Condensed milk

recovering_spendaholic

Millionaire Shortbread!! Just make some shortbread (6oz flour, 4oz butter, 2oz sugar - rub all in together till combined, roll out and line base of a 7" cake tin and bake about 15 mins 180) Mix condensed milk in pan with some syrup (or sugar) - about equal amounts and 20z or so of butter - boil until it turns into a lovely golden brown and the set test (a little bit wrinkles if you put it on a cold saucer) works. Spread this on shortbread and top with melted chocolate before buying larger jeans (lol!)

Aril

Whip up a pot of double cream so it's thick then add to the condensed milk. Add lemon zest and juice of lemon [my recipe says 3 but from experience that's way too sour] I suggest adding some and tasting then crumble a flake on top and chill.
Aril

black-saturn

When I was in Vietnam they used condensed milk as milk in their coffee. They cant use much ordinary milk in the country as theres no electric and it's too hot to keep the milk fresh. It gives it an unusual taste and you dont need any sugar.

Lizzy

I agree with the first one but i boil mine in the tin for a couple of hours which turns it into toffee. Use a biscuit base add the cooled toffee, top with banana and cream and a beautiful banoffee pie appears.

Yummmmmmm

Lizzzy

arkonite_babe

How about tangy lemon cheesecake??

Make a basic cheesecake base with digestives and butter. While it chills, put condensed milk in a bowl, add lemon juice and whisk until the condensed milk thickens. Taste and add more lemon juice until it is as sweet or sharp as you like, then add some grated lemon zest. Pour this onto the chilled base and leave to set in the fridge. Serve garnished with a strip of lemon zest.

Dead easy to make and it is sooooooo yummy

Noozan

Has anyone tried boiling a tin of condensed milk to make caramel?

I've got a recipe for blackberry and butterscotch crumble tart and it says that if you can't get dulche leche (I think that's what it said...) then you could boil a tin of condensed milk for 3 hours to get a substitute.

I've dug a tin of condensed milk out of the cupboard but it says on the tin "Do not boil unopened can as bursting may occur"

If it's ok to boil; can I do several tins in the slow cooker?

Thanks in anticipation!

kittiwoz

I don't know about the slow cooker but to boil it on the hob you can do one of two things: Either pierce the top of the can and stand in water to about 2/3 of the way up, or bash the side of the can to put a big dent in it, then keep an eye on it while it boils and if the dent gets forced out by the pressure take the can out of the boiling water immediately.

I actually think you can probably get away with heating in it a bowl over a pan of boiling water and stirring like crazy constantly til it reaches the right consistency. It will only take a few minutes, certainly not more than ten. I did try this once and the stuff at the bottom caught a bit but I was being remiss in my stirring. I just scooped out the top layer and used that and it was OK.

comping_cat

Not sure about the slow cooker, but i have boiled tins of condensed milk before when ive made banoffee pie, normally about 1 1/2 hours and that has been fine, just make sure there is water in the pan at all times. 3 hours seems a long time, 1 1/2 hours does make a nice caramel, so you prob wouldnt need longer than that. You must always be very careful when opening the can, cos it can explode, i leave it to cool for a while before opening as well.

halloweenqueen_2

Did mine from a gary Rhodes book, 3 hours without denting or piercing tin, gorgeous, was a bit worried that it would explode but even though it craked and groaned was fine, funnily enough was asked to make another one yesterday, if you don't open the tin you can keep it in the fridge without it going off as well, so you can make a few.

rumblytum

Hi,

As promised, here's the fudge recipe:

3 oz butter
1lb caster sugar
2 tbsp golden syrup
3 tbsp water
1 tin condensed milk
1 tsp vanilla extract

Optional: raisins, glace cherries, melted chocolate, crystallised ginger etc

Melt the butter, sugar and syrup with the water in alarge heavy bottomed saucepan. Stir until the sugar has completely dissolved. Add the condensed milk and bring to the boil. Boil, sitrring continuously, until the mixture turns golden brown. Mix in any extra ingredients. Remove from the heat, beat with a wooden spoon until thick. Pour into a greased tin, leave to cool.
When almost cool, mark into squares. Keep in fridge.

I don't see why you can't halve the quantities if you've only got half a tin.

Yum!

Kind regards

rumbly