What do you use swetened condensed milk for?

[CyndiinOKC]

We bought a CASE of sweetened condense milk today and I have no idea what to make with it.

Also, a case of peanut butter, a case of cheerios, two cases of sugar cookie mix, one case of brownie mix and a huge canister of coffee creamer (to make homemade hot chocolate mix in bulk).


Any ideas?!


It was a case lot sale at the commissary.


ETA: And we bought a case of spaghetti, too so if you have any great spaghetti recipes please........do tell!

[Hollie in SC]

A friend calls sweetened condensed milk "that magical ingredient that makes everything tastes good". :D

In our family it is most commonly used in
fudge (http://www.eaglebrand.com/detail.asp?rid=48)
lemon pie (http://www.eaglebrand.com/detail.asp?rid=1278)
layer cookies. (http://www.eaglebrand.com/detail.asp?rid=650)
:yum:

[AndreaD]

YUM! The layer bars that Hollie posted are MY favorite. Also my dad's carmel popcorn recipe calls for sweetened condensed milk.

[Robin in Colorado]

Hey, there, I am only on here for a second but... I use sweetened condensed milk for fudge, in certain cookies, in Tres Leche cake and in home made ice cream.

I will be GLAD to share my ice cream recipe; it is sooo easy and a great way to use up all that milk. Also, you can go to the Eagle Brand website and get recipe ideas.

Now, down to business: I have an unbelievable spaghetti sauce recipe that freezes well. I just took a bag out of the freezer for dinner tonight, MOF. And a wonderful freezes well chicken spaghetti recipe also.

So, I am totally in the middle of something right now. Remind me in a bit and I will share all those recipes with you, okey dokey?

[Kelly TN]

I have an AWESOME :yum: cookie recipe that calls for that- Ross won 1st place at the fair today with them! I'm not sure I'll share the recipe though! :roflol:

Kelly

[Shawn, Northwoods-MI]

Payday bars
Fudge
Cheesecake
caramel sauce- you can make this directly in the can, unopened, and re-label with a personal printed label and give as gifts.

[Hollie in SC]

caramel sauce- you can make this directly in the can, unopened, and re-label with a personal printed label and give as gifts.

Tell us MORE!

[Carol S]

For the sauce, google dulce de leche and condensed milk or some similar combination.

[Hollie in SC]

Thanks Carol. I found this
http://www.milk.com/recipes/dessert/dulce-de-leche.html

[TeresaSan]

Hollie, just be careful, if for some reason your water boils down too far, your can will EXPLODE. Maybe not with the holes in it, but I would still be leary.

Another option is to put an unopened can of the condensed milk in a crockpot. Cover it with water and cook it on low all day. Take it out and put in the refrigerator, still unopened. The next day you can open the top and the bottom of the can and the caramel like yummy stuff will slide out. You can spread it between two graham crackers and put whipped cream on top!! It is an awesome treat!!! :yum: :yum: :yum:

Brings back childhood memories. My bf laughed at me once when I described it, so I made some and took it to her house and she LOVED it. My dh thinks it is too rich, but what does he know! LOL!

ETA: Shelly's post is what I was talking about. I know it will explode, because it happened to my sister. She forgot it was cooking and the water got too low. If you have a crockpot, you won't have to keep checking the water level. Makes me feel safer, anyway, and it works!

[Shelly in MN]

This is roughly the same recipe that is in the back of the Spanish Powerglide course. It does have a Spanish name, but I can't remember what it was. :blush:

We made it once and it is :yum:

In the Powerglide recipe, it says that once the can has cooled completely, use a can opener to open both sides, then push the contents out. Slice the 'log' of caramel into small chunks and roll them in coconut, nuts, crushed cookies, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Caramel Sweetened Condensed Milk

1 can sweetened condensed milk (not evaporated)

Remove label from can. Place unopened can in the bottom of a very deep pot, such as a deep dutch oven. Cover with water so that the water is 3 to 4-inches above the can. Bring the water to a boil and boil steadily for four (4) hours.

Note: You must make sure that the can is always totally covered with water. Never let the water level get down to the top of the can, because this could cause the can to explode.

