Ingredients
60 caramels
1/3 c. evaporated milk
chocolate cake mix
3/4 c. melted margarine
1/3 c. evaporated milk
1 c. chocolate chips
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Achievable elevated desserts — laminated doughs, cakes, custards
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
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Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Achievable elevated desserts — laminated doughs, cakes, custards
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
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Mix together caramels and 1/3 cup of evaporated milk. Melt over low heat on stove in saucepan, stirring occasionally. Mix together the cake mix, margarine and 1/3 cup evaporated milk; press half of this mixture into greased and floured 9 x 13-inch pan. Bake at 350° for 8 minutes, then take 1 cup chocolate chips and spread on top of baked cake. Spread caramel mixture on top. Take the other half of the cake mixture and drop by spoonfuls on top of caramel layer. Bake at 350° for 18 to 20 minutes.