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Is there a recipe for Caramel filling like in Turtles candy? - Page 4

post #46 of 72
4/25/06 at 5:13pm
This is a killer recipe for a carmel filling.

Use 1 (14 ounce) pkg of caramels unwrapped.
1/2 cup (1 stick) butter or 1/2 cup soft margarine
1 (14 ounce) can of eagle brand sweetened condensed milk. (Not evaporated milk)
1/2 cup of finely chopped pecans.

In a heavy saucepan over low heat, melt carmels and butter. Remove from the heat, add eagle brand milk and mix well. Set aside the carmel mixture to cool slightly then add the chopped pecans.

Make sure you dam the cake before putting in the filling. Fill cake with room temperature filling.
Really delicious

Kathy R
Kathy Rousseau
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Kathy Rousseau
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post #47 of 72
4/29/06 at 10:29am
I just wanted to add that after reading this post I tried this technique yesterday. Mmmmmmmmmmmmmm - mmmmmmmmmmmmmmmm! It worked great and turned out delicious! I did bungie the top of my pot lid down so as to not taking any chances with exploding cans. Safety first! icon_biggrin.gificon_wink.gif Thanks for the tip!
"Be the person your cat thinks you are"

Donna
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"Be the person your cat thinks you are"

Donna
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post #48 of 72
4/30/06 at 3:36am
The boiling condensed milk thing is great - make sure it's 'sweetened' not evaporated milk.

You can whip the product when you're done - and that makes a super filling - especially if you mix in some pecans. If used on a choclate cake I think that might give a 'turtle' taste.
Excuse my cake faux pas. I'm making this up as I go.
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Excuse my cake faux pas. I'm making this up as I go.
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post #49 of 72
4/30/06 at 4:43am
While can is cooling, do you let it cool down in the water you boiled it in or take is out of the water?
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post #50 of 72
4/30/06 at 5:56am
I usually take it out but I don't think it really matters.
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post #51 of 72
4/30/06 at 6:09am
Thanks Jaxdesserts
I have a can boiling right now.
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post #52 of 72
4/30/06 at 6:27am
Sounds good, like I need to go get some caramels.
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post #53 of 72
4/30/06 at 10:35am
Word of advice, don't make this when you don't have anything to do with it. I just made it to see how it would turn out and put it in a bowl. WELL, I've been eating it by the spoonful! This cannot be a good thing especially when you're supposed to be on a diet! icon_cry.gif
"Be the person your cat thinks you are"

Donna
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"Be the person your cat thinks you are"

Donna
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post #54 of 72
4/30/06 at 10:44am
I am boiling a can now too. How long would this be good for if I don't use/eat the whole can?
Thanks
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post #55 of 72
4/30/06 at 11:09am
What a timely thread!! We just got back from Argentina (attended my husband's best friend's son's wedding). Stayed at a B&B there. They served dulce de leche with our breakfast breads and cakes. Delicious!! My first thought was "what a great cake filling." At the airport on the way home I bought a jar. Sure enough, it says milk caramel dessert spread. Was going to google it when I got back to see how to make it. And now, thanks to all of you, I know how to make my own.
Cake...it's not just for breakfast anymore!
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Cake...it's not just for breakfast anymore!
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post #56 of 72
4/30/06 at 2:29pm
Well it worked, I think I'm going to use it tomorrow as filling with pecans in a chocolate cake with chocolate frosting. It's a little too sweet for me right out of the can. I boiled mine for 3 1/2 hours. It's a nice spreadable texture. Not sure if it can be left out open so I put it in the frig.
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post #57 of 72
4/30/06 at 4:09pm
well mine didn't work. i boiled it for 3 hours and it looked curdled and smelled weird, threw it away. wondering if i got a bad can??
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post #58 of 72
5/1/06 at 2:19am
I wonder if you didn't get a bad can, also. With all the discussion here - I went ahead and boiled up three cans yesterday and opened one to mix with whipped cream for the bottom layer of filling in a pie. Then, I put a bittersweet whipped ganache for the top layer - to counter the sweetness, all in a graham cracker crust - and 'voila' a very tasty dessert.

I boiled mine around four hours - for a semi-solid that was deep golden brown and delish!
Excuse my cake faux pas. I'm making this up as I go.
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Excuse my cake faux pas. I'm making this up as I go.
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post #59 of 72
5/1/06 at 5:43am
Thread Starter 
I left mine to cool for about an hour or so in the water (I was nervous it would pop with a sudden temp change haha) and then finished cooling on the counter.
If I can figure out why the enhanced cake (french vanilla with butterscotch pudding) shrank so much then this is the wedding cake flavour. They all loved the cake and this caramel filling. They also liked the MMF better with the lemon juice instead of water. I also made it MUCH thinner this time which helped.
I am anxious to try it with nuts too....caramel should always have nuts!! icon_smile.gif
Tasters delight, sorry yours didn't work. I'd try another can. You will love the taste and how easy it is. Mine was boiled for 4 hours also and was semi-solid deep golden brown. It does taste really good.
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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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 #60 of 72
5/1/06 at 5:45am
trying this now....do you keep a lid on the pot while boiling? if so, won't the water from boiling over if the lid is on? how big of a boil do i want?

thanks for any help, I have it on the stove now...just want to make sure i do it right icon_smile.gif

-kim
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