If you’ve got the caramel condensed milk the you just use it straight from the can, add a pinch of salt or more to taste when you add it to the other ingredients.
Sorry if this has been asked previously but If I made this today (1st Feb) would it be okay for Saturday (3rd Feb) or would it go stale? Please help! Waiting to make it with all the ingredients 😩
It won't go stale, it will taste great after 2 days. The biscuits will soften but they won't taste off, they'll still be delicious and that way you can cut through them without them shattering :)
I’ve made this so many times, it’s amazing! Question though, if I use a tin of the condensed milk caramel, how much salt would you add to make it salted caramel
That's lovely to hear, so pleased! For the tinned caramel, I would start with a 1/4 tsp and taste to see if it needs more because, to me, it's not quite as intensely sweet as the homemade sauce. Good luck! 😊
Thank you. It’s now chilling along with the other two I made for a get together at my mums tomorrow. They requested a pineapple and coconut one and an Eton mess one. Hope their good as I made them up 🤣
Do you have any tips for incorporating the cream cheese into the whipped cream? I am getting a lumpy mixture instead of smooth and consistent. Thank you!
Thanks for all your help. It turned out great and was a big hit. Looked identical to your picture! Even though I softened the cream cheese in a mixer first - I had trouble folding it into the cream and caramel mixture without having pieces of cream cheese still showing. So, I put it in my mixer with the bowl scraper attachment and blended it on very low for a minute - perfection! Also, made the Cherri-misu at the same time. Delicious - though a bit messy to serve. Maybe I should not have set it out 30 minutes before serving to keep it set a little more - but still great!
I notice that the metrics don't add up to exactly US measurements - cream cheese - 21.16 ounces - we buy in 8 oz packages. You say weigh the cream - rather than convert to liquid ounces? Just looking for a little guidance before I make this for New Years - looks delicious. 8 inch springform work ok?
If you use caramel condensed milk what do you have to do with it before you use it?
If you’ve got the caramel condensed milk the you just use it straight from the can, add a pinch of salt or more to taste when you add it to the other ingredients.
Tysm x
Sorry if this has been asked previously but If I made this today (1st Feb) would it be okay for Saturday (3rd Feb) or would it go stale? Please help! Waiting to make it with all the ingredients 😩
It won't go stale, it will taste great after 2 days. The biscuits will soften but they won't taste off, they'll still be delicious and that way you can cut through them without them shattering :)
I’ve made this so many times, it’s amazing! Question though, if I use a tin of the condensed milk caramel, how much salt would you add to make it salted caramel
That's lovely to hear, so pleased! For the tinned caramel, I would start with a 1/4 tsp and taste to see if it needs more because, to me, it's not quite as intensely sweet as the homemade sauce. Good luck! 😊
Thank you. It’s now chilling along with the other two I made for a get together at my mums tomorrow. They requested a pineapple and coconut one and an Eton mess one. Hope their good as I made them up 🤣
Do you have any tips for incorporating the cream cheese into the whipped cream? I am getting a lumpy mixture instead of smooth and consistent. Thank you!
I made it and it's delicious, all the fam loves it! Definitely going to make again!
If you use caramel condensed milk what do you have to do with it before you use it?
Can this be made the day before or will it turn soggy?
Did you make it the day before? Just curious x
I made it 2 days before.
Thanks for all your help. It turned out great and was a big hit. Looked identical to your picture! Even though I softened the cream cheese in a mixer first - I had trouble folding it into the cream and caramel mixture without having pieces of cream cheese still showing. So, I put it in my mixer with the bowl scraper attachment and blended it on very low for a minute - perfection! Also, made the Cherri-misu at the same time. Delicious - though a bit messy to serve. Maybe I should not have set it out 30 minutes before serving to keep it set a little more - but still great!
I notice that the metrics don't add up to exactly US measurements - cream cheese - 21.16 ounces - we buy in 8 oz packages. You say weigh the cream - rather than convert to liquid ounces? Just looking for a little guidance before I make this for New Years - looks delicious. 8 inch springform work ok?
I weigh all my ingredients, liquid, solid, anywhere in between, it's far more accurate. So yes weigh the cream. An 8 inch will be fine.