Cake Central › Cake Forums › Cake Talk › Recipes › caramel ganache
New Posts  All Forums:Forum Nav:

caramel ganache - Page 2

post #16 of 26
Dulce is "sweet" in spanish.
post #17 of 26
Thread Starter 
"sweet" ok, makes sense!
No, it doesn't seep into the cake because it's pretty thick. I guess it thickens as it cooks. (good for a filling)
post #18 of 26
I must have done something wrong because I was told to do it on low overnight in the crockpot(at least 8 hours) and it still had not made the stuff. A cousin of mine told me about a caramel pie she made and it was supposed to make caramel overnight in the crockpot. It did not do it. I have never got to ask her what I did wrong. My crockpot works. Maybe I just don't know what it is supposed to look like.
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
post #19 of 26
It goes really rich caramelly brown, and is thick enough to stand a spoon in.

We used to do it by boiling (simmering) the unopened can of sweetened condensed milk in a full pot of water (it must cover the can at all times, so you need to top it up) for 2 hours. Some people have had unfortunate exploding cans of scalding caramel doing it this way, but I have never had a problem.

You can open a can into a saucepan and just cook it that way over a low heat while stirring to avoid lumps. But there is nothing like the texture of the cooked-in-the-can caramel. Oh. My. GOD. its good!! No other caramel comes close, IMHO.

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #20 of 26
I loooove dulce de leche!!! sometimes it can be called Arequipe or cajeta depending of the country you getting it from. If you go to the hispanic area in your grocery store, you can probably get the ready made can from La Lechera from Nestle. Before they started to making it, you can make it yourself at home: Just put the non open sweet condensed milk can right into the pan, put enough water to cover 3/4 of the can. Let it cook for about 2 hrs to 2 hrs 1/2. I used to used my pressure cooker pan, and let it cook for about 45 min, you start counting after you hear the whistle sound coming out of the cooker. Let it cool and when you open it, it must be brown colored and thick. I make cookie sandwich with the caramel in between. cover and fill cakes. I also used with my better cream so i can get dulce de leche mousse. yum yum. It is really spreadable and in my country we use to use it under the fondant because it sticks to it pretty easy. you can also melt chocolate and put it in it. It's great we all hispanic looove it!!!!!
post #21 of 26
lanana, the chocolate addition sounds great! Probably cuts the sweetness a litte.
post #22 of 26

I am interested in this as well, I don't want a chocolate flavor. I want to make an apple flavored cupcake then top with Italian buttercream icing and then dip it into a caramel ganache and roll in peanuts. wondering if I should just make a real caramel with sugar and water but make it very thin or if I can make it with kraft caramels from the store.

 

this cupcake was dipped in a butterscotch ganache so im sure it can be done.

Photo from Retro Bakery Las Vegas

 

post #23 of 26

I make it with Nestle top and fill , it is pretty much the caramel that Evoir is talking about.  I use it instead of the cream in my gananche with white chocolate. I use a two to one ratio , that is two parts chocolate. 

 

I also use the top and fill in my caramel mudcake. 

post #24 of 26

Where do I buy that never heard of it.

post #25 of 26

I just buy it from the supermarket in the condensed milk section. I am in Australia though. 

post #26 of 26

I tried my first caramel ganche last week and it was an epic fail. It was the Lazy Caramel Ganche Recipe from CakesbyRaewyn. I think the cream was too hot when I poured it over the white chocolate which of course split and no amount of cooling & re-mixing or adding a dollop of cold cream could salvage. Lady in my cake supply store suggested adding the caramel flavouring they sell there to your normal ganche. Might be worth a shot next time.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › caramel ganache