What is the best way to thin this down.Want it to me more like a pouring sauce for crepes on Christmas morning.Any ideas, thanks T
rainrain1,
Dec 16, 11:03pm
a little bit of milk would be ok
litedelites,
Dec 16, 11:08pm
I thought about that or cream or even hot water.Has anyone done this! T
rainrain1,
Dec 16, 11:15pm
I think milk would be the best, because it won't interruptthe taste in any way.or cream
margyr,
Dec 16, 11:38pm
before you thin it heat it slowly it may be runny enough once warm.
kassie48,
Dec 16, 11:55pm
I'd do a 'practise' run first. Can't imagine how it could be thinned. Good luck.
245sam,
Dec 17, 12:17am
litedelites, is your caramel condensed milk the bought already caramelised type or home caramelised.I haven't used either for a while now but I do recall that the bought variety does (or used to) advise on the can label to not stir for it to be firm and to stir for it to be thinner/pouring consistency.If you have home-caramelised the condensed milk I, like others above, would suggest either cream or milk in preference to water, although I agree with margyr, that if serving the sauce warm, gently heat the caramelised milk before you add anything to it.
Another thought - is the caramel sauce being served to children as well as adults!I'm recalling the recipe for Fried Icecream that is served with a caramel sauce and that sauce has orange liqueur added to it - a nice combo.Maybe if there are children, you might like to have adults' sauce with added liqueur, and children's sauce either as is or with added orange juice.:-))
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