Flavorings/recipe blends
Hi guys, I went to purchase a flavoring on line that was priced out at about $13.00 for a 16 oz. bottle, and by the time the shipping was added onto it, it was going to be $26.00 just for that one flavoring. So, my question to you is this. Do any of you have your own special combination blends that you concoct yourselves that make up a pretty good flavor combination for icings? I was going to get Magic Line's Creme Bouquet but not at that price. I know Goreti had a recipe for what she uses and I can't find it. Anyone have a good combo for wedding cake flavor or a good flavor that would taste good on chocolate cake? I would love to try out different combinations and hope you will post your recipe blends for flavors on this thread.
Replies to This Discussion
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Permalink Reply by Linda Wolff on
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Katy, what are you trying to do?? Make me go off this diet??? OMG!! That looks good enough to scoop right out of the can and eat!! Why doesn't America make that stuff?? My mouth is salivating like crazy!!!!
Katy Nott said:Not entirely sure, but I think the sweetened condensed milk will be white/cream coloured and bit a little 'looser' than the caramel. You can make the caramel by boiling the condensed milk I reckon. The caramel version should be light brown in colour, thus -
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Permalink Reply by Katy Nott on
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Well I'm really sorry to say Linda, that it most definitely is good enough to eat right out of the can lol! I have done so on more than one occasion! I put some in little pastry cases once and baked them as an extra to cake on a birthday party and my eldest grandson scoffed 3 before I even saw him approached the plate!
Used as a filling to chocolate cake - omg.............
Heck you've got me at it now, my mouth is watering
Linda Wolff said:Katy, what are you trying to do?? Make me go off this diet??? OMG!! That looks good enough to scoop right out of the can and eat!! Why doesn't America make that stuff?? My mouth is salivating like crazy!!!!
Katy Nott said:Not entirely sure, but I think the sweetened condensed milk will be white/cream coloured and bit a little 'looser' than the caramel. You can make the caramel by boiling the condensed milk I reckon. The caramel version should be light brown in colour, thus -
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Ohhhhh! Add pecans to this and yummmmmmm! I am going to have to at least try one of those recipes that was in my link, since I can't seem to purchase it here. That grandson has a good eye...or woud it be a good (sweet) tooth!
Katy Nott said:Well I'm really sorry to say Linda, that it most definitely is good enough to eat right out of the can lol! I have done so on more than one occasion! I put some in little pastry cases once and baked them as an extra to cake on a birthday party and my eldest grandson scoffed 3 before I even saw him approached the plate!
Used as a filling to chocolate cake - omg.............
Heck you've got me at it now, my mouth is watering
Linda Wolff said:Katy, what are you trying to do?? Make me go off this diet??? OMG!! That looks good enough to scoop right out of the can and eat!! Why doesn't America make that stuff?? My mouth is salivating like crazy!!!!
Katy Nott said:Not entirely sure, but I think the sweetened condensed milk will be white/cream coloured and bit a little 'looser' than the caramel. You can make the caramel by boiling the condensed milk I reckon. The caramel version should be light brown in colour, thus -
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lol - grandson just has the appetite of 15 horses! He loves my cooking and is a pig for my cakes
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btw - I can't tell you how chuffed I am to have posted an idea that the great Linda Wolff is going to try. xx
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My heavens, Katy, I am no different than anyone else. I get such a charge when you and Martin use 'chuffed'. So British sounding...
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Permalink Reply by Goreti on
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Katy, the sweetened condensed milk has been cooked to a caramel color & flavor. I brought this one http://www.donapalmira.com/loja/preparados-para-bolos/210248-leite-... but I saw a different brand at the supermarket. I don't remember the name. I found it a little pricey.
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Goreti - I reckon that is exactly the same stuff, but branded for a different country. Most of the translations match the english version. It's even about the same price. Yours 2 euro for 397g, mine £1.56 for the same quantity. It has to be it.
So I'm chuffed, chuffed, chuffed (haha Linda) that you found that one Goreti!
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Permalink Reply by June Kowalczyk on
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Linda
You can make this at home.
How to make caramel from sweetened condensed milk
I use can boiling method to make the caramel.
How to make caramel from sweetened condensed milk : Caramel source : Chockylit
Ingredients : 1 8 ounce can sweetened condensed milk
Direction : 1. Immerse closed can on its side in a pot of boiling water. 2. Leave on a simmer or light boil for 2 hours topping off with water as needed. Be careful and don’t let the water dry out. 3. Remove from heat and let cool thoroughly before opening can. Condensed milk should be thick and a nice caramel color. Don’t open the can while its still hot, I hear that can be very, very messy
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Well, for crying out loud! Why, why why don't we have that here in the USA??? This makes no sense to me at all! June, the recipe or method you mentioned is the same thing that was in the link that I posted in an earlier post. Does it taste caramely? Look at the picture of the one Katy posted. Man oh man! Talk about being rich and full bodied! I'm heading for the grocery store in a little while here and I'm going to do a search to see whether there is such a thing on our shelves. If not, I'm getting a few cans and giving this a try. I'm so sick to death of my butter cream icing flavors that I need a new change.
Let me tell, you ladies, I am down right 'chuffed' over this new venture. hee hee! That was for you Katy. Did I sound British??
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Permalink Reply by Jane Bennett on
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To make your own caramel in a tin you put the unopened tin of condensed milk in a pot of hot water and simmer for two hours keep a check on the water and top up if you need too. I will do three cans at a time and put the others in the fridge when cooled down. This is before we could get it ready made in the tin.
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I use the C & K Creme Bouquet. I fine you don't need much and I use it with the clear vanilla extract and butter flavoring If I am using shortening for white butter creme.
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