Making Caramel
I've seen recipes on the web using a can of condensed milk, placed in water, bring to slow boil for around 2hrs and it caramelizes. Makes a sauce. Has anyone done this and how does it taste?
Replies to This Discussion
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Permalink Reply by Maria Gemini on
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I did the condensed milk in a can. I cooked it for 4 hours in a sauce pan with enough water. I pierced the top of the can just a little, both topsides of it just being careful it will not explode. It tastes good and it's really sweet. I used it on my chocolate cupcake. If you are just going to cook one can I suggest don't do it this way. It's a waste of time and gas... though I used charcoal. Here's the picture of my Dulce de leche cupcake. I think you can also use this with a whipped cream frosting because whipped cream is not too sweet, so just drizzle the caramel on top of your cupcake with whipped cream.
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Permalink Reply by Katy Nott on
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My thoughts exactly on the cooking, Maria. Gas is outrageously expensive in the UK and it would cost me so much to produce one can! Luckily I can buy it ready made by Carnation here!
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Oh you're so lucky that all you need for baking are available! Me? I need to search every time I want to do something and will just be frustrated when it's not available. That's why I need to be inventive and creative. We have Carnation condensed here but not the ready made caramel.
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Permalink Reply by Mizztry on
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Hi all,
I know this post is from last year but I thought I would ask if anyone has come across any Dulce le leche recipes? simpler ones?
And the boiling the condensed milk method - does the DLL taste good? And have you used it as a cake filling and what have the reviews been?
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Hi Mizztry. I know from what I have heard from other cakers, that the boiling in the can method works perfectly and tastes delicious. You can also make it from the milk in a saucepan, but that does need constant attention to stop it from burning. You may find this article of help -
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Thanks Katy...
It has to be spreadable for a filling right? So how long would you need to boil it for? is it a trial and error? I was thinking of using a slow cooker...
And it is quite sweet, so i'm thinking you wouldn't need heaps of this filling per layer of cake!! LOL...
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Permalink Reply by June Kowalczyk on
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I made a caramel apple cheesecake 2 wks ago. Thought I had a can of condensed milk in my cupboard....nope. Well couldn't be bothered to go back to the store, so I used a can of no name 2% evaporated milk. Because condensed milk is made from evaporated milk, just boiled down, but not as sweet. I added 1/2 cup of brown sugar, poured it into a pot, started on a good boil, then turned down to medium, and it took literally 20 min to make. It was thick and tasted just like caramel. Super easy. I tried that boiling of the can of condensed milk....takes way too long and I found my way fast, simple & easy.
Hope this helps
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Great article BTW!! thank you so much..
Mizztry said:Thanks Katy...
It has to be spreadable for a filling right? So how long would you need to boil it for? is it a trial and error? I was thinking of using a slow cooker...
And it is quite sweet, so i'm thinking you wouldn't need heaps of this filling per layer of cake!! LOL...
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Yes Katy
You do have to watch & stir, but 20 min isn't long when it can take up to a hour if boiling the can to get the same results.
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Agreed June. I have the luxury of being able to buy it ready made very easily, so none of this aggravation for me!
Mizztry - one tip. Once it's made, don't beat it or anything as it will go runny. Just use it at it's thick consistency. Yes, it is very rich so I tend to put a thinnish spreading of that, then some buttercream as well - otherwise the cake can look like there's nothing in it. June's way sounds good, so it's not as sweet and you could probably use more.
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Mine was pretty sweet too Katy. So you could adjust the amount of sugar accordingly. I used it to drizzle on the top, it wasn't used as a filling. Good tip about not beating. I let mine cool to room temp and then used it.
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But then, we are talking caramel aren't we lol! Of course it's sweet - darn good in a chocolate cake though....
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