for the heads up on this thread meharding
- You can just add a couple of dessert spoons to the cream and stir as you bring the cream to the boil...when making ganache.
Or you can use it straight from the can as a filling...Its just a pre made caramel filling - its thick like a can of condensed milk...thick and gooey.
No sooner did it hit our shelves over here a couple of years ago and so many people went
as it saved them having to make their own caramel.....from bringing a can of condensed milk to a boil.
I just did a search for it in the States - and this is apparently what its called ..........its still sweetened condesed milk in a tin like we have.
I am sure you must be able to get the caramel flavour too.