Turn Condensed Milk Into Caramel Cake Filling
Decorating By banba Updated 16 Apr 2008 , 2:07pm by vagostino
I have a recipe for Caramel Dip. You may need to thicken it if you used it as a filling, though. Here is the recipe:
1 can sweetened condensed milk
1 carton whipped cream
Completely submerge can of condensed milk in boiling water and boil for one hour. Cool, open and combine with the whipped cream.
you can use a double boiler and just keep stirring until it caramelizes.
You submerge the can in a saucepan of boiling water and boil it for about 2 hours. Be very careful not to let it boil dry because the can will explode. Use a big pan and do a few tins at a time. Keeps forever unopened. Don't open the tin until it has cooled.
There's a recipe to do it in "Cake Decorating for Dummies"
I collect ebooks 
Dulce De Leche Filling
A popular dessert in Latin American countries, dulce de leche, which is essentially carmelized sugar in milk, has quickly found a following in cake decorating circles. This recipe is an easy way to turn dulce de leche into a fabulous filling.
Preparation time: 1 to 11â4 hours
Yield: 3 cups
2 14-ounce cans sweetened condensed milk
1 Preheat the oven to 425 degrees F.
2 Pour the milk into an 8-x-8-x-2-inch clear glass baking dish that fits into a larger, deeper cake pan. Cover the glass dish with aluminum foil.
3 Place the large cake pan on the oven rack, and set the glass dish inside it. Fill the larger pan with boiling water until the water reaches two-thirds of the way up the sides of the glass dish.
4 Bake for 1 to 11â4 hours, or until the milk turns a caramel color.
5 Use a rubber spatula to scrape the filling into a large bowl. Beat the filling on medium speed until it reaches a spreadable, smooth consistency (about 1 minute).
And all this time I was looking for a can of Dulce de Leche filing! 
Thanks everyone for the recipe on making this. I'm eager to try it and see how it tastes.
Just to save same gas (or energy) you can do the "boil the can" method while you cook your beans.
Just take out the paper around the can and wash it very well. Place it into the pan, add your (already soaked overnight) beans, water, and cook under slow heat for around two hours, until the beans get nice and soft.
Take out the can and let it COOL DOWN BEFORE OPENNING.
Now get to the beans. Sautee some chopped onions, garlic, add your cooked beans, salt, pepper and chopped cilantro (if you have it).
Make some rice, maybe some chicken breast (or meat), a little salad (could be just some sliced tomatoes), and voila! Delicious and health meal on the table!
Now get your already cooled and refrigerated Dulce de Leche and serve as dessert. Delicious with sliced bananas! Your kids will say you that are the best!
Caramel from Condensed Milk in 15 minutes:
http://forum.cakecentral.com/cake-decorating-ftopict-52808.html
HTH
Brigadeiro is a beloved candy which you can make with sweetened condensed milk. It's a must have in all kids birthday parties in Brazil. 
http://brazilian-food.suite101.com/article.cfm/brigadeiro_recipe
If your afraid to boil the can as I am heres a good recipe.
Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
we made ours last night, just put in on low heat and stir until it turned golden brown and kinda thick. we rolled them in tiny balls and rolled again on granulated sugar. Delish!
We can buy the Caramel. Don't you guys have it? Cooking condensed milk is the one thing I will not try. My mom did it, forget about it and I happened to be in the kitchen when it exploded. Both me and the kitchen were well covered in droplings op caramel.
Well I tried the method where you just pour the condensed milk into a pot and cook on medium to low heat until it thickens and have to say it's really quite nice.
I would call this a kids version of caramel if there's such a thing. It's not like making brown caramel with brown sugar and butter etc but it's more creamy with a milder caramel flavour. I like this and I don't really like brown caramel so it's a keeper in my opinion.
You could also have a bit of fun with it adding a few different things like chopped nuts or toffee pieces and different flavourings.
I don't know if you get the nestle milky bars over there but it's kind of like those all melted and sticky!
I have never tried the brownsugar thing, but i'm so glad we get pre-cooked condensedmilk so I don't have to try that. We also ad wipped cream and mashed bananas to it, make a lovely filling for eclairs or even pancakes. Otherwise it is just nice eating it with a spoon out of a tin 
Well I tried the method where you just pour the condensed milk into a pot and cook on medium to low heat until it thickens and have to say it's really quite nice.
that's how we do it. you can even add 2 egg yolks to 1 can of condensed milk and cook it like that. roll them into balls. we call them yema 
We can buy the Caramel. Don't you guys have it? Cooking condensed milk is the one thing I will not try. My mom did it, forget about it and I happened to be in the kitchen when it exploded. Both me and the kitchen were well covered in droplings op caramel.
I buy it too. It's in the latin food section of nearly all grocery stores. It's by Nestle - dulce de leche - just make sure it's not straight condensed milk. I agree with ellistwins - I won't try it - when i was a kid our pressure cooker exploded b/c it wasn't venting properly. Not pretty. I don't want cans of condensed milk becoming flying projectiles. 
My question is, does the cake need to be refrigerated with this filling?
I do this all the time
I put the can in my crockpot (or many cans) cover with water, and put it on low and come back at the end of the day and have carmel.
I like to do it in batches and store them so I always have some for cake filling.
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