!!please Help- Need Non-Gritty Caramel Sauce Filling!!
Decorating By elvis Updated 24 Jan 2007 , 12:01am by Ironbaker
This is so frustrating- I've tried a few homemade recipes for caramel, they all taste great at first, then within 30 mintues to an hour, take on a gritty texture. So annoying! This just happened to me with cake mix doctor's caramel sauce.
I'm making a turtle cake for someone tomorrow and need to find a sauce tonight that won't turn out this way- Any tried and true, non gritty options out there?? (Please!!) Thanks!!
you can absolutely do the condensed milk thing.....it's sooooooooooo delicious.......however if you don't wanna wait.......just simply open the can of sweetened condensed milk , dump it out into a saucepan and cook it on low/med. until it gets as dark and thick as you'd like....usually 10 minutes or so will give you a nice syrupy ice cream topping type of caramel........oh and a word to the wise.....put a thin layer of buttercream on the cut sides of your cake before filling with the caramel so it doesn't absorb INTO your cake (although it IS delicious this way) if you want it to stay as a layer of filling......that will seal the cake up so it won't absorb.
Sometimes if I am running short on time I will thicken caramel ice cream topping with powdered sugar.
Still open to anyone else's favorite caramel filling ideas too!!
My alltime fave I got off of here:
1 block of softened cream cheese
1 jar of caramel ice cream topper
1/4-1c of powdered sugar
What I do is mix the cream cheese and caramel together until combined and smooth and then add the sugar a bit at a time. The original recipe called for a cup of powdered sugar but I found that a bit too sweet with the caramel already being sweet. I may add about 1/4c...sometimes none. It's up to you - BUT IT'S YUMMY!!!!
Good luck! 
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