Caramelfilling Recipes

CARAMEL FROSTING I

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

CARAMEL FILLING

Steps:

• Cook butter, sugar and cream together until it threads.
• Add caramelized sugar and vanilla.
• Cool and fill cake.
• How to caramelize sugar:.
• Melt sugar in a fry pan, stirring constantly, until a golden brown.
• Add to mixture at once or it will harden.

CARAMEL FILLING

Steps:

• Add 1/2 cup of unsalted butter, 1 cup of light brown sugar, 1/2 cup of corn syrup, and 7 oz. of sweetened condensed milk into a large saucepan.
• Heat over a medium-high heat. Stir constantly until the mixture starts to bubble.
• Slowly stir in 1 Tbsp of heavy cream. Place a digital thermometer in the pan at this point. Continue to stir until the caramel reaches 238 F / 114 C (soft ball stage).
• Remove from heat and add 1 tsp of vanilla and 1 tsp of salt. Pour into a separate container to let the caramel cool. Cover the bowl once the caramel has reached room temperature. This can be stored at room temperature for up to 2 days, or a month in the fridge.

HOMEMADE CARAMEL FROSTING

Steps:

• Melt butter in a pan.
• Add brown sugar and boil for two minutes, stirring constantly.
• Add milk and stir until mixture boils, remove and cool.
• Pour into mixing bowl and add powdered sugar a little bit at a time.
• Beat well after each addition of powdered sugar.

CARAMEL-CREAM FILLING

Steps:

• Heat sugar and 4 teaspoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until very deep amber. Carefully pour in 1 cup cream, whisking. Whisk in milk.
• Put gelatin and 6 tablespoons water into a small bowl. Let stand until gelatin has softened, about 7 minutes.
• Prepare an ice-water bath; set aside. Whisk egg yolks into caramel mixture. Cook over medium heat, stirring, until mixture registers 165 degrees on an instant-read thermometer. Add gelatin, and whisk until smooth. Pass through a fine sieve into a bowl set in ice-water bath. Let cool, stirring occasionally, until thickened.
• Beat remaining cup cream until soft peaks form. Fold the whipped cream into caramel cream. Cover, and refrigerate at least 30 minutes (or overnight).

CARAMEL FROSTING

Steps:

• In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

FLUFFY CARAMEL FROSTING

Steps:

• Place condensed milk in a saucepan. Cook over low heat, stirring constantly, until caramel forms; about 15 minutes.
• Beat caramel, cream cheese, brown sugar, and vanilla extract together in a bowl using an electric mixer until smooth. Add whipped topping and beat until just combined.

PASSION-CARAMEL FILLING

Steps:

• Place chocolate and butter in a medium bowl and set aside. In a small heavy-bottomed saucepan, heat sugar over high heat without stirring until sugar begins to melt and turn golden at the edges, about 4 minutes.
• Carefully pour the passion fruit puree down the side of the saucepan in a slow, steady stream (it will spatter) and stir with a wooden spoon to combine. Cook until mixture reaches 116 degrees on a candy thermometer. Add heavy cream, corn syrup, and salt; stir to combine.
• Pour caramel mixture over chocolate, and stir until chocolate is melted and mixture is well combined; let cool slightly.