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Is there a recipe for Caramel filling like in Turtles candy? - Page 5

post #61 of 72
5/1/06 at 5:55am
Thread Starter 
kkhigh....you leave the can intact and on it's side, make sure you cover fully with at least 1/2" of water....I covered with more than that. I put the lid on the pot and let it boil on just about high for 4 hours. I would check carefully every so often that the water level was still above the can and just kept adding more hot water when needed.
It is important to keep water level up over the can to stop it from exploding apparently.
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post #62 of 72
5/1/06 at 6:00am
thanks for the info...i have read this thread several times but you answered my question about leaving the lid on the pot. Thanks! i just wasnt sure about that part because i had never boiled anything with a lid left on before. (only use the lid to help bring something to a boil then removed it)
anyway, thanks again!
-kim
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post #63 of 72
5/1/06 at 6:20am
well, that little squirrel is all over the place isn't she?? LOL
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post #64 of 72
6/14/06 at 12:05pm
Quote:
Originally Posted by PurplePetunia

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



I have a friend who turned me on to this idea just recently (the sweetened condensed milk/caramel thing) She uses hers as a caramel dip hot in the pan and just cuts up a ton of different apples in slices and walla! Caramel apple slices! It is to die for and easy appitizer to take to a party!
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post #65 of 72
6/16/06 at 5:47am
I've posted a recipe a while back called " Homemade Dulce de Leche" recipe was passed on to me from my Aunt in Argentina, takes a little time to make but is very simple & very yummy.
Enjoy icon_biggrin.gif
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post #66 of 72
6/27/06 at 9:43pm
this is awesome boiled 2 cans last nite for 3hrs open this morning really yummy getting ready to frost this on a white cake
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post #67 of 72
7/28/06 at 5:14am
Quote:
Originally Posted by Doug

how well does the soft version whip into BC to give you caramel BC??

(and if it does, how much do you add?)




I'd really like to know, too. Does anyone have the answer to this question?
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post #68 of 72
7/31/06 at 6:16pm
my husbands family calls that condenesed milk pudding we boil for 5 hours than slice and place a pinapple ring and homemahe whip cream on top yummy yummy
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post #69 of 72
8/1/06 at 1:25pm
Geez, I'm glad I found this post..now I will go and delete mine.. I also want to know about the adding the boiled carmel to buttercream..How is the consistancy and the taste? I love caramel and have known about the boiled can but was trying to make more work for myself I guess...
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post #70 of 72
8/1/06 at 1:41pm
ok, new problem...the cans say not to boil unopened..? Do I do it anyways? and what about the dangers of boiling metals?
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post #71 of 72
8/1/06 at 2:39pm
It's ok to boil in the can, JUST MAKE SURE IT'S FULLY COVERED WITH WATER THE ENTIRE TIME!

The carmel turns out WONDERFUL! However, I didn't think I could frost with it (to soft) so I added a couple of cans to a 1/2 batch of buttercream. Not a good idea! It was way to soft but I didn't want to add anymore powdered sugar to it to stiffen it up because it was already way too sweet AND it was loosing that rich carmel taste. I put it on the cake anyway and it wouldn't even hold the layers on, they wanted to slide off! So I stuck it in the fridge.....looked ugly as all get out, a BLOB...but BOY was it good! I think I'll stick to using the carmel as a filling with a good stiff buttercream border to hold it in!

It might make a good ganache, however I have no idea how you'd go about doing that.....
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post #72 of 72
9/26/06 at 8:54am
For all of those asking about the crockpot version of this, I did a search and found this from Southern Living:
http://findarticles.com/p/articles/mi_qa3676/is_199603/ai_n8741584

It is actually for making a pie (which sounds delicious BTW), but the caramel cooks in the crockpot. Hope this helps!
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