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caramel filling - Page 2

post #16 of 42
Yes, you take the unopened can of scmilk and immerse it in a pan of boiling water and let it boil for about 2.5 hours (depending on how thick you want it). Let the can cool, open it, and you have caramel.
post #17 of 42
That Cream Cheese and Caramel Topping sounds really good.
Thanks for sharing icon_biggrin.gif
post #18 of 42
Quote:
Originally Posted by daltonam

do you boil scmilk in the can-is that what ya'll mean???



yes- just place the can on it's side cover it in about 1-1/2inch of water and put a lid on the pan. bring it to a simmering boil and boil for 3-5hrs depending on how you want the "caramel". Keep the can covered in water at all times and remember NOT to open the can until it's cooled. Trust me you can get some GREAT distance on HOT caramel flying out of a can.. icon_wink.gif and you could get burned icon_cry.gif

b
post #19 of 42
Thanks for all the tips and recipes!
~~~Theresa~~~
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~~~Theresa~~~
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post #20 of 42
Thread Starter 
thank you, thank you and more thank you's for all of your replies.

i think the sweet condensed recipe is the easiest and i'm gonna go w/that. just a few more questions.

once i boil it how long should it cool before i use it? I'm making a half sheet cake so how many cans of milk will i need to boil? after the can cools will i be able to just pour it on the cake?
post #21 of 42
Wow, that is so interesting. I never would have believed that scmilk could be used this way!!!I think I am going to have to try that out! So give me the tips on storing this stuff!!
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Hoping to one day have a shop of my own!


Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
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post #22 of 42
Yes, 8oz, thank you Misdawn! It was your recipe, wasn't it? Thanks again for sharing that before, it's become a staple.
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post #23 of 42
You're Welcome! Yeah it was my recipe. I kinda stumbled across it. I needed a filling for a butter pecan cake and all I had was cream cheese, ice cream topping and powdered sugar! I didn't even have money to go to the store! Thank goodness itb worked.
post #24 of 42
Quote:
Originally Posted by mzdancey

thank you, thank you and more thank you's for all of your replies.

i think the sweet condensed recipe is the easiest and i'm gonna go w/that. just a few more questions.

once i boil it how long should it cool before i use it? I'm making a half sheet cake so how many cans of milk will i need to boil? after the can cools will i be able to just pour it on the cake?



I would wait for about an hour, then maybe put it into a bowl and then in the fridge to cool all of the way. I would boil at least 3 cans. You may have some left over, I used 2 cans for a 8x12 cake and it was plenty. Depends on how thick of a layer you want.

b
post #25 of 42
I've used the sweetened condensed milk caramel many times. You can also cook it in a pressure cooker. Cook for 15-20 minutes with the regulator rocking slowly. Leave the cans in the pressure cooker until the cooker is cool.

Make sure to cool the cans completely before opening... I was in a hurry once and opened a can while it felt warm... boy, I had hot caramel all over my neck and face and all over the kitchen icon_cry.gificon_cry.gif Learned my lesson... I also make sure the cans are regular cans and not the pop up type.

Once the can is completely cool, I take the caramel out of the can and warm it on a sauce pan... stir with a whisk and can use this to cover your cake. 2 large cans will cover a 2 layer 8 inch round cake.
Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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post #26 of 42
Here is a cake I frosted with the caramel icing. It was my sister's 49th birthday and my son's 15th. They shared the cake icon_biggrin.gif
LL
Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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Elizabeth
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post #27 of 42
Quote:
Originally Posted by mzdancey

once i boil it how long should it cool before i use it? I'm making a half sheet cake so how many cans of milk will i need to boil? after the can cools will i be able to just pour it on the cake?



I usually do mine the day before I need it to give it plenty of time to cool. If the can still feels warm it needs more time to cool off. I've never timed the cooling off process. I also boil mine for 3 to 3.5 hours (just keep adding water to it). I just like that thickness of it. Plus you can boil several cans at a time. If you don't use all of them, then you can store it, unopened, in a cabinet. After a month or two it may start to form sugar cyrstals in the bottom, but you can always strain it and it still works fine.

I usually have to spoon it on to a cake then spread it with a spatula, since it is a bit thick.

I love this stuff!!
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post #28 of 42
I tried this yesterday for the first time & it is sooo yummy. I made a butterpecan cake, filled with the caramel & chocolate SMBC icing.... tasted like a big TURTLE!!!! YUMMY!

Thanks everyone for the tips on how to do this!
post #29 of 42
Quote:
Originally Posted by swoboda

I made a butterpecan cake, filled with the caramel & chocolate SMBC icing.... tasted like a big TURTLE!!!! YUMMY!



between this description and that picture - I can't wait to try this recipe out!
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post #30 of 42
Quote:
Originally Posted by TexasSugar



I usually have to spoon it on to a cake then spread it with a spatula, since it is a bit thick.



I also make mine ahead and cool in the fridge.

One tip, is to warm it in the microwave for like 5 to 10 seconds, 5 seconds after that if still not thinned. It makes putting it on the cake and spreading a little easier. Just be careful not to burn it as it has a lot of sugar in it.
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