amanda_pennsylvania
Well-known member
What can I make with it?
I opened a can of condensed milk by mistake (thought it was condensed).
- Thread starter amanda_pennsylvania
- Start date
amanda_pennsylvania
Well-known member
I mean I thought it was evaporated milk.
Rec: No-Mix Layer Bars
No-Mix Layer Bars
1 stick butter
1 cup graham cracker crumbs (I use about 1-1/4 cups)
1 cup flaked coconut (I use about 1-1/4 cups)
1 cup semisweet chocolate pieces (I use about 1-1/4 cups)
1 cup chopped nuts (or walnuts or pecans) (I use about 1-1/4 cups)
1 14 or 15 oz. can sweetened condensed milk
Preheat oven to 350 degrees. Melt butter in 9-inch square baking dish in oven (or microwaving works too). Spread next four ingredients in layers in order listed. Pour sweetened condensed milk evenly over top. Bake 30 minutes or until slightly browned around edges. Cool thoroughly or chill before cutting.
Pat’s notes: So good.
No-Mix Layer Bars
1 stick butter
1 cup graham cracker crumbs (I use about 1-1/4 cups)
1 cup flaked coconut (I use about 1-1/4 cups)
1 cup semisweet chocolate pieces (I use about 1-1/4 cups)
1 cup chopped nuts (or walnuts or pecans) (I use about 1-1/4 cups)
1 14 or 15 oz. can sweetened condensed milk
Preheat oven to 350 degrees. Melt butter in 9-inch square baking dish in oven (or microwaving works too). Spread next four ingredients in layers in order listed. Pour sweetened condensed milk evenly over top. Bake 30 minutes or until slightly browned around edges. Cool thoroughly or chill before cutting.
Pat’s notes: So good.
REC: Fudgy Bonbons...
Fudgy Bonbons
Recipe By
illsbury Bake-Off Grand Prize winner 1994
Serving Size : 60
2 cups semisweet chocolate chips -- (1 package)
1/4 cup butter
1 14-ounce can sweetened condensed milk
2 cups all-purpose flour -- or unbleached
1/2 cup finely chopped nuts -- if desired
1 teaspoon vanilla extract
60 Hershey kisses -- or white and chocolate striped
2 ounces white chocolate
1 teaspoon oil
Heat oven to 350 F.
In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well.
Shape 1 tablespoon dough (use measuring spoon) around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets.
Bake at 350 F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool.
Remove from cookie sheets; cool.
In small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cookies.
Store in tightly covered container.
Yield:
"5 dozen cookies"
Fudgy Bonbons
Recipe By
illsbury Bake-Off Grand Prize winner 1994Serving Size : 60
2 cups semisweet chocolate chips -- (1 package)
1/4 cup butter
1 14-ounce can sweetened condensed milk
2 cups all-purpose flour -- or unbleached
1/2 cup finely chopped nuts -- if desired
1 teaspoon vanilla extract
60 Hershey kisses -- or white and chocolate striped
2 ounces white chocolate
1 teaspoon oil
Heat oven to 350 F.
In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well.
Shape 1 tablespoon dough (use measuring spoon) around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets.
Bake at 350 F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool.
Remove from cookie sheets; cool.
In small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cookies.
Store in tightly covered container.
Yield:
"5 dozen cookies"
REC: Millionaire Shortbread...
Millionaire Shortbread
Recipe By :Epicurious
Serving Size : 30
CRUST:
3/4 cup Flour
1/4 cup Sugar
1/4 cup Butter
CARAMEL LAYER:
1/2 cup Butter
2 tablespoons Corn syrup
1 14-ounce can Sweetened condensed milk
1 teaspoon Vanilla
1/2 cup Semisweet chocolate chips
Crust.
Preheat oven to 350 degrees F.
Mix together the flour, 1/4 cup sugar and 1/4 cup butter until crumbly.
Press into a greased 8- inch square pan. Bake for 10-15 minutes or until golden brown. Cool.
Caramel Layer.
