Quick! Sweetened Condensed Milk, Past Date
14 years ago
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14 years ago- 14 years ago
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Sweetened Condensed Milk... what to do?
Comments (22)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....See MoreCarnation Milk question
Comments (17)Yup Linda, that combo is very popular here in Canarias and it's called 'cafe cortado leche leche', meaning it's an espresso cut with a little foamed milk with a dollop of sweetened condensed milk in the bottom of the cup. (Two milks ....leche leche). It's very additive and I was hooked on it for a while but had to stop when I started cutting down on sugar. Some people stir their cup so it's all mixed together, but I like to drink it slowly and when I get to the bottom, 'drink' the sweet mixture with a spoon. If you add a bit of Tia Maria or rum in there with a piece of lemon peel, and a dash of cinnamon, it's called a barraquito. SharonCb...See MoreSweetened Condensed Milk
Comments (17)Blimey, that's a sugar-fix-and-a-half, considering that sweetened condensed milk contains vast amounts of sugar! SCM will keep for a long time - several weeks - in the fridge. You don't need to cover it. It's that sugar content that keeps it preserved! I'm another person guilty of eating the stuff from a spoon. I love it! Ever tried it spread on toast?? One of my self-indulgent treats. I mainly use it to make mayonnaise. Just add vinegar and stir. You can play around with it by using different kinds of vinegars, or mustards. You can chop gherkins into it to make tartare sauce, and tomato paste into it with chives for a seafood sauce. I like it with oomph and add Hot English Mustard to mine. The following is a recipe for the easiest and nicest cheesecake in the world. It calls for 1 cup SCM, but you can always make half a batch of the filling and use it to fill mini pastry or crumb cases. Lemon Cheesecake Base: 250g plain sweet biscuit crumbs 125g butter, melted Lightly grease a 23cm springform tin with butter. Combine biscuit crumbs and butter, press mixture onto the base and sides of prepared tin. Chill. Filling: 500g cream cheese 1 cup condensed milk 4 tablespoons lemon juice 1 tablespoon grated lemon rind 2 teaspoons vinegar 1 cup whipped cream extra cream nutmeg Soften the cream cheese, then beat with condensed milk, lemon juice, lemon rind and vinegar until the mixture is smooth. Carefully fold in the whipped cream. Pour mixture into prepared base and chill overnight. Serve topped with extra cream and sprinkled with nutmeg. Or you can make half a batch of ice cream: Ice Cream (1) 2 tins evaporated milk 1 tin condensed milk Stir all together and put in freezer until partly set. Beat until creamy, then return to freezer. To prevent icing up of the surface, use an airtight container. For variety, add any of the following: any liqueur; dried fruit soaked in liqueur; cocoa or chocolate syrup; crushed nuts; fruit pieces or crushed fruit (especially mango, strawberries or passionfruit); chocolate pieces and peppermint essence; rum and raisins; crushed butterscotch lollies; or top with crushed peanut brittle, toasted coconut, chopped preserved ginger or other additions to suit. Or you can make half a batch of this - or a full batch and add some evaporated milk or cream and a little extra sugar to make up for the quantity of SCM. With all SCM, it's very sweet and very rich, and could do with some adjustment, IMO! 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 150C for 1 1/2-2 hours until set. Serve hot or cold. Try this on your next cake: 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. Condensed Milk Teacake 2 1/2 cups self-raising flour 1 egg 1 dessertspoon (2 teaspoons) 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. (Teacakes are usually served for morning or afternoon tea, often sliced thinly and with butter spread on them, but that is optional. I often serve them with a dollop of softly whipped cream.) You can boil up the leftover SCM to make a small batch of caramel sauce! Here's a full-batch recipe: Using a 400g tin of sweetened condensed milk: Oven Method: Pour condensed milk into 23cm pie plate. Cover with aluminium foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 220°C for 1 hour or until thick and caramel-coloured. Beat until smooth. Stovetop Method: Pour condensed milk into top of a double boiler; place over boiling water. Simmer over low heat for 1-1 1/2 hours or until thick and caramel-coloured, stirring occasionally. Beat until smooth. Microwave Method: Pour condensed milk into a 2 litre glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20-25 minutes or until very thick and caramel-coloured, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4-10 minutes. Honestly, hunt through your recipes (especially things like pie fillings) and you'll get zillions of ideas. You can always make half a batch of anything, as I do all the time anyway, having only one to feed! I know one person who buys SCM in tubes, and uses it to sweeten and milk her coffee. Very convenient at work, she says....See MoreWhen special milk is needed....