[Lynna]

Homemade Carmel Pie!

Take 2 cans of milk, DO NOT OPEN THEM UP!, and but them in a deep pan can cover with water. Bring to a boil and simmer for 3 hours, making sure the water stays over the top of the can.

DO NOT OPEN FOR 12 HOURS! they will explode! but you can take them out of the water and set on the counter underneath a towel.

Get one Graham Cracker pie crust and scoop out the Carmel of the can and cover with wrap. Let set in the freezer for about 2 hours then top with whip cream, chocolate chips and nuts (what every you want)

When you cut, MAKE SMALL PIECES! You will get twice as much pie out of one crust. It is so rich, if you eat a whole peace you have committed a deadly sin and you will have to repent for it on Sunday morn!

Lynna

ETA: This is better than O'Charlies Carmel Pie!

[Oney]

I have an AWESOME :yum: cookie recipe that calls for that- Ross won 1st place at the fair today with them! I'm not sure I'll share the recipe though! :roflol:

Kelly

That is so not nice! :lol:

[AngieCott]

I do mine in the crockpot a little differently. Pour the sw. cond. milk into a glass measuring cup or other container and place in crock pot. Fill the crockpot up around the measuring cup with water so that it comes up to the level of the milk. Cover the cup with foil so condensation doesn't get inside. I put it on high for a few hours, or until the color looks caramel like and it is thick. This is so amazing in a graham cracker pie crust with whipped cream and then a broken candy bar (I love snickers) over the top. It's always a huge hit at gatherings! :yum:

[TeresaSan]

I caramelizes the same way if you leave it in the can. It sounds great!

[Renee in IN]

You ladies are sinful!!:lol: Between this and the Hot cocoa mix in another thread my diet will be out the window. Shame on you. Of course I will have to try the caramel idea. I have never heard of that.

It must be the cooler weather making us start that "load up so we can hibernate for the winter" behavior. Sort of like nesting when childbirth is coming.

:group:

[Julie Y]

Well, I didn't have much interest in "sweetened condensed milk" as a topic until it kept getting more and more responses so I had to peek in and see what was going on. And then, of course, the idea of boiling an unopened can for four hours and ending up with caramel was just too fun to resist. So, we made some last night and it's delicious! We're spreading it on apple slices today.:yum:

This ranks right up there with the omelets-in-a-baggie for fun food ideas I've learned here! :lol:

[Lindy]

I'm like Julie Y I wasn't interested in sweetened condensed milk either... :roflol:
now I am though!

we are going to have to try this!!!!

[Hollie in SC]

So, we made some last night and it's delicious! We're spreading it on apple slices today.:yum:

This ranks right up there with the omelets-in-a-baggie for fun food ideas I've learned here! :lol:


:clap: My dh will love it!!

[Alicia]

This is what I use sweetened condensed milk for ~ Brigadeiros. :yum: I was an exchange student to Brazil when I was 16. The family I lived with made this delicious treat, and I brought the recipe home. I use Nestle's Quik in mine, and pour the mixture into a pie plate after it's cooked.
This tells the history behind Brigadeiros too.
http://www.maria-brazil.org/brigadeiros.htm

[Marcygirl]

we just like to pour it over fresh berries (blackberries and blueberries are the favorite). Yum-O :yum:

But now, thanks to you ladies, I'm gonna have to try the caramel thing!

[Robin in Colorado]

I'm cooking it now!

[Lynna]

BTW: the reduced fat SCmilk works great too. It is not as firm when you open the can but it firms up in freezer!

Lynna

[Julia in MO]

A tried-and-true classic recipe using sweetened condensed milk. In fact, as soon as I log off the computer, I will make up a batch for the kids! (Of course, I will have to taste-test, just to make sure that it turned out ok. ;)


* Exported from MasterCook *

Magic Cookie Bars

Recipe By :"Eagle Brand All Time Favorite Desserts" pamphlet
Serving Size : 24 Preparation Time :0:10
Categories : Cookies Desserts
Easy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
14 ounces Eagle® Brand Sweetened Condensed Milk -- (one 14-ounce can) -- NOT evaporated milk
6 ounces semisweet chocolate chips -- (1 cup)
3 1/2 ounces flaked coconut -- (one 3.5-ounce can)
1 cup chopped nuts

Preheat oven to 350°F (325°F for glass dish).
In a 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly.
Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.
Makes 24 to 36 bars.