In heavy saucepan, melt 1/2 cup butter. Add the corn syrup and the sweetened condensed milk. Bring to a boil and cook 12-15 minutes, stirring constantly, until mixture turns medium caramel color. Do not let burn.
Remove from heat and stir in vanilla. Pour over crust. Cool.
Melt chocolate chips and spread over the caramel layer. Cool until set.
Cut into bars or squares.
Millionaire Shortbread
Recipe By :Epicurious
Serving Size : 30
CRUST:
3/4 cup Flour
1/4 cup Sugar
1/4 cup Butter
CARAMEL LAYER:
1/2 cup Butter
2 tablespoons Corn syrup
1 14-ounce can Sweetened condensed milk
1 teaspoon Vanilla
1/2 cup Semisweet chocolate chips
Crust.
Preheat oven to 350 degrees F.
Mix together the flour, 1/4 cup sugar and 1/4 cup butter until crumbly.
Press into a greased 8- inch square pan. Bake for 10-15 minutes or until golden brown. Cool.
Caramel Layer.
In heavy saucepan, melt 1/2 cup butter. Add the corn syrup and the sweetened condensed milk. Bring to a boil and cook 12-15 minutes, stirring constantly, until mixture turns medium caramel color. Do not let burn.
Remove from heat and stir in vanilla. Pour over crust. Cool.
Melt chocolate chips and spread over the caramel layer. Cool until set.
Cut into bars or squares.
REC: Fudgy Mint Squares...
Fudgy Mint Squares
Recipe By :Taste of Home, Oct/Nov 2002
Serving Size : 48
10 tablespoons butter -- divided (no substitutes)
3 ounces unsweetened chocolate -- chopped (three 1-ounce squares)
3 eggs -- divided
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup flour
8 ounces cream cheese -- softened
1 tablespoon cornstarch
14 ounces sweetened condensed milk
1 teaspoon peppermint extract
4 drop green food coloring -- optional
1 cup semisweet chocolate chips
1/2 cup whipping cream
In a microwave safe bowl, melt 8 tbsp butter and unsweetened chocolate; cool slightly. In a mixing bowl, beat 2 of the eggs, sugar, and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into a greased 13x9 pan. Bake at 350 for 15-20 minutes or until top is set.
In a mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add extract and food coloring. Pour over crust. Bake 15-20 minutes or until center is almost set. Cool on a wire rack.
In a heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.
Yield:
"4 Dozen Squares"
Fudgy Mint Squares
Recipe By :Taste of Home, Oct/Nov 2002
Serving Size : 48
10 tablespoons butter -- divided (no substitutes)
3 ounces unsweetened chocolate -- chopped (three 1-ounce squares)
3 eggs -- divided
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup flour
8 ounces cream cheese -- softened
1 tablespoon cornstarch
14 ounces sweetened condensed milk
1 teaspoon peppermint extract
4 drop green food coloring -- optional
1 cup semisweet chocolate chips
1/2 cup whipping cream
In a microwave safe bowl, melt 8 tbsp butter and unsweetened chocolate; cool slightly. In a mixing bowl, beat 2 of the eggs, sugar, and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into a greased 13x9 pan. Bake at 350 for 15-20 minutes or until top is set.
In a mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add extract and food coloring. Pour over crust. Bake 15-20 minutes or until center is almost set. Cool on a wire rack.
In a heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.
Yield:
"4 Dozen Squares"
REC: Key Lime Coconut Balls...
Key Lime Coconut Balls
Serving Size : 60
5 cups sweetened coconut flakes -- divided
1 14-ounce can sweetened condensed milk -- (regular, low-fat or fat-free)
1/3 cup light corn syrup
1 tablespoon vanilla extract
2 tablespoons lime juice
1 teaspoon grated lime rind
1/2 cup graham cracker crumbs
1 pound confectioner's sugar
Preheat the oven to 350 degrees F.
Spread 2 cups of the coconut on a baking sheet and place in the preheated oven for 5 to 7 minutes, or until lightly toasted. Toss the coconut once or twice during backing to ensure even browning. Be careful not to let it burn. Transfer the coconut to a bowl to cool completely.
