Put a spoon in it....lick spoon, repeat!
Linda C

What Linda said ... mmm (slurp!)

These are so good!

Caramel Pecan Bars

1 1/2 cups all-purpose flour
3/4 cup lightly packed brown sugar
1/2 cup oats
1/2 cup butter, cold
1 egg, beaten
3/4 cup chopped pecans
1 can (300 mL) Regular or Low Fat Eagle Brand sweetened condensed milk
25 caramels, unwrapped
1/4 cup butter

1. Combine flour, brown sugar and oats. Cut in butter until crumbly. Stir in egg and nuts. Mix well. Reserve 1 1/2 cups (375 mL) crumb mixture.

2. Press remainder firmly onto bottom of greased 13 x 9-inch (3.5 L) baking pan. Bake in preheated 350°F (180°C) oven for 15 minutes.

3. Heat Eagle Brand, caramels and butter in saucepan on low heat, stirring constantly until smoothly melted. Pour over crust.

4. Sprinkle reserved crumbs evenly on top. Bake 20-25 minutes or until golden and bubbly. Cool. Cut into bars.

I'd make 7 layer bars, an old recipe, but I love 'em.

Seven Layer Magic Bars
Yields: 12 servings

1/2 cup butter
1 cup graham cracker crumbs
2 cups semisweet chocolate chips
2 cups butterscotch chips 1 cup flaked coconut
1 cup salted peanuts
1 (14 ounce) can sweetened condensed milk

DIRECTIONS:
1. Melt the butter or margarine in a saucepan. Mix with the graham cracker crumbs. Press the mixture into the bottom of a 9 x 13 inch pan.
2. Layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers.
3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool. Cut into bars.

Or make key lime pie, that's pretty good too!

Key Lime Pie
Yields: 8 servings

INGREDIENTS:
1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted
3 eggs
1/2 cup key lime juice
1 (14 ounce) can sweetened condensed milk
1 pinch salt
1 pinch cream of tartar
1 cup heavy whipping cream
1 lime, sliced

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
2. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
3. To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
4. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

Annie

I've got a few. I use it in. Creamy Baked Cheesecake

NanaPuddin

Lime pie is the best use of it - my recipe is similar to Annie's. Another dessert that is excellent is Cherry Cream Crunch, although this is an old recipe and calls for the old 15-1/2 oz can of milk. So did my lime pie recipe, and so I added a couple of tablespoons of cream cheese and some cornstarch to make up for the lost liquid.

Lars

Linda, Petaloid, really? Isn't it kind of slimy?

The bars... I forgot all about those. In true POOP style, I think I can make a combination of Khandi's and Annie's recipes. I have flour, butter, oats, eggs, nuts, brown sugar, but no graham cracker crumbs... so I'll use that as the base, then chopped nuts and chocolate chips drizzled with the condensed milk.

It's probably a bit too sweet for me, but I think DS might like this as a treat. I did as a kid.

And for the second can, I'll try the cheesecake when I next go shopping. Thanks all!

1. get a spoon. (that's it!)

2. use it as the milk and sugar for Thai iced coffee - VERY strong coffee and a good dollop of the condensed milk to make a cafe au lait colored drink; excellent with hot, hot Thai food

Gosh, I remember when I was a kid, the mother of a friend of mine used to make jello, and drizzle it with sweetened, condensed milk.

I liked it at the time...but I rather think that it would gross me out now!

Leche flan!

If you're not worried about calories, this one is over the top:

It's a lemon slice which can be served as a dessert with a mound of whipped cream on the side of the plate.

LEMON GRAHAM SLICE

1 1/2 cups (350 mL) Graham cracker crumbs
1/3 cup (75 mL) packed brown sugar
1/2 teasp (2 mL) baking powder
1/8 teasp (0.5 mL) salt
1/2 cup (125 mL) butter or margarine

10 oz (284 mL)sweetened condensed milk
1/2 cup (125 mL) lemon juice
1 teasp (5 mL) vanilla

Bottom Layer

Crumble first 5 ingredients together well and pack into 9 x 9 inch (22 x 22 cm) ungreased pan. Set aside.

