I'd mix some with coconut, take a spoonful of the mix and wrap it around a whole almond, then dip it in melted dark chocolate. lol!

You can only do this with a whole can, unopened, but if you get another you should make Dulce de leche. Unbelievably easy and I've tried it several times, delicous!!!!!!!

place 1 can sweetened condensed milk in a pot of boiling water making sure the top is covered. Boil for 2 hours for a lighter caremal and 3 in a half hours for darker.

Use it to make hot chocolate?

Dip graham crackers in it for a sweet desert.

Use it to sweeten your morning cup of coffee or tea.

If doing the boiled unopened can thing... take paper label off first... otherwise will make a mess of your pan. And simmer at lowest setting with can totally covered. Makes no sense that his would work, without exploding, but it does. After I tried it the first time, incorporated it into a cheese cake. Poured a layer of the delicious stuff on top of graham crust before pouring in cheesecake batter... might have chilled first??

When I was a kid I drizzled it over my toast....now I put a spoonful into my coffee!

I agree with the coffee, it's delicious, although amazingly high in calories. SharonCB first told me about "cafe cortado", and now I'm thinking that I have a can in the kitchen. BTW, the no-fat version has nearly the same calories as the regular, so you won't save calories that way, I checked. (grin)

I also have a macaroon recipe that takes sweetened condensed milk, so party music has a great idea, it'd make an awesome homemade almond joy kind of candy.

Annie

The coffee idea sounds good to me.

If I had another can in the pantry I would make dulce de leche with that 1/2 cup plus another can. Instead of boiling the can, we poor it into small jelly jars, put the jars in the crockpot, fill it with water to cover the cans and cook it all day long. I like doing it in the glass jars so I can see how dark it is and decide if I want to cook it more or not.

If I did not have another can in the pantry, I would probably take that 1/2 cup and add it to oatmeal as part of the cooking liquid. Alternatively, I would try adding it to a muffin recipe and just cut out the other sugar in the recipe.

Hmmm. Lots of ideas here, but I don't put sweetener in my coffee or tea, either hot or cold, and I don't use it in hot cereal either. I'm a hot cereal person who wants it savory, with butter, salt and pepper and occasionally a little grated cheese. And the rare times I have hot chocolate, I like it with almost no sweetener and a good dollop of red pepper flakes and cayenne. Apparently that's how the Aztecs liked it too.

I do like dulce de leche though, and I noticed that that on the can was a warning against heating the stuff while in the can in any way.

Really? Well I did it and it came out just like dulce de leche, maybe a diffeirent brand? Can't remember it.....

Season55,

Did you heat the condensed milk in the can or in a pot? The recommendation is not to heat the condensed milk in the can. Place it in a pot first.

I just took the rapper off and put the can in the pot. Keep it safe though, pour it into sealed jars.

Many, many people made dulce de leche by submersing unopened cans of sweetened condensed milk in water and simmer at a low heat. I like the idea of doing it in a crockpot.

My mother loved making dulce de leche. Until one day, the can exploded. The force was so strong, there was condensed milk on the ceiling. Well Caramel at that point I guess.

We think it's because she forgot about it and water evaporated, but she says no.

Hmm. I normally Check the water level every 15 min to make sure it's covering the top. I often have to add more.

Tiny thread jack here about dulce de leche... click on the link and read all about it, but especially interesting are the 61 Comments!

Dulce de Leche at Cooking For Engineers

Smiles,

Sooz

I read the article.

So what makes it explode? Lack of water, or no holes in the can?

Not my mom, nor me has made it again since, and I would never take that chance again. I might try just cooking it though.

I have been known to mix sweetened condensed milk with unsweetened cocoa powder to make my own spread, like Nutella. (Well, no actually, I haven't been known to do that, as I did it secretly and then ate it off a spoon)

I've made Dolce de Leche in the can, in a pressure cooker. I put a few inches of water in the pressure cooker to make sure it won't boil away, and then put whole unopened cans of sweetened condensed milk in, and cook for an hour or two. Be careful to let the whole pressure cooker cool down for quite a while before opening, because you don't want the cans suddenly contacting ambient air while they are still above normal heat / pressure inside. The first time I made it, I think I did it for over an hour, and it came out brown and delicious and caramelly, but the second time i must have skimped on the time or the pressure, because it didn't get brown or caramelly at all, just thicker around the edges of the can. I made three cans at a time, thinking it was a waste to run the stove that long for one little can. But the one that sat on the shelf for a month or two before opening had crystals throughout, not the nice smooth texture.

An Indian friend of mine was told how to fake Indian sweets by her mother. Mix as much dried shredded coconut into sweetened condensed milk as you can, form it into balls, and roll in powdered sugar.

I tried to click the link, but it loaded and loaded. I went to the kitchen for a Diet Coke, came back, still loading. I used the bathroom, still loading. I stopped the process, did a google search, clicked the link. After 3 minutes of "loading" I gave up, figuring it doesn't take an engineer to tell me when I've wasted 5 or 6 minutes waiting on the internet, LOL.

Anyway, I've had dulce de leche made from sweetened condensed milk, Sol sent me a can once. I ate it with a spoon, it was delicious! Now I find dulce de leche in a can in the Mexican/Hispanic/International aisle at the supermarket, ready made for about the same price as SCM/ I haven't purchased any, as I don't need to eat a can full and that's what I would probably do, it's bad enough just stirring it into coffee!

Annie

LLOL all these sugar bombs. The original recipe that I needed the SCM for was not too much of a sugar bomb because it was only 3/4 c. of SCM to 1 1/2 lbs of strawberries all whizzed for quite some time in the food processor. Kind of like gelato and not too sweet.

I open the can and eat the whole thing with a spoon. I love it but have to have a glass of water to drink from time to time because it is so sweet.