In a large mixing bowl, combine the remaining 3 cups coconut, sweetened condensed milk, corn syrup, vanilla, lime juice, lime rind, and graham crackers. Beat by hand or with an electric mixer until well blended. Slowly add the confectioner's sugar and beat for 2 more minutes. Place in the refrigerator until cold.
With your hands, form the chilled mixture into 1-inch balls. Roll each one in the toasted coconut. Make sure each ball is generously coated. Place them on a large platter in the freezer for at least 1 hour before serving.
Store the snowballs in an airtight container in the freezer for up to 1 month.
Source:
"The Ultimate Candy Book"
Yield:
"5 dozen"
Key Lime Coconut Balls
Serving Size : 60
5 cups sweetened coconut flakes -- divided
1 14-ounce can sweetened condensed milk -- (regular, low-fat or fat-free)
1/3 cup light corn syrup
1 tablespoon vanilla extract
2 tablespoons lime juice
1 teaspoon grated lime rind
1/2 cup graham cracker crumbs
1 pound confectioner's sugar
Preheat the oven to 350 degrees F.
Spread 2 cups of the coconut on a baking sheet and place in the preheated oven for 5 to 7 minutes, or until lightly toasted. Toss the coconut once or twice during backing to ensure even browning. Be careful not to let it burn. Transfer the coconut to a bowl to cool completely.
In a large mixing bowl, combine the remaining 3 cups coconut, sweetened condensed milk, corn syrup, vanilla, lime juice, lime rind, and graham crackers. Beat by hand or with an electric mixer until well blended. Slowly add the confectioner's sugar and beat for 2 more minutes. Place in the refrigerator until cold.
With your hands, form the chilled mixture into 1-inch balls. Roll each one in the toasted coconut. Make sure each ball is generously coated. Place them on a large platter in the freezer for at least 1 hour before serving.
Store the snowballs in an airtight container in the freezer for up to 1 month.
Source:
"The Ultimate Candy Book"
Yield:
"5 dozen"
amanda_pennsylvania
Well-known member
Wow, my teeth are curling! These sound great. I may have to open another can... smileys/smile.gif
melissa-dallas
Well-known member
Peanut Butter Hot Fudge Sauce
Melt about 6 oz of chocolate or chocolate chips in it and stir in 1/4 cup or more of peanut butter.
Melt about 6 oz of chocolate or chocolate chips in it and stir in 1/4 cup or more of peanut butter.
barbara-in-va
Well-known member
Thanks Charlie! I sit here with my mouth watering and nothing but a bowl of Wheaties to eat!
What a let down! I NEED to make these soon.....
What a let down! I NEED to make these soon.....
I've used butterscotch chips too but personally don't like the "fake" aftertaste.
This recipe is so forgiving that you could dump almost anything in it and the results would be delicious. I once used crushed chocolate cookies for crust, have also used shortbread dough, baked it halfway then layered the rest on. Another time I used mac nuts instead of walnuts (have used pistachios, pecans, hazelnuts too), used two kinds of chocolate chips, well, I have abused this recipe in all directions and each time it comes out of the oven so tempting nobody can resist.
This recipe is so forgiving that you could dump almost anything in it and the results would be delicious. I once used crushed chocolate cookies for crust, have also used shortbread dough, baked it halfway then layered the rest on. Another time I used mac nuts instead of walnuts (have used pistachios, pecans, hazelnuts too), used two kinds of chocolate chips, well, I have abused this recipe in all directions and each time it comes out of the oven so tempting nobody can resist.
sandi-in-hawaii
Well-known member
Me too! Are there good and bad butterscotch chips? Or are they all bad?
I think I've tried the Nestle's ones, as well as the Guittard, but didn't like either.
I'm always tempted to try the ones from King Arthur flour, but don't want to be disappointed.....
I think I've tried the Nestle's ones, as well as the Guittard, but didn't like either.
I'm always tempted to try the ones from King Arthur flour, but don't want to be disappointed.....