Top Layer

Combine milk, lemon juice and vanilla in bowl and stir. Spread over bottom layer. Bake in 350°F (180°C) oven for 20 to 25 minutes. Cool and cut into 36 squares.

Source: "Company's Coming" - 150 Delicious Squares
Jean Paré

*********************************************

SharonCb

Spread it on toast!

Honestly, there are infinite uses for condensed milk. I'm never without a tin or two in my pantry. It is, for me, an indispensable staple. I strongly recommend the Spoon and Lick recipe, although I prefer the Spoon and Slurp recipe, myself.

Condensed milk isn't just for sweet things. I make my own mayonnaise with just condensed milk and vinegar. I like to add a little hot English mustard to the mixture, but you can play around with it as much as you like by using different vinegars, different mustards, or by adding tomato paste, or gherkins, or assorted herbs or whatever you like for flavour. It keeps for ages and ages, and I use it on green salads, potato salads, coleslaw, for Tartare Sauce, you name it.

Below, a tiny selection of recipes I have which use condensed milk. I could spend a few more hours copying and pasting if I felt inclined, but this should do for starters!

Chocolate Fruit Dip:
185g dark chocolate, chopped
1/2 cup sweetened condensed milk
1/3 cup Kahlua or other liqueur

Melt chocolate, stir in the condensed milk. Add the liqueur and whisk until smooth. Refrigerate until thickened. If desired, the fruit may be dipped first in the chocolate, then into some whipped cream.

Apple and Celery Salad
2 tablespoons condensed milk
1/2 teaspoon sugar
1/8 teaspoon salt
1/2 teaspoon prepared mustard
pinch cayenne
3 dessertspoons vinegar (1 dessertspoon=2 teaspoons)
125ml cream or milk
2 apples, peeled and diced
1 head white celery, diced
curled celery
chopped nuts

Place condensed milk in a basin with sugar, salt, mustard, and cayenne. Add vinegar gradually, stirring well, then add cream or milk slowly and mix well. Combine apples and diced celery, pour dressing over. Serve garnished with curled celery and chopped nuts.

Baked Rice Pudding (1)
3 generous tablespoons rice
1 cup condensed milk
2 cups water
pinch salt
vanilla or other flavouring
2 teaspoons butter
pinch nutmeg

Put the rice into a buttered pudding dish, add remaining ingredients and mix well. Sprinkle a little nutmeg on top and bake at 150°C for 1 1/2-2 hours until set. Serve hot or cold. [This is very rich. You might prefer to use half the condensed milk and dilute it to measure with water.]

Cherry Cheesecake
250g plain chocolate biscuits, crushed
1/2 teaspoon cinnamon
125g butter, melted

Filling:
400g can sweetened condensed milk
250g cream cheese, softened
6 tablespoons lemon juice

Topping:
425g can cherry pie filling
1 tablespoon brandy (optional)

Mix the crushed biscuit, cinnamon and butter together. Press into a 20cm flan ring on a baking sheet to form a shell and chill well. Gradually beat the milk into the softened cream cheese and then add the lemon juice. Pour into the prepared crumb shell. Allow to set before topping with the cherry pie filling and brandy mixed together. Chill well before serving.

Fluffy Chocolate Pudding
410g tin condensed milk
60g chocolate
1/3 cup water
2 egg whites, stiffly beaten

Melt chocolate over simmering water, add condensed milk and stir over rapidly boiling water for 5 minutes until thick. Remove from heat. Add water. Cool for 5 minutes, then fold in egg whites. Place into dessert dishes and refrigerate.

Eggless Chocolate Cake
200g sweetened condensed milk
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
125g self-raising flour
1 1/2 tablespoons cocoa
60ml melted butter or margarine
1 teaspoon vanilla

Preheat oven to 200°C. Grease and flour an 18cm cake tin. Sift the flour, cocoa, baking powder and bicarbonate of soda together. Mix the condensed milk, flour, water, vanilla and melted butter thoroughly. Spoon mixture into prepared tin and bake for 10 minutes. Reduce temperature to 180°C and bake for a further 15 minutes. Cool, ice if desired.

