JodieF Posted 5 Jul 2010 , 3:42pm
post #46 of 55

I've used semi, milk and dark chips....it's all good! I'd say use whatever you like the best!

Jodie

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Tor1985 Posted 21 Jul 2010 , 1:26am
post #47 of 55

Can't wait to try this!!
Thanks so much!

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shana102083 Posted 30 Jul 2010 , 2:45pm
post #48 of 55

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!!!

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JodieF Posted 30 Jul 2010 , 9:33pm
post #49 of 55

I'd just try adding some milk until you get the consistency you want!

Jodie

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jlkallred Posted 30 Jul 2010 , 11:02pm
post #50 of 55

This sounds so yummy!! Do you think adding some chopped toffee bits or Heath bars in it would work? Thanks for the recipe, BTW~

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JodieF Posted 30 Jul 2010 , 11:03pm
post #51 of 55

I think that sounds delicious! I can't have toffee anymore because I've become allergic to nuts, but I sure love it!

Jodie

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jlkallred Posted 31 Jul 2010 , 3:34pm
post #52 of 55
Quote:
Originally Posted by JodieF

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!!

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iownajane Posted 3 Nov 2016 , 1:30pm
post #53 of 55

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


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JodieF Posted 3 Nov 2016 , 5:28pm
post #54 of 55

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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iownajane Posted 4 Nov 2016 , 3:00am
post #55 of 55

Thank you Jodie :)


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