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Caramel from Condensed Milk in 15 minutes! - Page 2

post #16 of 60
Here's a webpage you may be interested in, if you choose to make filling for candies.

It gives the temperatures at which the sugar turns to different stages of caramel, and should be used as a guideline for the temperature to which you heat the condensed milk.

http://www.culinarysoftware.com/sugar.htm

Theresa icon_smile.gif
post #17 of 60
Thread Starter 
You definitely don't need to add any sugar to the condensed milk, as it is already sweetened (well, the one I use is anyway - Nestle Carnation Sweetened Condensed milk), but you'll know from reading the can. As for flavouring, I don't add anything, but don't see why you couldn't add vanilla, chocolate, rum.... anything you like really! icon_lol.gif
post #18 of 60
I have done this before and added cocoa for a chocolate taste, have also greased my hands and rolled 'truffles', you can roll those in coconut, powdered sugar, colored sugar, nuts - the possibilities are endless put them in little candy cups and a box, tie with some pretty ribbion and you have a great hostess gift.
post #19 of 60
I believe she's talking about sweetened condensed not evaporated milk here, and you just cool it as stated in the first couple of posts.
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #20 of 60
I just tried this and it worked great. I added some vanilla to the condensed milk and then kept it on the stove until it got really thick...about 20 minutes. After it cooled for a short time I was able to roll it into logs and cut it into small pieces like someone mentioned earlier. They taste delicious and we can't stop eating them!
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Insanity is doing the same thing twice and expecting different results. Albert Einstein
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post #21 of 60
Is it possible to make caramel with evaporated milk? Thanks!
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post #22 of 60
bumpity bump!
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post #23 of 60
Quote:
Originally Posted by daisyz

Is it possible to make caramel with evaporated milk? Thanks!



i'm thinking no, it's not--at least not the way they're talking about--sorry
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post #24 of 60
So I'm thinking I should start reading posts several times over before I try something because I tried to make this caramel and I must have skipped the part where you "gently" heat the milk icon_rolleyes.gif ....... Well two days ago I tried this and I didn't "gently" heat it. My pot has been on the stove for two days changing the water and soap a couple times a day trying to get the burned caramel?(lol) out. I can't scrape it for fear that I will scratch my pan. This morning I put water in it to try to boil it thinking that might help loosen it but nothing.

So, any advice on how to get this crud out? icon_razz.gif
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post #25 of 60
Thread Starter 
I'm so sorry this happened - I feel responsible for ruining your pot! icon_sad.gif I had a look online and the only suggestion I found for removing the caramel was to put water and baking soda in the pot in the pot and heat it to break down the caramel. I really hope this works...

Kelly
post #26 of 60
Thanks Kelly I'll try the baking soda. Not your fault for me not reading. I have a tendency to skim through directions.....
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post #27 of 60
Thanks for sharing!
post #28 of 60
daisyz, here are some recipes for making Homemade condensed milk. You could try using these in the same way as the canned...
Homemade Condensed Milk
3/4 c. sugar
1/2 c. water
1 c. plus 2 T. powdered milk
Combine all ingredients. Heat to boiling. Cook until thick, about 15 to 20 minutes. This equals 1 can.
-
Sweetened Condensed Milk
1 cup Powdered skim milk
2/3 cup Granulated Sugar
1/3 cup Water
1/4 cup Butter or Margarine
Measure all ingredients into blender. Blend until smooth. Makes equivalent to 1 can.
I have to admit, I haven't tried these, so they may not work.
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post #29 of 60
Interesting, thanks for sharing.
I have always wondered what a cake would taste like w/caramel filling.
I was telling my mother of that and she thought it'd be too sweet.
Is it overly sweet as a filling? I'm dying to try this now.
What kind of cake do you make for this filling? i usually do boxed cakes only and it's usually vanilla or chocolate.
And what do you frost the cake with to give it an all around good combo and taste?

thanks!
Kat
post #30 of 60
Thanks for the great tip. I can't wait to try this. This weekend is my baking time. My kids get to have a couple friends over and do cookies and then we bring them to the elderly around town. The look forward to this every year. These caramels will be an added treat thumbs_up.gif
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