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Caramel from Condensed Milk in 15 minutes!

post #1 of 60
Thread Starter 
OK, so I'm making a cake today and planned to use caramel for the filling, except I forgot to make the caramel (I usually use the boil the can of condensed milk method), so I decided to just tip the contents of the can into a pan, heat it up and see what happens. So I gently heated it for about 10 minutes (you have to stir it, but not constantly), slowly bringing up to boiling (at first it just got runnier and I thought, this is never going to work!) then it started to bubble a little and thicken, so then I turned down the heat and stirred it continuously and within 5 minutes I had thick, gorgeous caramel! So much quicker and simpler than the way I usually do it - I'll never boil a can again icon_lol.gif

I definitely recommend using a non-stick pan for this though.

Kelly
post #2 of 60
Thanks Kelly for the info I was wonering if I would have to stir it constantly as I have been wanting to try this method myself.
Darlene
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Darlene
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post #3 of 60
Thread Starter 
Once it starts to bubble (don't let it boil too vigorously - as soon as it starts to boil, turn the heat down), you have to stir continuously, but up until that point, I just stirred it every minute or so. I used a non-stick pan though, I think you may have to stir more if you don't use one.
post #4 of 60
icon_eek.gif awesome tip! Thanks a bunch, what a time saver!
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post #5 of 60
Awesome..I saw this method of boiling the can of milk for an hour and a half on one of the food network shows but I like your method better.Faster!!

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post #6 of 60
Kelly,
What kind of caramel is this making? You said you're using this to fill a cake? Guess I'm not following here but it sound delicious and want to try it.
Thanks,
Carol
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #7 of 60
Would this caramel thicken up enough to use it for centers in chocolates?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #8 of 60
Thread Starter 
The caramel gets thicker the longer you cook it, so it can be pourable,spreadable (I'm doing a layer of caramel and whipped cream as a filling on a chocolate cake) and yes, bobwonderbuns, it would be perfect as centres for chocolates. Just be aware, that the caramel firms up more as it cools (mines a little too thick now - I think I'll have to warm it up to soften it before I spread it on the cake or it'll rip the cake!)

HTH
post #9 of 60
Quote:
Originally Posted by kelly75

The caramel gets thicker the longer you cook it, so it can be pourable,spreadable (I'm doing a layer of caramel and whipped cream as a filling on a chocolate cake) and yes, bobwonderbuns, it would be perfect as centres for chocolates. Just be aware, that the caramel firms up more as it cools (mines a little too thick now - I think I'll have to warm it up to soften it before I spread it on the cake or it'll rip the cake!)

HTH



If it's too thick..grease your hand and a pair of scissors ...make a rope and cut away...wrap in pretty wax paper and you have home made caramels..lol
post #10 of 60
I do this way often and you can have a nice variation by adding flavoring to the mixture when it is thickened - add a tad of rum flavoring, try adding a little chocolate, etc. and it's really nice icon_biggrin.gif
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post #11 of 60
amazing tip, thanks for sharing. I'll have to try it soon

mmmmmm, caramel......
post #12 of 60
Thanks for the tip! I was hesitant to try the other method but this sounds doable for me.
post #13 of 60
Oh yah, I'll be trying this soon. Sounds yummy as wrapped caramels. Thanks!
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #14 of 60
Dumb question -- do you have to add any sugar or Vanilla or anything to the condensed milk or is it just plain heated condensed milk?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #15 of 60
Sounds delicious! What recipe do you use? (I've never made caramel before!) Thanks!
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