Carnation caramel tin

[LetMeInYourWindow]

Is it actually nice or overly sweet? Is it quite firm?

it’s only 10p more than the condensed milk so, buy the time I add butter & sugar to make my own, the ready made caramel will be cheaper.
TIA.

It's really nice, yes it's firm. I use it straight from the tin to make banoffie.

I have made banoffee with it before and didn't find it set terribly well. Looked grand initially then it ended up all a bit sloppy when I started dishing it out.

It’s a nestle product, so you’d be better off making your own from non-nestle condensed milk.

It’s not firm as such - if you used it for millionaires shortbread it would all squeeze out the minute you tried to cut it, so if you want something more set/chewy rather than the texture of thick custard, it won’t work.

It’s darned tasty though, especially with a bit of salt sprinkled in with it. I use it in cakes, or mixed into custard in profiteroles for a caramel filling.

Its probably similar to how it goes when you boil the tin for 2 hours but if you’re usually adding butter and extra sugar they will both give a firmer set result.

Thanks for the info.
It was for millionaires shortbread. I’ve found an excellent-make in 10 minutes-microwave recipe but boiling hot caramel seems a tad dangerous & the butter & sugar seems a bit excessive. I will have to wean myself off it and make something else instead.

thanks all.

Nope nope nope.the stuff you make yourself you can happily keep in a tub to spoon from no!?😍
the tinned stuff is ok.but no way the same.
mid say you could pass it off deft for a ban offs pie.it’s that kind of pudding texture.
the boiled stuff no is elite.and the only option for the best millionaire.

It wouldn’t be firm enough for millionaires shortbread.

Works well for banoffee IME - the key is don’t stir it or mix it at all, just spoon it out into the base and let it settle, don’t touch it after that. If you stir it it goes runnier. I don’t want to think about what chemicals are in it that cause that effect 😬