Rum Balls (2)
1 packet plain sweet biscuits, crushed
1 cups coconut
1-2 tablespoons cocoa
3/4 cup sultanas (optional)
140g tin condensed milk
2-3 tablespoons rum
extra coconut

Combine all ingredients, roll teaspoonfuls of mixture into balls, roll in extra coconut. Chill at least 1 hour before serving.

Condensed Milk Teacake
2 1/2 cups self-raising flour
1 egg
1 dessertspoon sugar
2 tablespoons condensed milk
1 dessertspoon butter or margarine

Sift flour and rub in butter. Add sugar. Beat the egg and combine with the condensed milk and just enough warm water to make a light workable dough. Shape into a roll, glaze with milk and a little sugar and bake in a hot oven. May be served hot or cold, with butter.

Condensed Milk Icing
1 cup sifted icing sugar
1 good teaspoon lemon juice
condensed milk
flavouring as desired (finely grated orange or lemon rind, vanilla, cocoa, melted dark chocolate, coffee or coffee essence etc)

Blend all ingredients, adding enough condensed milk very gradually to make the mixture into a thick cream.

Crunchies
1 1/4 cups sweetened condensed milk
1/3 cup peanut butter
2 cups cornflakes

Mix the condensed milk and peanut butter thoroughly. Stir in the cornflakes and drop in spoonfuls on a greased oven slide. Bake at 180°C 15 minutes, or until browned. If desired, istead of cornflakes 3 cups coconut or 1 cup of chopped nuts may be substituted.

Eggless and Butterless Kisses
self raising flour
condensed milk
coconut

Blend equal quantities of flour and coconut to a stiff dough with condensed milk. Put small balls of dough onto a warm oven tray, allowing room for the biscuits to spread a little. Bake at 180°C until nicely tinted.

Note: The dough should be very stiff. Flavouring essence such as vanilla or almond may be added if desired.

120 Biscuit Recipe
500g butter or margarine
12 tablespoons castor sugar
440g tin condensed milk
5 cups self raising flour

Cream together butter or margarine with castor sugar. Stir in condensed milk and flour. Mix well. Divide into sections, depending on which of the following additions you want to add: muesli, apricot and coconut, coconut, chocolate chips, mashed banana, rolled oats, chopped nuts, dates, or others as desired. Drop spoonfuls onto a greased oven slide and bake at 180°C until done.

Apricot Slice (NO BAKE)
125g chopped dried apricots
60g chopped marshmallows
1/3 cup condensed milk
125g crushed plain biscuits
30g chopped nuts
1/4 teaspoon vanilla

Mix together well and press into slice or log tin. Top with coconut and refrigerate until firm.

Caramel Slice (2)
1 packet plain sweet biscuits, broken into pieces
1 cup chocolate pieces
1 cups coconut
400g tin condensed milk

Grease a slice tray very well, then cover bottom with biscuit pieces. Sprinkle over chocolate and coconut, then pour condensed milk over. Bake in moderate oven for 20-30 minutes until brown and turned to caramel. Cut into slices when cool.

Chocolate Rough Slice
Base:
125g butter
1/3 cup sugar
1 teaspoon golden syrup
3/4 cups coconut
1 cup self raising flour

Cream butter and sugar, add remaining ingredients and mix well. Press into a greased slab tin and bake at 180°C for 15-20 minutes. Cover with topping while still warm.

Topping:
1 tablespoon melted butter
1 tablespoon cocoa
1 cup icing sugar
1/3 cup condensed milk
1 cups coconut
vanilla

Combine all ingredients and spread over base while still warm.

Passionfruit Tart
1 tin condensed milk
1/2 cup lemon juice
2 passionfruit

Beat lemon juice into condensed milk, add passionfruit pulp. Pour into a cooked pastry flan and refrigerate until set.

Coconut Pecan Sauce
1 tin sweetened condensed milk
2 large egg yolks, beaten
1/4 cup butter or margarine
1/2 cup flaked coconut
1/2 cup pecans, chopped
1 teaspoon vanilla

In a heavy saucepan, combine condensed milk, egg yolks and butter. Over medium heat, cook and stir until thickened and bubbly, about 8 minutes. Stir in remaining ingredients. Serve warm over ice cream or cake. Refrigerate leftovers.

