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Is there a recipe for Caramel filling like in Turtles candy? - Page 3

post #31 of 72
4/23/06 at 3:35am
thanks Squirrelly icon_smile.gif
What!? A pink opossum that loves peanut butter??
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What!? A pink opossum that loves peanut butter??
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post #32 of 72
4/23/06 at 1:41pm
Quote:
Originally Posted by pinkopossum

thanks Squirrelly icon_smile.gif


You are very welcome kiddo! Love your avatar!
Hugs Squirrelly
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post #33 of 72
4/24/06 at 3:20pm
I want to thank you ssoooooooo much for posting this topic... lol
I went and made it just to try it, then poured the caramel into a graham cracker crust, made some choc ganache and topped it off w/fat free cool whip.... Luckily I bought fat free sweetned condensed milk because I CANT STAY OUT OF IT!!!!!!! Holy crap is that good stuff..

thanks for the post thumbs_up.gif
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post #34 of 72
4/24/06 at 3:24pm
I got one easy recipe.

Caramel Butter Frosting
1/2 cup butter
2 cups brown sugar
1/4 teaspoon vanilla
heavy cream
Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency.

Nitu
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Bakers Love Butter!
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post #35 of 72
4/24/06 at 3:29pm
Do you use sweetened condensed milk or plain condensed milk?

Has anyone tried both for a flavor comparison? (i.e.: plain condensed milk=too plain
or
sweetened condensed milk=too sweet afterwards?)
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post #36 of 72
4/24/06 at 4:12pm
I assume from reading the way that the carmel is used (as a pie base) that the carmel is thick and firms up when cool? I make a 'traditional' carmel sauce - (boil sugar and water until amber, add cream) that I love. Can anyone that has made both versions comment on the differences?
Also, for the version that you put the can in the crockpot, this seems like a silly question, but do you put the water in the pot then place the open can? or just pour the can in the pot? I love the idea of putting it in the crock pot, not worrying about it and coming back to yummy carmel.
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post #37 of 72
4/24/06 at 7:14pm
So, do I understand this right? You can boil it ahead of time in a sealed can, then keep it in the cupboard until you need to use it? How long do you boil for a drizzle? a filling? ice cream? Use fat-free sweetened?
Thanks!
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post #38 of 72
4/24/06 at 7:18pm
Quote:
Originally Posted by Nitu

I got one easy recipe.

Caramel Butter Frosting
1/2 cup butter
2 cups brown sugar
1/4 teaspoon vanilla
heavy cream
Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency.

Nitu


That sounds very good Nitu! Thanks for sharing that with us.
Hugs Squirrelly
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post #39 of 72
4/24/06 at 7:27pm
MMmmmm caramel. My favourite filling. Killer between chocolate shortbread cookies.
anyways now that there is a puddle on my keyboard that a small child could swim in i thought i would share my recipe.

1/2cup butter
1/2 cup brown sugar
1/2 cup Sweetened condensed milk (fat free works too)
2tbsp corn syrup
1-1 1/2 tsp vanilla

bring to boil in pot stirring constantly for about 7 minutes or so. Thats the easy part
Resist tempation to lick hot caramel offspoon or eat whole batch (Sightly more difficult)

I think im going to make some now....
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Trying to contain happiness is like trying to contain light in a lantern. The glow it gives off touches everyone in the bearers presence!
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post #40 of 72
4/25/06 at 8:16am
Quote:
Originally Posted by cande

Do you use sweetened condensed milk or plain condensed milk?

Has anyone tried both for a flavor comparison? (i.e.: plain condensed milk=too plain
or
sweetened condensed milk=too sweet afterwards?)



It HAS to be sweetened condensed milk. The heat is caramelizing the sugar in the can, to make caramel. If there is no sugar, all you get is burned milk.
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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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 #41 of 72
4/25/06 at 8:21am
Quote:
Originally Posted by Zmama

So, do I understand this right? You can boil it ahead of time in a sealed can, then keep it in the cupboard until you need to use it? How long do you boil for a drizzle? a filling? ice cream? Use fat-free sweetened?
Thanks!



Yes, it keeps in the cupboard for as long as sweetened condensed milk would anyway. I've never boiled it less than three hours, and that gives a nice thick but pourable consistency. Boil it for five hours and you can push it out of the can and slice it.

I feel like I should reiterate here - If you plan on using the 'boil the unopened can' method, PLEASE be sure to (a) keep it covered with water at all times (I keep a kettle of water going to top it off as needed) AND (b) DON'T open the can until it is completely cool.

It's really not as scary as it sounds, but if you don't follow those common-sense guidelines, you could end up with a mess - or worse, severe burns.
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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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 #42 of 72
4/25/06 at 11:20am
Thanks for all the recipes, and helpful hints. I'm going to give it a try this weekend. Talk about magic.... I guess you could open(when cooled), slice and make turtle candies. My family loves turtles!
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post #43 of 72
4/25/06 at 3:04pm
Thread Starter 
I tried this on the weekend....it really does work! I was pretty nervous of it exploding but I kept the water up in the pan. We finally got into the cake today and they loved it!! icon_biggrin.gif I boiled mine for about four hours, it was quite thick when I opened it. To use as the filling I just put it in a bag,no tip just the coupling, zapped it for a few seconds in the microwave and piped it on the cake center. Then smoothed it with the spatula...it worked great!! Next time I do it I will do several cans so I will have some on hand. Daughter and fiance have given thumbs up for this as the filling and the french vanilla enhanced with butterscotch pudding to make the wedding cake icon_smile.gificon_smile.gif
Thanks everyone icon_biggrin.gif
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Don't walk ahead of me...
I may not follow
Don't walk behind me...
I may not lead
Just walk by my side...
and be my friend
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post #44 of 72
4/25/06 at 4:06pm
MMMMMM....sounds yummy!
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post #45 of 72
4/25/06 at 4:11pm
how well does the soft version whip into BC to give you caramel BC??

(and if it does, how much do you add?)
Keep on cakin'!
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Keep on cakin'!
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