Comments (23)We've used whey-based and fat-free powdered milk products of one kind or another as our primary source for milk and other dairy products since 1981, using both instant and non-instant varieties. I purchase it in #10 cans (for long-term storage) or bulk amounts in buckets to save on the price of milk. I always purchase enough for a year at a time. These are the substitutions I've used over the decades of powdered milk use. --Evaporated milk: double strength powdered milk (twice as much milk powder) --Sweetened condensed milk: 3/4 c. non-instant (OR 1-1/3 c. instant) powdered milk 3/4 c. sugar 1/2 c. hot tap water 2 T. butter Melt margarine in hot water, placing hot water in blender. With blender going add sugar and powdered milk, blend until smooth. (Makes about 14-oz.) Can be stored up to 2 weeks in the refrigerator. --Buttermilk: Method #1- which is actually sour milk 1 c. water 1/4 c. powdered milk 1 T. vinegar or lemon juice Method #2- Mix 4 T. buttermilk powder to 1 cup liquid (reconstituted) powdered milk Method #3- (source: Natural Meals in Minutes - by Rita Bingham) This is a recipe that is like commercial buttermilk - rich, thick and tangy, and is an actual cultured product. 1 quart lukewarm water 1 c. dry milk powder 1/2 c. commercial buttermilk OR reconstituted buttermilk powder (Note: you can also use 1 quart of commercial milk - any fat level you normally use - whole milk, 2%, etc.) Stir well and cover. Let stand in a warm place (at least 80-degrees F - I use my oven with the light on, and place the quart jar as far from the light as possible) until clabbered, about 12-18 hours. Stir until smooth. Refrigerate. NOTE: You can now use 1/2 c. of your homemade buttermilk to culture the next batch using powdered or regular milk. Use the homemade buttermilk for the next batch within 2-weeks. Method #4- I make homemade kefir using reconstituted powdered milk and real kefir grains and use kefir in recipes calling for buttermilk. I also drain the curd (a curd similar to yogurt) to use for plain yogurt, cream cheese and sour cream. --Half and half: For 1-cup - 7/8 c. double-strength reconstituted powdered milk (or regular milk) plus 1/2 T. butter or ghee --Cream: For 1-cup - 3/4 c. double- or triple-strength reconstituted powdered milk (or commercial milk) plus 1/3 c. butter or ghee (used for cooking or baking only, not for whipping) --Whipped "Cream" Topping: Method #1 Whip powdered milk. Mix 1 c. instant powdered milk with 1 c. ice water in a cold stainless steel bowl. Beat with chilled beaters until stiff. You can add sweetener of choice. Method #2 Chill a 13-oz. can of evaporated milk for 12 hours. Add 1 t. lemon juice. Whip until stiff. --Almond milk: Soak 1 c. almonds in water 8-10 hours (overnight), drain, rinse, drain. Blend with water in a high-speed blender. Drain the almond pulp through a nut milk bag (jelly bag or fine-screen strainer). You can dry the pulp to use in recipes calling for almond flour. I make concentrated almond milk by blending 1 c. of almonds in 2 c. of water, but you may like 3 to 3-1/2 c. of water. I can always thin it with more water if I need to. You can also sweeten your almond milk (dates, sweeteners), but I always use it straight. --Coconut milk: I buy powdered coconut milk (Wilderness Family Naturals) in 5-pound bags and use it for making coconut milk. You can also take unsweetened shredded coconut and water and make coconut milk in a blender. (http://wellnessmama.com/2447/homemade-coconut-milk/) --Whole milk: Method #1 - 1 c. reconstituted non-fat dry milk PLUS 2 t. butter or ghee Method #2 - 1/2 c. evaporated milk and 1/2 c. water --Instant and NON-instant powdered milk measures differently. Instant has a larger particle than NON-instant. If you have instant powdered milk and need NON-instant, blend the dry instant powdered milk in a blender or food processor to make fine particles. Now you can use instant dry milk powder measure-for-measure for NON-instant powdered milk. -Grainlady...See More
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