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Photo by mickdee

Cooking Level: Intermediate

mickdee is looking for: (2 recommendations)
I found a recipe for a cheesecake that calls for 24oz of carmels blended with evaporated milk as a layer in the cheesecake and then as a sauce on top. I don't relish the idea of peeling the carmels or making my own carmel sauce, do you think I could substitute store bought carmel sauce? I will post the link inside, thank you so much to those taking the time to help!

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Last updated: Feb. 13, 2013 10:17 am
Posted: Feb. 13, 2013 6:29 am
Commented by: mickdee
Feb. 13, 2013 6:30 am
Feb. 13, 2013 6:33 am
I think caramel sauce is going to make it too thin compared to the more solid caramel candies. It'll taste good, though.
Feb. 13, 2013 6:35 am
Thanks, Janet7th. I thought perhaps with the milk added, it would be thinner, but that was my concern, too. I guess I'll be-a peelin'!! :)
Patty Cakes
Feb. 13, 2013 6:37 am
Good morning MD! Do you have time to make canned caramel with sweetened condensed milk? That is super thick! Do you know about this?
Feb. 13, 2013 6:43 am
I don't, Patty, how long does it take. I was headed to the market and hope to make it tomorrow or this weekend.
Feb. 13, 2013 6:46 am
I think you would be okay doing that, depending on the ratio of your other ingredients. Since I don't know your recipe, I can't suggest how to alter it so the consistency would turn out. I don't like peeling off the wrappers either. Those darn little caramels!
Feb. 13, 2013 6:53 am
Oh, Patty, you sweet little lifesaver, you!! I just Googled it, how easy is that?!?!? Thank you so much! I think this will work!
Patty Cakes
Feb. 13, 2013 6:53 am
Patty Cakes
Feb. 13, 2013 6:55 am
YES!! MD,Do a couple cans, that way you have them on hand. last forever! Keep that water level Up and good to go!!
Feb. 13, 2013 7:10 am
Awesome, Patty! Will do!! Thanks so much for your help!! Headed out now! Will let you know when I make it!! :D
Patty Cakes
Feb. 13, 2013 7:26 am
Sorry bout the link Emerald. brb with a different one.
Patty Cakes
Feb. 13, 2013 7:27 am
Patty Cakes
Feb. 13, 2013 7:29 am
I did not use a cp, just deep sauce pan and kept water OVER the cans at ALL TIMES!! It takes a couple hours but can be done on stove.
Feb. 13, 2013 7:35 am
Exploding cans is NOT a rumor. My mother once left a can cooking with one of us supposed to watch it to make sure the water level stayed up. The (ir)responsible party had a quarrel with another sister and forgot about the condensed milk pudding, as we called it, and the can exploded all over the kitchen, including the ceiling. That stuff is not easy to scrub off! But we had a family project and a nice, clean kitchen afterwards! No, I wasn't the designated pot watcher or the quarreler but I did help with clean-up. Ah, those childhood memories!
Patty Cakes
Feb. 13, 2013 7:37 am
lol Janet!!
Patty Cakes
Feb. 13, 2013 7:39 am
If you're gonna go to all this trouble, make a few cans:)
Feb. 13, 2013 10:12 am
you can do the caramel/condensed thing in the crock too- when i opened an o'charley's restuarant- we made gallon sized cans ( 6 at a time) in a giant kettle- it is so cool to see this happen:-)
Feb. 13, 2013 10:13 am
love the new golf ball
Commented by: nanny129
Feb. 13, 2013 10:16 am
Feb. 13, 2013 10:17 am
i love using the crock at nite- things are happening while i sleep-lol
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