Baking quick questions

lostinrates

mrs_tooti-frooti wrote: »

Hi,

I seem to have a stock of evaporated milk, condensed milk, chocolate filling and one that just says caramel on the front.
They are all Carnation brand.

What can I do with them? I do remember somebody saying long ago that you can pan boil one of them and it turns to fudge - no idea which can be boiled and no idea how long for??!!!

Any help will be appreciated.

Ta,

The one that says caramel on the front is essentially what you get when you boil a tin of normal condensed milk AIUI. Its for things like banoffee pie or where dulce de leche is called for.

life_in_termoil

lemon meringue pie
treacle tart
egg custard

lurkey*is*here

mmmm cherry bakewell I use these when Im making more than a few for my mother in laws parties
fill with a layer of cherry pie filling and top with frangipan and chopped almonds

uolypool

What about fudge tart:drool::drool:

mrs_tooti-frooti

I thought it might be, just don't really know what to use if for without going out and spending cash on pastry cases etc.

LJM

the caramel one in banoffee pie is delicious

LJM

fill will lots of fresh sliced fruit and jelly yum

ChocClare

Evaporated milk you can use like ordinary milk - you could use it to make a rice pudding for example - put the tin in a jug and make it up to a pint with water, then proceed in the normal way. Basically a 400g tin (or whatever it is) makes a pint of milk for use in puddings or pancakes or yorkshires etc.

IF YOU HAVE CHILDREN (very sweet warning follows), then you can put the can in the fridge overnight so it's really cold, then pour the can of milk into a bowl and whisk for ten minutes (this is really only for Kenwood Chef owners, LOL!) until it turns into this amazing, thick foam, almost like styling mousse. It tastes about as nice at this stage, as all it is is whipped milk Anyway, if you whisk into this a melted jelly - any flavour you like - made up with only about a quarter of a pint of hot water and then left to cool as much as poss, then it makes a lovely - though very sweet - mousse which will set quite happily and makes a nice pudding for kids. My mum used to make this in the 70s. She also used to put it on a base of bashed digestive crumbs and butter (like a cheesecake) if we had to do something fancy :rotfl:

I hasten to add that my mum is a brilliant chef - these were just the fashionable things then!

jcr16

having never bought one i not sure if this would work, but how about a nice bakewell tart, or lemon merquire ?

or is it already cooked and there for you don't cook it again, so just need filling ?

if so then i might make a cheese cake no bake filling with condensed milk, cream and philly with lemon juice and grated lemon rind.

Horse_Owner

Really easy fudge recipe
350g granulated sugar
25g unsalted butter
175ml evaporated milk
100g dried fruit or nuts
300g chocolate

put sugar butter and evap in saucepan and heat until sugar dissolves. Bring to the boil and simmer and stir continuously for 5 minutes. Remove from heat and add nuts/fruit and chocolate. stir till chocolate has melted. spread into a tin and chill for one hour. Yummy!