Start to Finish Time:
"0:35"
T(Baking Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 199 Calories; 13g Fat (54.1% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 109mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 4098 0 1465 0 5226 0

[Julia in MO]

Another family fave made with sweetened condensed milk:


* Exported from MasterCook *

Fudge Ribbon Cake

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Cakes Desserts
Easy Luncheon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 1/4 ounces chocolate cake mix -- (one 18.25- or 18.5-ounce package)
8 ounces cream cheese -- softened
2 tablespoons margarine or butter -- softened
1 tablespoon cornstarch
14 ounces Eagle® Brand Sweetened Condensed Milk -- (one 14-ounce can) -- NOT evaporated milk
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350°F. Prepare cake mix as package directs. Pour batter into well-greased and floured 10-inch fluted tube pan.
In small mixer bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla, until smooth. Pour evenly over cake batter.
Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Cool thoroughly. Glaze or garnish as desired.
Makes one 10-inch cake.

Source:
""Eagle Brand All Time Favorite Desserts" pamphlet"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 383 Calories; 18g Fat (41.8% calories from fat); 7g Protein; 51g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 480mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 3 1/2 Other Carbohydrates.

NOTES : This moist and delicious cake looks impressive when sliced. I like to pour a chocolate glaze on the whole cake after it has cooled. -jlw

Nutr. Assoc. : 0 0 4098 0 1465 0 0

[Barb Cash]

Okay, I have to just say that this thread sort of grossed me out to read it! :p :lol:

SCM gives me the shivers and the only thing I use it for is my key lime pie recipe to which I add lots of key lime juice to balance it out. I almost threw up once when someone who is not on these boards anymore said she ate it with a spoon out of the can! :p

I may have to get eat something salty just to get the sweet taste out of my mouth after reading this! :lol:

[mariah m]

We used around here for rice pudding and I like a spoonful in my coffee.

[CyndiinOKC]

Thank you all for the recipes! I am trying to resist the temptation to make the 'in the can' caramel sauce!

[Robin in Colorado]

Thank you all for the recipes! I am trying to resist the temptation to make the 'in the can' caramel sauce!


Resistance is futile.

If you don't satisfy your curiosity, you'll begin dreaming about it. Just get it over with and make the pie. Make sure there are at least 20 people at your house to share it or you'll carry it on your hips forever.

We have renamed this "Danger Pie." If you don't cook it properly, it will explode. If you do cook it properly, you'll eat it and you'll explode. :lol:

I found the way we like it best is to slice it thinly, drizzle with chocolate syrup, give it a good dollop of whipped cream, and sprinkle it with crushed walnuts.

[Barbra in FL]

If you want a serious chocolate hit, try this.

Bake any kind of chocolate cake in a 13x9 pan. After it has cooled, poke holes in the cake with the end of a wooden spoon. Pour a can of sweetened condensed milk over the top. Then spread a jar of hot fudge topping on top of that and then cover it all with cool whip and refrigerate for a couple of hours. It is SOOOO good and believe it or not, I've made a low fat version using all fat free stuff (except for the cake).

[AnniePinTX]

I personally would love to just eat sweetened condensed milk straight out of the can! That's the one time I don't let the girls lick the spoon....I get it! :lol:

[CyndiinOKC]

If you want a serious chocolate hit, try this.

Bake any kind of chocolate cake in a 13x9 pan. After it has cooled, poke holes in the cake with the end of a wooden spoon. Pour a can of sweetened condensed milk over the top. Then spread a jar of hot fudge topping on top of that and then cover it all with cool whip and refrigerate for a couple of hours. It is SOOOO good and believe it or not, I've made a low fat version using all fat free stuff (except for the cake).



