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Need a fudge filling Please - Page 3

post #31 of 52
It wouldn't spread cold, and I just add a little milk or cream if it gets too thick to spread when I want it to!

Jodie
post #32 of 52
Oh my, I am runnig out to te store right now to put this in a cake I am making,yum yum thank you icon_smile.gif Jodie
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post #33 of 52
not to hi-jack the thread but Texas Sugar where do you find your dulce de leche, I look every time I go to the grocery store and can't find it anywhere. I live in Dallas. Do I need to go to Fiesta or something?

Just curious, I keep wanting to try it.

Thanks
Cristy
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post #34 of 52
I'm in Illinois, but I find the cans of Dulce de Leche in with the Mexican food stuff in my grocery stores and Wal-Mart.

Jodie
post #35 of 52
Exactly what is Dulce de Leche? I keep seeing it mentioned.
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post #36 of 52
Do you whip these ganaches (both the condensed milk and evaporated milk)? Can you whip them?

Thanks.
post #37 of 52
Quote:
Originally Posted by CarolAnn

Exactly what is Dulce de Leche? I keep seeing it mentioned.


Basically it's caramel. It can be made different ways. I make mine out of sweetened condensed milk. But the taste is really like the best tasting caramel you ever tried.

Dulce=Sweet
Leche=Milk
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post #38 of 52
How hot and how long do you have to cook this fudge filling?
¢¾Sarah
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post #39 of 52
You don't cook it. I just heat it over low heat until the chips melt.

I don't think Dulce de Leche is as sweet as caramel. Personally, I like caramel better, especially my recipe. But the canned stuff a very nice convenient filling for a cake.

Jodie
post #40 of 52
Well that couldn't be easier! Thanks so much for sharing that. Now I will have to experiment with my sweetened soy condensed milk and dairy free semi sweet chips... muahahahaha. Why does chocolate bring out the dark side in us? LOL
¢¾Sarah
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post #41 of 52
Dulce de Leche is pretty much cooked sweetened condensed milk. It is like caramel but not exactly. There are several different ways to make it from boiling a un-opened can in water to pouring it into a pan and cooking it. Search some past threads and you will get all kinds of ways to make it.

Since I have found it in the can I just buy that since it is already ready to use. No cooking or cooling time involved.

I found it at Walmart in the Spanish/Mexican food section.

This is what the cake looks like: http://www.mexgrocer.com/4599.html

I use this all the time for filling in cakes and everyone loves it.

Jodie, I printed out your caramel recipe. I plan to try it sometime as well. icon_smile.gif
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post #42 of 52
Jodie's caramel recipe is to die for - sooooooo good! I know this is an old post but I want to save it - so many great ideas!
post #43 of 52
Crap... I gained 3 pounds reading this thread!!!! icon_eek.gif

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I shall pass through this world but once. Any good therefore that I can do, or any kindness that I can show to any human being, let me do it now. Let me not defer it or neglect it, for I shall not pass this way again. ~Etienne de Grellet
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post #44 of 52
Quote:
Originally Posted by jhay

Crap... I gained 3 pounds reading this thread!!!! icon_eek.gif

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Where the heart is willing, it will find a thousand ways. Where it is unwilling, it will find a thousand excuses.
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"I did then what I knew then, when I knew better, I did better." Maya Angelou
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post #45 of 52
I can't wait to try the cond. milk and chocolate chips. I have been searching for a few days for a chocolate filling that doesn't need to stay chilled and that will remain thick for a filling!

do you use milk choc. or is it better with semi-sweet?
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