Caramel Icing Using Condensed Milk Recipes

CARAMEL FROSTING

Steps:

• In a large mixing bowl, add butter, caramel sauce and mix until fluffy.
• Gradually, add powdered sugar (1/2 cup at a time) and mix until frosting is smooth and creamy.
• If frosting is too thick, mix in some milk or heavy cream. If frosting is too thin, mix in more powdered sugar.
• Cover bowl and chill in the fridge for 30 minutes to firm it up a little more and make it easier to pipe. Enjoy!

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.

5 WAYS TO MAKE CARAMEL FROM SWEETENED CONDENSED MILK - WIKIHOW

Steps:

• Remove the label from the can. Only use a can of condensed milk that has a sealed lid for this method: do not use a can with a pull-tab lid. There will be a fair bit of pressure building up inside the can as you boil it, and you don't want the lid popping off.
• Fill the saucepan with room temperature water. Make sure the can is fully immersed and that there's an extra two inches (five cm) of water covering the can. This will prevent the can from overheating and possibly exploding, and prevent the milk from burning.
• Place the unopened can in a medium or large saucepan. By placing the can on its side, you will prevent it from bouncing around as the water boils.
• Bring the water to a simmer over high heat. When it begins to simmer, turn it down to medium heat and allow to simmer for two to three hours (two hours for a lighter dulce de leche, or three hours if you want the sauce thicker and darker). Check on the can every 30 minutes. Turn the can every half hour to prevent scorching. Top up the water as needed to ensure there's always one to two extra inches (two-and-a-half to five cm) of water covering the can.
• Remove the saucepan from the heat. When two to three hours are up, remove the can with a slotted spoon or tongs and place it on a wire rack. Allow it to cool to room temperature. Don't open the can until it has fully cooled.

CHOCOLATE CAKE WITH CONDENSED MILK

Steps:

• Preheat oven to 350 F (180 C) and prepare cake mix according to package instructions. Pour mixture into lightly greased and floured 9x13 inch pan and bake until toothpick comes out clean (around 30 min).
• As soon as cake is done, mix together caramel sauce and condensed milk in a small saucepan on low heat, until combined and just warmed through. Remove from heat.
• Poke the cake all over with the bottom of a wooden spoon or a butter knife to get holes evenly over the top. Pour the warm caramel all over the warm cake, sprinkle chopped chocolate on top and let cake sit until cooled completely.
• Beat together whipping cream, using sugar, and vanilla for several minutes on medium high speed until soft peaks form. Spread this all over the cooled cake, and store cake until fridge until ready to serve.
• Leftovers should be refrigerated too, and this cake is yummiest cold! Enjoy!

CARAMEL ICING 1964

Steps:

• 1. Bring sugar, butter and milk slowly to a boil, stirring constantly, and boil slowly for 2 or 3 minutes
• 2. Remove from heat and cool slightly
• 3. Add sifted confectioners sugar until consistency to spread (less if you want to make it a "sauce" for pouring rather than an icing for spreading)
• 4. add vanilla and you're done!