Caramels (2)
410g tin sweetened condensed milk
125g butter
1 cup sugar
1/2 cup golden syrup

Place all ingredients in a saucepan and stir over low heat until sugar has completely dissolved. Bring to the boil, stirring constantly. Continue stirring until desired colour has been reached. The darker the colour, the harder the caramel. Remove from heat, stop stirring, allow bubbles to settle. Pour into an oiled and lined 8cm square tin. Do not scrape the pan, as the scrapings may candy. When cold, cut into squares with an oiled knife.

I usually buy the reduced fat version - that way I can convince myself I'm eating healthy! HA!

Oh Maureen...you reminded me to mention that great Spanish cafe drink...."cafe cortado leche leche" or a small espresso with a dash of hot milk and a good dribble of sweetened condensed milk in the bottom of the cup. (leche leche - two milks). The drinkers of this delicious little coffee fall into two categories....those who stir and those who don't.

I'm a non-stirrer....like to sip through the coffee until I reach the bottom and then slurp up the sweet coffee-flavoured milk still remaining in the bottom with the help of the little spoon. Pure heaven! LOL.

Do try it Spacific....and drink from one of those cute little Italian cups with the metal handle. YUM!

SharonCb

I was just going to mention using it in coffee, but that's already been done so very well. Too bad I'm not at home or I would try it now! Nice pictures Sharon.

This is one of my favorites-it's like a cheesecake bar. I sometimes melt white chocolate and drizzle it over the bars when they've cooled.

Cranberry Bliss Bars (Alternative Recipe)

(12 servings) Printable Version

2 cups all-purpose flour
1 and 1/2 cups uncooked quick cooling oats
3/4 cups plus and additional 1 Tablespoon firmly packed brown sugar -- divided
1 cup softened butter
1 8-ounce package cream cheese
1 14-ounce can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
2 Tablespoon cornstarch
1 16-ounce can whole berry cranberry sauce
Preheat oven 350 degrees. Lightly grease a 13 x 9 baking pan.

In large bowl combine flour, oats 3/4 cup sugar and butter, mix until crumbly. Save 1 and a 1/2 cups crumb mixture for topping. Bake 15 minutes. Cool completely.

In large bowl beat cream cheese until fluffy, gradually mix in condensed milk, lemon juice, and vanilla until smooth. Pour evenly over crust.

In small bowl combine remaining sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture.

Sprinkle reserve crumb mixture over top. Bake 40 minutes, cool at room temperature, refrigerate before cutting. Store in refrigerator.

Key Lime Pie. Yum.

I second 7 layer bars. They are an oldy but soooo goody. You have to like coconut though.

Here's a couple of quick candies:

Diane's Home Cookin Chapter: Candy & other confections

Double Chocolate Orange Nut Fudge( Microwave)
=============================================
1 14 can sweetened condensed milk, divided

1 8 package semisweet baking chocolate square

1 tsp. vanilla

1/2 cup chopped pecans or walnuts

1 6 package white baking chocolate square

1 grated fresh orange zest (thinnest colored part of peel only)
. Line an 8-inch square metal or glass pan with aluminum foil; set aside.
Place ¾ cup milk in a 4-cup glass measure. Add semisweet chocolate and
microwave on high 1½ minutes. Stir and microwave on high 1 to 1½
minutes. Stir until chocolate melts completely. Add vanilla, then
pecans, and pour into prepared pan. Place in refrigerator.

