Anyone have a caramel cake filling recipe that uses condensed milk and caramel candy squares?

TIA!

Mirjana

are you only interested in a filling that uses those ingredients

Hi dky!

Thanks for replying. I found a recipe online, but questioned the amount of each item. Here's the recipe:

http://www.donogh.com/cooking/cake/caramel.shtml

I didn't know if there was going to be too much condensed milk to caramels. I counted my 14 oz. bag of caramels, and it has only 50 or so squares in it! I think they've gotten bigger. (The recipe states they have 75 per bag).

Anyways, I tried it last night (need the cake tonight) using less milk and butter. Turns out, I needed the whole can and the whole bag. It worked out great! And tastes delicious! And with only 3 ingredients, much simpler to make.

Thanks again

Mirjana

"Boil a can of sweetened condenced milk (not evaporated milk), unopened and always covered with water, boil for 2 to 21/2 hours, the longer you boil the thicker it is, it comes out a caramel, be sure to open the can when it is completely cool. You can use it directly out of the can or beat and fold with cream if you want a cream base filling. I have not tried it this way but it can be done, you can also mix with melted chocolate for a caramel chocolate filling. It is very versatile and you can experiment with it, it also does not need to be refrigirated after the cake is filled." (Above information is from Liz at LadyCakes.com_

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I get several emails a week with different recipes and such in them. The below is from one I got from [email protected]. I haven't tried this, but thought I would share.
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[email protected]:

Making caramel - Jodie, a former A Cook's Wares customer representative, grew up in Bolivia, South America, in a missionary family. In Bolivia they had very little, but apparently they had a pressure cooker. For a treat, the family would make milk caramel from a can of sweetened condensed milk. To make caramel this way, simply remove the paper label from a can of sweetened condensed milk, but do not open the can. Place the unopened can in the pressure cooker with water going about halfway up the can. Secure the cooker lid and bring to the first level of pressure. Bring up to pressure (15 lb) and depending on the desired consistency, you can vary the time of cooking:

15 minutes is enough for a soft consistency for drizzling;
25 minutes will give you a thicker, darker product, good for dipping or spreading;
40 minutes and you'll be able to slice it.

Slowly release the pan's pressure and just let it be. Cool to room temperature before attempting to open the can. You can refrigerate it, or let it sit several hours or overnight at room temperature. This is delicious - you could eat it with a spoon. It is amazingly silky in texture. It is not sticky or gummy, with a nicely balanced caramelized flavor, just the right sweetness. Process several cans at once and store them in the pantry!

Serving suggestions:
Drizzled or spread over apple cake, crepes, bread pudding, or ice cream.
Also in fondues and for dipping apples.


We discovered several prominent chefs (Jamie Oliver, Rick Bayless) and restaurants who've made caramel in the can. Other methods include open bath, oven water bath, and even slow cooker, but we prefer the pressure cooker for safety reasons. Interestingly, the pressure cooker method has been used for years in South American countries such as Brazil (Doce de Leite), Chile (Dulce de Leche), and Argentina.

Note: Eagle Brand Condensed Milk recommends not heating the unopened can.
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Dulce de Leche
From Cooking Light


Dulce de leche (DOOL-seh-deh-LEH-chen) is Argentina's national dessert. The traditional recipe calls for whole milk to be boiled down into a sweet, fudgy paste. Our shortcut, which uses fat-free sweetened condensed milk, yields an authentic flavor with a fraction of the effort and fat.
This recipe goes with Dulce de Leche Crepes

1 (14-ounce) can fat-free sweetened condensed milk

Preheat oven to 400°.

Pour the sweetened condensed milk into a 9-inch pie plate, and cover with foil. Place the pie plate in a shallow roasting pan. Add enough hot water to the pan to come halfway up the sides of the pie plate. Bake the milk at 400° for 1 1/2 hours, adding additional water as needed.

Remove the pie plate from the water. Uncover, and stir milk with a whisk until smooth.

Yield: 2/3 cup (serving size: about 1 tablespoon)

NUTRITION PER SERVING
CALORIES 112 (0.0% from fat); FAT 0.0g (sat 0.0g, mono 0.0g, poly 0.0g); PROTEIN 3.1g; CARB 24.4g; FIBER 0.0g; CHOL 5mg; IRON 0.0mg; SODIUM 41mg; CALC 102mg;

Cooking Light, JUNE 2001

THanks for the info, TexasSugar!

I actually went to the Eagle Brand Condensed Milk website. They recommend not boiling the can of condensed milk unopened for safety reasons.

http://www.eaglebrand.com/detail.asp?rid=825

I think I'll give the other one a try.

Thanks!

Mirjana

I have boiled a good 6 or more cans in a pan before with good results and know many more that have as well. But then again I won't put my tips in the microwave like some will, so I guess it depends on your comfort level.

The last recipe does not involve boiling a can though, so that may be an option for some.

I have boiled the can many times with no problem.

I'm a chicken I read somewhere else that some put the can in a pressure cooker too. I'm assuming you open the can once it's cooled down? I just don't think I'd feel comfortable using this method

I also don't put my tips in the microwave. If it really does clean as well as everyone says, I may have to give it a try

Mirjana

People microwave their tips ???!!! Whatever happened to the 'no metal in the microwave' rule???!!!

Here's a discussion on cleaning tips in the microwave.

http://cakecentral.com/cake-decorating-ftopict-18010-microwave.html+tips

Mirjana