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Is there a recipe for Caramel filling like in Turtles candy? - Page 2

post #16 of 74
I went to the supermarket (publix) last week and I found the caramel can, ready to eat, right next to the condensed milk, Its a latin brand called "la lechera" This form of caramel Its being used for many years in my country is called "dulce de leche" another name is arequipe. Its very good. The method of boiling the condensed milk works really good, I use my pressure cooker for 21/2 hrs. let it cool completely, take the can out and wait for at least 3 more hrs (to cool down) to opened.
post #17 of 74
Thread Starter 
Okay I have a can!!!!!!! Gonna try this tomorrow....no cake or mixer but I want to see if it works. I can just see hubby now...he'll eat it with his ice cream!!! Oh he'll be more than on board with all this cake stuff in no time!!! icon_biggrin.gificon_biggrin.gif
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post #18 of 74
Hi Taigen-- I take it out out the can and cook it over a double boiler. I really don't know how long, but I stop when it looks like caramel. I do stir it occasionally. It does take a while, though. No matter how you cook it, your family will love it.
post #19 of 74
Quote:
Originally Posted by Claudine1976

I use my pressure cooker for 21/2 hrs. let it cool completely, take the can out and wait for at least 3 more hrs (to cool down) to opened.



doesn't the pressure cooker run dry during that time?
do you have to/how would you add more water?
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Keep on cakin'!
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post #20 of 74
thanks bulldog, for all your tips. I've wanted to try the can recipe, but have been scared of all the exploding stories. you inspired me...lol icon_biggrin.gif
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post #21 of 74
I have a big one, I fill the pot with water till the max mark, I never had a problem but if you dont feel confortable using this method just go and boil the can for the double time (5 hrs.).
post #22 of 74
Thread Starter 
Okay I boiled it for just over 4 hours (I want it a bit spreadable) and it didn't explode!!!!!!! icon_biggrin.gif Everyone thought I was nuts though. It is cooling down now and I'll open it tomorrow to see if it worked.
The KA arrived today (happy happy joy joy! icon_biggrin.gif ) and I hope to get a cake made soon. Cake will be french vanilla with butterscotch pudding added and this caramel filling. I am making a two layer 9x13 then I will cut it into 3 sections (like little loaves) and ice each one differently. One will be all fondant (hope to try a new fondant recipe), another will be all snow white frosting and the last will be combination of snow white frosting and fondant overlays. This way they can taste each and decide for certain what topping they want. They'll get to taste the cake too. Then if we still find fondant (that is what they would like) I will try a lemon cake iced the 3 different ways.
Any advice?????? icon_biggrin.gificon_biggrin.gif
Thanks so much everyone for the caramel idea.
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I may not follow
Don't walk behind me...
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and be my friend
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post #23 of 74
My exMIL who was Cuban taught me about evaporated milk/caramel. She did it in the pressure cooker. I loved it!! May have to make some. Thanks. icon_smile.gif I love it over icecream.
post #24 of 74
I saw a recipe in Southern Living magazine a few years ago, you put a can of condensed milk in your crock pot and cook it for 3 hours until caramel colored. Then pour it in a graham cracker crust. Let firm and top with cool whip. It was to DIE for. icon_twisted.gif
post #25 of 74
I've also read about making caramel or dulce de leche by putting the content of a can of sweetened condensed milk in a 9" pyrex pie pan and baking it in a 350 degrees F for about an hour or so. I haven't tried it.

I did make it once from scratch. The nice thing about that is that you can make a big batch at once and keep it in the fridge. I'd have to look up the recipe in one of my food magazines (either Food and Wine or Bon Appetit). Basically, it's whole milk, sugar, vanilla (I used a vanilla bean). You bring it to a boil and then simmer it for 2.5 hours. It is sooooo good.

Have fun!
post #26 of 74
Thread Starter 
Gee I am soooo glad my quirky idea of "turtles" filling has evoked such great memories and recipes!!!!!! I don't know of anyone that doesn't love Turtles!! ((thanks))) everyone icon_smile.gif
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Just walk by my side...
and be my friend
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post #27 of 74
Quote:
Originally Posted by Taigen

Okay I boiled it for just over 4 hours (I want it a bit spreadable) and it didn't explode!!!!!!! icon_biggrin.gif Everyone thought I was nuts though. It is cooling down now and I'll open it tomorrow to see if it worked.
The KA arrived today (happy happy joy joy! icon_biggrin.gif ) and I hope to get a cake made soon. Cake will be french vanilla with butterscotch pudding added and this caramel filling. I am making a two layer 9x13 then I will cut it into 3 sections (like little loaves) and ice each one differently. One will be all fondant (hope to try a new fondant recipe), another will be all snow white frosting and the last will be combination of snow white frosting and fondant overlays. This way they can taste each and decide for certain what topping they want. They'll get to taste the cake too. Then if we still find fondant (that is what they would like) I will try a lemon cake iced the 3 different ways.
Any advice?????? icon_biggrin.gificon_biggrin.gif

could you describe in detail on how you did it, i"m a little confused on this and I would like to "hobble" not run in the kitchen to try it. (i'm off my feet for a few days, so this is simple work) tia
b
Thanks so much everyone for the caramel idea.
post #28 of 74
Quote:
Originally Posted by Rexy

I saw a recipe in Southern Living magazine a few years ago, you put a can of condensed milk in your crock pot and cook it for 3 hours until caramel colored. Then pour it in a graham cracker crust. Let firm and top with cool whip. It was to DIE for. icon_twisted.gif



Add some bananas and you've got the traditional British dessert, Banoffi Pie!
Steph

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Steph

"What difference does it make to the dead, the orphans and the homeless, whether the mad destruction is wrought under the name of totalitarianism or the holy name of liberty or democracy?" --Mahatma Gandhi
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post #29 of 74
Can you all share some of the uses for this caramel??
How would you use it for filling a cake? Just as it is, or would it have to be mixed with something first?
What is the texture once it has cooled? Still spreadable??

Thanks icon_smile.gif
post #30 of 74
One of the ladies on Baking911.com was talking about making a Turtles like filling, no exact measurements given but sounds like it would be easy to duplicate. Just as another easy option.
http://www.baking911.com/asksarahbb/viewtopic.php?t=2971
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