Place remaining milk and white chocolate in a medium glass bowl.
Stirring midway through cooking, microwave on high 1½ to 2 minutes or
until chocolate melts. Stir in zest and spread evenly over chocolate
layer in pan. Return to refrigerator about 2 hours, or until firm

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Microwave Caramels
==================
Nonstick foil
1 cup butter (no substitutions)
2-1/2 cups packed brown sugar
1 cup light-colored corn syrup
One 14-oz. can sweetened condensed milk
1 teaspoon vanilla

(* my notes:

for chocolate hazelnut flavor add 2 pkgs each of Tasters Choice single cup size instant Chocolate coffee & Hazelnut coffee-- the dry granules-- just mix in with butter,b sugar etc.Keep in refrig --they go quite soft at rm temp)
. 1. Line a 9x9-inch baking pan with nonstick foil or buttered foil,
allowing edges to hang over sides of pan; set aside.

2. In a large microwave-safe bowl combine butter, brown sugar, corn
syrup, and condensed milk; cover loosely with parchment paper.
Microwave on 100% power (high) for 4 or 5 minutes* or until butter
starts to melt. Whisk to combine mixture. Microwave on high for 4 or 5
minutes* more. Whisk well. Microwave an additional 4 or 5 minutes*.
Whisk gently. Add vanilla. (Note: Bowl may get hot as mixture cooks;
use hot pads to handle.)

3. Pour caramel mixture into the prepared pan. Chill for 1 to 1 1/2
hours or until just firm. Using foil, lift block of caramel from the
pan. Use a buttered knife to cut into 1-inch squares. Try the topping
variations below, if desired, making several of the variations with 1
batch of caramels. Wrap individually with plastic wrap or waxed paper
or place in candy cups in a covered gift tin or container. Store in an
airtight container either chilled or at room temperature (we prefer
chilled) for up to 2 weeks. Makes 2 3/4 pounds (81 pieces)

*Note: Use the 4-minute timings for higher wattage microwave ovens
(1,100 to 1,200 watts) and 5-minute timings for lower wattage ovens.

Orange-Cranberry Drizzles: In a custard cup combine 1 teaspoon finely
shredded orange peel and 2 tablespoons snipped dried cranberries; set
aside. When caramel is just set, sprinkle orange mixture atop
one-quarter of the pan (or desired portion); press lightly. Cut
caramels as directed. Melt 1/4 cup white baking pieces as directed
above. Place melted pieces in a small plastic bag; snip a small hole in
the corner of the bag. Place caramels on cooling rack over parchment
paper. Drizzle with melted pieces by squeezing from bag over caramels.
Enough for 20 caramels.

Wow! I leave the forum for a few hours and come back to this. You guys really are a wealth of ideas. I guess I was easily stumped because I don't usually eat very sweet things. But cheesecake... yum. And thank you all for the ideas with cutting the sweetness with the tart. I've got lemons ripening on the tree now and with any luck, my passionfruit vines (thanks DaisyD... I'm always looking for new passionfruit recipes) will be producing this year, so I I see lots of ideas for the future.

Sharon, my morning ritual is making a pot of espresso on the stove, then DH got me a Nespresso Aeroccino milk heater/frother machine for that creamy/not foamy latte effect (i can even make the swirls of dense foam at the top now!) I might be willing to try your leche leche idea one morning when I'm ready for that next level of decadence. And since DH is now a total tea drinker, I can save the rest for the Thai iced tea for him.

As we're a non-microwave household, I'll have to save the candy recipes for a day when I feel like digging out the double boiler (and of course if we ever get rid of the halloween candy that's still in the pantry!).

Vietnamese coffee.....to die for.........it's like Sharon's Spanish coffee, and the iced version is like msazadi's Thai iced coffee.
Or straight off the spoon :-)

My DH used to love the Starbucks Frappacino (not sure that is spelled right, but 'Oh Well...') that you buy in 6 packs. They are in glass jars, and cost a small fortune. I found this on Recipezaar, and I add a little bit of chocolate syrup to it. He can't tell the difference, and neither can I.

6-8 cups of strong brewed coffee
1 can of sweetened condensed milk
My addition: add chocolate syrup to taste.

Blend together in large pitcher and refrigerate.

Lemon Ice Box Pie!!!

Mix one can sweetened condensed milk with one can, partially thawed, Minute Maid or other frozen lemonade. Fold in one tub, thawed, Cool Whip and poor into two graham cracker crusts. Freeze for an hour or refrigerate for 2-4 hours. Sooooo tasty.