:eek: OhmyGOODGRAVY!!! My teeth hurt just READING that recipe!!! :eek:

[Shelly in MN]

Okay, I broke down and made the caramel pie tonight. We'll have it for dessert after supper tomorrow. (If I can wait that long.) :p

Just thought I'd mention that on the inside of the Carnation label is a statement that cooking the caramel in the can is not recommended.:eek:

The one and only time I made caramel from SCM before, I cooked it in the can but if I do it in the future, I'll put it in an open container like I did tonight.:)

[Sheri]

I see someone else posted a similar recipe, but one of my friends used to make this:

Better than S*x cake (or as we retitled it for our church cookbook: Heavenly Heath Cake)

Bake a chocolate cake in a 13 X 9 pan, poke holes in it while hot, pour sweetened condensed milk over it, then pour a jar of hot caramel sauce over that. Cool. Top with cool whip and crushed up heath bars (or toffee bits).

It's VERY rich. But oh sooooo goood!

[Lynna]

Okay, I broke down and made the caramel pie tonight. We'll have it for dessert after supper tomorrow. (If I can wait that long.) :p

Just thought I'd mention that on the inside of the Carnation label is a statement that cooking the caramel in the can is not recommended.:eek:

The one and only time I made caramel from SCM before, I cooked it in the can but if I do it in the future, I'll put it in an open container like I did tonight.:)

I understand your concern but three generations of cooks in my family have cooked it in the can and have had no problems.

[Shelly in MN]

I understand your concern but three generations of cooks in my family have cooked it in the can and have had no problems.

As I said, I've made it in the can as well and there was no problem. :)

I was simply stating what was on the Carnation label and what I would be doing in the future, no pressure on anybody else. :kiss:

[TeresaSan]

The SCM people have to put that warning on the can for liability reasons. They don't want people having the can explode and getting hurt and blaming them. There could have been some serious damage done to anyone in the room, when that can exploded at my sister's house. Luckily, no one was in the kitchen at the time. There could have been cuts from the can, burns from hot milk, etc. My sister had SCM on her ceiling. I don't think they every got it ALL off.

Anyway, I think the safest way to do it in the can is to do it in the crockpot, because you don't lose any of the water to evaporation, like you would on the stovetop. Cooking it in other containers works as well.

The process doesn't matter, it is the yummy results that matter! :yum:

[Shelly in MN]

Agreed, Teresa. :cool:

Having the caramel pie right now. Oh, baby.:yum: :yum: :yum:

[Jamie S]

I thought someone else would have this posted, but I didn't see it so here goes! It is a fave of my mil, dh, and fil - they request it for their birthdays! My mil passed it on to me, I had never had it before but it is great! You can use light everything!

Cherry Cream Cheese Pie
1 graham cracker crust
1 (21 ounce) can dark bing cherries
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
2 T cornstarch

DIRECTIONS
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; Stir well by hand! Do not use mixer (it won't set properly). Stir until mixture thickens - takes a few minutes.

Fill graham cracker crust evenly. Refrigerate while making topping.

Topping:
Drain cherries into sauce pan and reserve cherries in separate bowl. Mix cornstarch and juice together until smooth. Heat over medium heat until thickened. Remove from heat and let cool. Add cherries to thickened juice and just before serving, spread the cherry topping over the pie. :yum:

[Michelle]

Okay, I have to just say that this thread sort of grossed me out to read it! :p :lol:

SCM gives me the shivers and the only thing I use it for is my key lime pie recipe to which I add lots of key lime juice to balance it out. I almost threw up once when someone who is not on these boards anymore said she ate it with a spoon out of the can! :p

I may have to get eat something salty just to get the sweet taste out of my mouth after reading this! :lol:


:lol: :roflol: I agree! Most of the people I know think I am so strange becuase I don't like SWEET things :lol: One bite is more than enough for me!

[Lynna]

Agreed, Teresa. :cool:

Having the caramel pie right now. Oh, baby.:yum: :yum: :yum:

Can I come over????? PLEASE!!!!!!!

[Shelly in MN]

Can I come over????? PLEASE!!!!!!!

Absolutely!! This stuff is so rich:eek: that a little dab will do ya. There is plenty left for company. :D

[Lynna]

Absolutely!! This stuff is so rich:eek: that a little dab will do ya. There is plenty left for company. :D

I like to take it to pot luck dinners because a little dab will do ya!