ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Howard, we used this caramel

Misc.

all the time in South Africa when I lived there. You could buy it "ready
boiled" in the can. As Betsy said, boiling it yourself is really dangerous
although people used to do it. Let me know if you need any recipes using the
boiled caramel, I have several.


MsgID: 0040293
Shared by: Denise, Toronto
In reply to: ISO: Eagle Brand Caramel Pudding/Topping
Board: Cooking Club at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chunky Turkey and Red Bean Chili
  • CHUNKY TURKEY AND RED BEAN CHILI 3 tablespoons plus 1 teaspoon olive oil 1 1/4 pounds Italian-style hot turkey sausage links 2 1/2 pounds ground turkey 5 cups chopped yellow onion 1 large sweet red pepper, stemmed, c...
  • Light and Easy Cake Mix Cookies
  • LIGHT AND EASY CAKE MIX COOKIES 1 (2-layer size) yellow, white or lemon cake mix 2 tbsp. water 2 eggs 1/2 cup vegetable oil 1 tsp. extract (vanilla, almond, coconut, orange or lemon) 1/2 cup finely chopped pecans Con...
  • Pumpkin Swirl Bread
  • PUMPKIN SWIRL BREAD FOR THE BREAD: 1 cup cooked and mashed pumpkin (or canned pumpkin puree) 1/2 cup vegetable oil 3 eggs, divided use 1 1/2 cups plus 1/3 cup sugar, divided use 1 2/3 cups plus 1...
  • Bryan's Chili (using onion soup mix)
  • BRYAN'S CHILI 1 1/2 pounds ground chuck 2 envelopes onion soup mix 2 tablespoons ground red pepper 4 tablespoons chili powder 1 tablespoon garlic powder 1 tablespoon seasoned salt 1 tablespoon ground black pepper 2 ca...
ADVERTISEMENT
  • Russian Chicken with Gooseberry Sauce
  • RUSSIAN CHICKEN WITH GOOSEBERRY SAUCE 4 broiler-fryer chicken quarters 1 teaspoon salt 1/4 teaspoon thyme 1/4 teaspoon rosemary 1/4 teaspoon oregano 2 tablespoons flour 2 tablespoons butter 1 can (16 ounces) gooseberr...
  • Spicy Salmon Stew
  • SPICY SALMON STEW 1 tablespoon olive oil 1 cup diced onion 1 cup diced celery 1 cup diced green bell pepper 2 garlic cloves, peeled, crushed 2 cups chopped tomatoes 1 1/2 cups chicken stock or water 1/2 teaspoon thyme...
  • Oatmeal Shortbread
  • OATMEAL SHORTBREAD 2 cups oatmeal, uncooked 1 cup all purpose flour 1 cup brown sugar 1 tsp. baking soda 1 cup butter, softened 1 tsp. vanilla Mix oats, flour and brown sugar together. Stir in butter and vanilla. Put...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Howard, we used this caramel
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!