Remove label from can. Place unopened can in the bottom of a very deep pot, such as a deep dutch oven. Cover with water so that the water is 3 to 4-inches above the can. Bring the water to a boil and boil steadily for four (4) hours.
Note: You must make sure that the can is always totally covered with water. Never let the water level get down to the top of the can, because this could cause the can to explode.
Don't worry, I've been doing this for years and years. At Easter time I boil 2 to 3 cans at once. After the four (4) hours is up, remove the can with tongs and place on a wire rack to cool. Be assured, the can will not explode. Refrigerate. When can is cold, open and you will have soft caramel; even the color is caramel. The only bad thing about boiling this one can
is that you will be sorry you didn't boil two or three.
Per serving: 982 Calories; 27g Fat (24% calories from fat); 24g Protein; 166g Carbohydrate; 104mg Cholesterol; 389mg Sodium
Leche Quemada Sin Trabajo
1 can sweetened condensed milk (small)
Place can on rack in pot. Fill with water to completely cover can by an inch or more. Boil for 4 hours. Carefully remove can and set in refrigerator till cool. Open one end of can and turn over onto plate, open other end and push caramel through can onto plate.
4 hours turns the milk into a rich brown solid pudding. Less time will leave it more syrupy. Spread onto dessert bread or cookie or eat plain. Use on frozen desserts or as frosting.
Share with many -- 1,100 calories per can! Deadly good -- save for very special occasions.
Condensed Milk Kisses
1 1/3 c (1 can) sweetened condensed milk
3 c (3/4 lbs.) shredded coconut
1/2 tsp vanilla
1/8 tsp salt
Combine ingredients. Drop by teaspoonful on greased cookie sheet. Bake at 375 degrees for 15 minutes. For variety use 1/2 cup peanut butter and 1 cup nuts.
Fast Condensed Milk Icing
1 can condensed milk
2 c sugar
1 stick oleo
2 tsp cornstarch, dissolved in water
Cook until soft ball stage. Let cool and put on cooled cake. Covers 1 round cake. If making an oblong cake, double recipe.
Condensed Milk Pound Cake
3 c cake flour, sifted
2 c sugar
3 sticks margarine
1 can sweetened condensed milk
3 tsp vanilla
Cream margarine and sugar; add eggs, one at a time, beating well after each. Add flour and milk alternately, ending with flour. Add vanilla. Bake at 325 degrees for 1 1/2 hours.
Homemade Sweetened Condensed Milk
If recipe calls for 2/3 cup sweetened condensed milk, use 3/4 cup evaporated milk and 3/4 to 1 c. sugar. Cook for 12 minutes. For 14 oz. can of condensed milk, use one large can of evaporated milk, 1 1/3 to 1 1/2 cup sugar. Cook on low 12 minutes.
Whipped Canned Evaporated Milk
1 can evaporated milk
Sugar to taste
2 tblsp unflavored gelatin (optional)
Dissolve the gelatin in 1 tablespoon cold water. Heat the milk in a double boiler; stir in the dissolved gelatin mixture. Place in a small deep bowl in the freezer compartment and chill until ice begins to form. Remove and beat with electric beater until stiff. Add vanilla and sugar.
2 sticks butter (no substitute)
1/2 c vegetable shortening
3 c sugar
3 c sifted all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 c canned evaporated milk
2 tsp vanilla
1 tsp lemon extract (optional)
Cream together butter and shortening; gradually add sugar and continue to cream until light and fluffy. Add eggs, one at a time, and continue to beat well after each. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, ending with flour. Add vanilla and lemon flavoring, if used, and beat just to blend.
Pour into large greased and floured tube pan. Bake in 350°F oven for 1 hour and 15 minutes or until cake tests done. Let stand in pan 5-10 minutes. Turn out on rack to cool.
Canned Milk Fudge
2 c sugar
1/2 c cocoa
1 c canned milk
1/4 tsp salt
Mix together. Boil until firm ball forms in cold water. Remove from heat. Add 1/4 cup oleo, beat a little. Add 1 teaspoon vanilla, 1 cup nuts, 1 cup vanilla wafer crumbs. Stir well then spread on buttered pan to cool. Cut in squares when cool.
Homemade Evaporated Milk
1 1/2 c warm water
1 c powdered milk
2 tbslp margarine
Mix dry milk and warm water together. Add margarine. In a small pan, heat mixture together. Beat well, cool and store in the refrigerator.
EM Coffee Cake
1/2 c butter
2 c sugar
3 tsp baking powder
1 tall can evaporated milk
1/2 c chopped nuts
1 tsp vanilla
1/2 tsp lemon juice
3 c flour
Dash of salt
Cream butter and sugar. Add eggs, one at a time, and beat. Combine flour, baking powder and salt. Add alternately with milk, vanilla and lemon juice. Add nuts. Pour batter in 9x13 inch buttered cake pan or angel food pan. Sprinkle with topping and bake 1 hour at 350°F.
1 pkg. kool aid (any flavor)
1 can evaporated milk (14 1/2 oz.)
1 c. sugar
1/2 c. water
Place can of milk in freezer and chill one hour. Dissolve sugar and kool aid thoroughly in water. Place chilled milk in cold mixing bowl and whip with egg beater until three times the volume. Then, add Kool Aid mixture and fold in well. Place in freezing tray and do not disturb until frozen. A delicious, fluffy frozen dessert.
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