Get your sweet tooth ready. This post is going to be a syrupy sugar rush!
Most of the cans of sweetened condensed milk in my pantry are destined for homemade ice cream. My base recipe uses a can of this gooey goodness and half & half. I stir in other ingredients for a variety of flavors.
Here are some of my ice cream recipes and a couple other recipes as well:
- Coffee Ice Cream
- Hot Chocolate Ice Cream
- Mint Chocolate Chip Ice Cream
- Chocolate Chip Peanut Butter Cookies – no eggs!
- Mocha Fudge
Now it’s your turn. Show me the sweets! Link up any recipe on your blog that uses sweetened condensed milk. It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog. I only ask that you include a link back to Eat at Home in your post. You can link directly to this post or use the button in the sidebar.
Another yummy Wednesday! Thanks for hosting Tiffany!
~Liz
I love that it makes caramel sauce! Just boil it for about 4 hours. (Make sure you keep adding water to cover the can.) Add it to a graham cracker crust and you have an awesome caramel pie!! We live in Mexico and we can’t get good caramel, so this works perfect for us! Make sure you remove the label 🙂
Yum! I’ll come back later and expect to see a ton of great desserts! Thanks!
Oh my! Coffee Ice Cream AND Hot Chocolate Ice Cream? Oh wait and my favorite–Mint Chocolate Chip…
Now I *really* want ice cream! 🙂
I have been waiting for this one to come up so I can share this great Homemade Sweetened Condensed Milk recipe with everyone. Why make your own? It is much cheaper than purchasing it at the store. This recipe makes the equivalent of 3 cans of purchased sweetened condensed milk so you can divide it up equally or into those odd amounts that recipes sometimes call for, and it really is like what you get from the can. The only drawback is you need to plan ahead as it needs to chill overnight to thicken up. It will keep a week or so in the refrigerator or can be frozen.
Sweetened Condensed Milk Substitute
1 can (12-13 oz.) evaporated milk
4 c. sugar
1 c. nonfat dry milk powder
6 T butter or margarine, softened
Combine all ingredients in a saucepan and heat over low heat until sugar and butter or margarine dissolve. Divide evenly into 3 equal portions and refrigerate overnight.
I freeze this in tall, 1 lb. sour cream containers. Let thaw in the refrigerator, or, if I am in a hurry I run hot water over the container until the contents will come out and then put in a glass container and microwave at 15 second intervals stirring as necessary until thawed. You can make this fat free by using evaporated skim milk and leaving out the butter. You might also be able to make it with Splenda, but I have not tried that.
Now, I am going to go thaw some out and make those Crescent Layer Bars and the Fudge shown above.
How cool is that? I had no idea sweetened condensed milk could be made homemade. And you can freeze it too! Awesome!
Great recipes! Thanks for hosting the hop.
I don’t use condensed milk often and have no recipes with it so I have to pass this week. I will check out everyone else.