Hi, I was wondering if the base and caramel could be made in advance and them frozen?

Carnation says:
Hi Karen, yes it can - but you might find its slightly more crumbly than usual. Use within a few days of freezing.

I MAKE THIS OFTEN AND IT TURNS OUT PERFECTION EVERY TIME ITS A HUGE FAVOURITE FOR MY FAMILY

I love ban offer so much but when I make it the base is always too hard is because I use ginger nut biscuits? Please help

Carnation says:
Hi Andrew, gingernut biscuits are much harder than digestives as they contain much more sugar and golden syrup. Have you tried digestives instead? You could always add a little pinch of ground ginger if you like the flavour?

hello! Im a bit confused on how to prepare the caramel. It says condensed milk needs to only boil for a minute to get brown on this recipe, but other recipes says it needs to boil for like 3 hours. Please explain, thankss!

Carnation says:
Hi Agnese, our Classic recipe means you tip the contents of the can of condensed milk into the melted butter and sugar and cook until bubbling and thick (about 1 minute). The old method was to boil the can of condensed milk in water for 3 hours which we don't advise that you do any more. Alternatively look out for Carnation Caramel which is toffee in a tin and use our Quick Banoffee Pie recipe.

just made it for the first time is chilling in the fridge ready for the half time whistle of footie then ill try a bit. doesnt look quite as good as the picture tho but has set nicely :)

Carnation says:
Nice work Tom - sounds like the perfect half time dessert! What was the footie score? And what would you score our pud?! : )

Easy to make, but I found it a bit sweet

Hi, when i used to make the caramel as instructed by this recipe, the caramel used to set firm after about an hour, but since i started to use the ready available carnation caramel, it does not set firm even after 8 hours in the freezer!! could you please help. Thanks.

Carnation says:
Hi William, our caramel does give a softer result to your banoffee - but we like it a little bit squidgy! If you prefer the more set finish - stick with our classic recipe and it will give you perfect results every time.

When making caramel mixture it turned lumpy and a odd colour but it tasted really good. Anyway to stop it turning lumpy?
Carnation says:
Hi Rosalind, hmm it definitely shouldn't go lumpy - did you stir it all the time while it cooked? The mixture may catch if you don't stir it all the time while it boils.

making caramel mixture but there is a layer of fat on top please help ! what should i do? yummy.

Carnation says:
Hi Karen, when you make the caramel filling make sure that when you melt the butter and sugar they form one smooth mixture before you add the condensed milk, that should help.

I Made It.
I followed the instruction in melting the butter for a minute but as it cools down my caramel turned out as hard as a candy, but the taste of the pie is very good. :)

Carnation says:
, Hi Rosie, not quite sure what went wrong here. Next time, after you've added the condensed milk and brought it to the boil, take it off the heat as soon as you get a thick golden caramel.

hi my little girl tried this she is 12 and did a wonderful job very easy but every time we tried we burnt the condensed milk would it not be better to do it in a Bain-marie?

Carnation says:
, Hi Claire, thats great you have been enjoying some baking with your daughter. Yes, a bain-marie would help. You could also try using a non-stick pan and keep the heat down low.

Hi I made this,

but had to stir on high like crazy which left some brown bits in the caramel, but it was not burnt so you have to whisk quick, otherwise fab recipe. Will try tin of Caramel next time, Carnation of course!!!

just done this but seeing as one of my daughters is a coeliac ive done this useing gluten free biscuits for the base you, nobody could tell the difference.

Just done it for the first time! I think I didn t whip the cream too much, but it s really yummi :)

OK, OK, I followed the recipe to the letter but after spending an hour scrubbing burnt caramel off the bottom of my saucepan I can't help feeling that that step should be done in a bain-marie! Low heat as suggested, still burnt the caramel!

Carnation says:
Hi Nikki, oh dear! Was it a non-stick saucepan? We find these are the best and keepign it over a moderate heat and stirring all the time is best - or just try our Carnation Caramel and just spoon straight from the tin instead! Much easier!

Hi,
My caramel tasted very buttery and was a grainy consistency, any ideas how I can improve this?

Carnation says:
Hi Anna, have you tried our 'quick banoffee pie' recipe? Our Caramel in a tin is perfectly smooth and so easy to use! But otherwise I would suggest using a heavy based saucepan to even out the heating - it sounds like the caramel might have got a little hot in places.

Hi can some tell me why my banoffee pie does not set firm, it's has a film on top but it could still run out of the tin if tilted. I have followed the instructions and boiled it for over 2 mins. This is my second attempt.

Carnation says:
Hi David, sometimes the butter will leave a film on the surface of the caramel if it's not really well mixed with the sugar and condensed milk. Try boiling the mixture just a little longer, and chill it really well.

looks great, going to give it ago today with the kiddiwinkles

Everyone loves this when I make it. Although for a bit of extra indulgence I swap the digestives for ginger nut biscuits. It's gorgeous!

This is so easy to make and my family loved it!

This is my favourite recipe so far all my family loved it,will be making this again and again I'm sure

I love this recipe, sometimes i through in half chocolate digestives and some ground pecans for a bit of extra crunch! and a sprinkle of cinnamon on top yum

This was a big hit with my family and so easy to make.