Caramel help?

sarahsarah

My husband likes galaxy caramel cake bars, but I've stopped buying them as the pack of 5 is gone by the time i wake up the day after shopping! And they are not exactly cheap!!

So anyway I have made chocolate sponge buns, cut a little hole in and filled with the caramel recipe from the side of the condensed milk tin, topped with melted chocolate... They are nice, but the caramel is not like the kind in the real cake bars its kinda too creamy if that makes sense?

Any suggestions?

It was 5 oz brown sugar, 5 oz butter, and the full tin of condensed milk...
And yes it was way too much for 12 buns

mandragora_2

This recipe uses 'dulce de leche' toffee spread:
http://www.nigella.com/recipe/recipe_detail.aspx?rid=12988

I've never tried it, so don't really know, but it might be worth pursuing - or any of the products out there for making the caramel bit of banoffee pies - when I'm in France I pick up something called 'confiture du lait' which is basically caramelised milk - the kids love it, and eat it by the tub-full 0 very rich and almost fudge-like, but I've never seen it on sale in the uk, sadly.

jackieglasgow

Carnation Caramel is Dulche de leche. Slightly dearer than condensed milk.You can get the same thing with a can of condensed milk by steaming it unopened or boiling it unopened for 2-3 hours. Not recommended on the tin because of danger of explosion etc. But I've never had an accident yet in fifteen years. It's far better than the caramel in the cake bars. HTH

sarahsarah

Thankyou for these two suggestions.. I never thought of looking for something i could just spread on... I just saw a millionaire's shortbread recipe somewhere which have me the galaxy cake bar idea..

Unfortunately we only have Morrison's here so if i have no luck there I will have a look in a Spanish supermarket next time I go..

Thanks again :-)

custardy

you maybe better making a butterscotch sauce

http://simplyrecipes.com/recipes/how_to_make_butterscotch/

i dont have a recipe as i just do it by eye
just use less cream than the sauce to make it a similar consistency to the carnation caramel when refridgerated

MrsCook_2

a variation of mine would be something to try out. i use susan reimers basic muffin recipe. then i add some chopped up cadburys caramel bar. you get the most fantastic gooey muffins!

freakyogre

I made this earlier in the year - http://www.bbcgoodfood.com/recipes/3019/chocca-mocca-caramel-cake

The topping may work on your cakes (although you need caramel bars so might just be easier to buy the cake bars )

jackieglasgow

You'll get Condensed milk or caranation caramel in Morrisons. I've just used the low fat condensed milk for the first time, and it was fine. 2 hrs 40 mins steaming and it's really dark and rich, no different from the ready done stuff.

sarahsarah

I have a stove top steamer, so I could just put the tin of milk in one of the tiers and keep topping up the boiling water at the bottom?

Are you definitely sure it's not gonna explode? lol

But I will have a look for the carnation ready done caramel...

custardy

sarahsarah wrote: »

I have a stove top steamer, so I could just put the tin of milk in one of the tiers and keep topping up the boiling water at the bottom?

Are you definitely sure it's not gonna explode? lol

But I will have a look for the carnation ready done caramel...

i would just bung it in a pot of water.its perfectly safe as long as it doesnt boil dry
we had it happen once with over a dozen tins!!
was like artillery going off,then the cleaning up after

jackieglasgow

Sorry first time I'm back since yesterday, that's exactly what I do Sarah, never ever exploded, honest. My only tip is to leave it to cool before opening, or if you're in a hurrsy, put a teatowel over it when you do the initial piercing, as if it spits out (doesn't always) it flamin' hot and will give you a nasty scald. I try and do 2 or 3 at a time, and leave the unused ones unopened in the fridge for future use. It keeps perfectly well and cuts down on the leccie bill.