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Caramel from Condensed Milk in 15 minutes! - Page 3

post #31 of 60
How much rum can you add to the milk before it is too much (ie: not thicken b/c of the rum)?

This will sound like a stupid question to some b/c there's no way to really have too much rum in something!! haha
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"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
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post #32 of 60
I love tips like these! Thanks!
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I can produce milk... what's your superpower?
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post #33 of 60
O.k. so I tried this. I boiled this for about 20 minutes and it thickened up, but has a rough texture to it. Plus it doesn't taste very caramelly, if that's a word. My kids have enjoyed it though. Could it have been the brand I used? I used the GreatValue brand.
"Who's better then me...no one in this town" Duff Goldman
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post #34 of 60
Can you dip apples in this?
post #35 of 60
Thanks for the great tip. I may just have to try it tonight while I am baking. I was going to try the other method this coming week for a cake I am making for my husbands work. But I think I will do it this easier way instead. Hmmm can't wait to try this. I love caramel. I may just have to try dipping some of these in chocolate or try some of my chocolate molds. Oh boy me wheels are turning. LOL
Katie
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Katie
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post #36 of 60
I tried this again with a non stick pan and it's great! I am so happy now I can add caramel to my christmas baskets! thanks for sharing this kelly75
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post #37 of 60
I have a question about how hard the caramel will be when it cools. I have a recipe for caramel apple pie that is great when it's hot. I wanted to give some to the neighbors, but I was afraid that when it was cold the caramel would be too hard to bite through when you're eating pie and not expecting hard caramel. So if you use this as a filling for a cake, are you chewing through caramel as you're trying to eat the cake or does it melt in your mouth? I would love to try this method of caramel. Thanks for sharing it.
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Don't forget to look in your local thrift stores for cake supplies. Please check out my national directory of thrift stores at www.TheThriftShopper.Com for your shopping convenience.
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post #38 of 60
Cakey I think it depends on how long your cook it. I cooked mine until it was noticably firm for hard caramel.
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post #39 of 60
toristreats...same thing happened to me. And I also used the great value. hmm, may go get the carnation or just make my own...
post #40 of 60
I wonder if its just the brand. I think I probably will stick to my mom's recipe for homemade caramels. It is so yummy. It takes longer to make, but they are worth it.
"Who's better then me...no one in this town" Duff Goldman
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"Who's better then me...no one in this town" Duff Goldman
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post #41 of 60
I think I'll stick to mine tried and true also....but I may for curiousity sake go get a can of carnation..
post #42 of 60
ok so i'm a bit late but i would like to know also if you can use this on apples. If you roll it into a rope and cut is it very sticky? I would also like to add this to my christmas baskets but i dont want to individually wrap each one.
post #43 of 60
Does this turn out too thick to actually frost the outside of the cake with? And you would have to go back to the old way of making caramel filling if you used evaporated milk...add sugar....vanilla etc.
Also if you boil it in the can do you just time after it starts to boil and go for a hour and a half??
post #44 of 60
Has anyone tried adding a little butter to the condensed milk. I would think It would help with the sticking part. I plan to try this today. I'll let you know.
post #45 of 60
Any of the saucepan or microwave methods discussed here are preferable to boiling the sealed can in water. There is the danger the can may explode and that method is strongly discouraged by sweetened condensed milk manufacturers.
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