HOME > Chowhound > Home Cooking >

Discussion

Sweetened Condensed Milk

I would love some ideas for desserts with sw. cond. milk. I would prefer recipes or ideas for cookies or bars specifically. Please, no magic seven layer bars, been there, done that. Thanks much.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Did you see the threads on dulce de leche made by boiling the can? I haven't done it in years but the threads made me want to pull out and can and boil it.

    2 Replies
    1. re: chowser

      I have made the most delicious caramel by using the scm. You add it to sugar/water and corn syrup for a heavenly treat. For even more excitement add cashews or toasted pecans to it before hardening.

      1. re: chowser

        I definatley will try that, I love dulce de leche too, but for now I am looking for bars and cookies that use sw. cond. milk in the recipe. Thanks for your response.

      2. I make Toffee Bars, is that too close to 7 layer? If you want recipe LMK. most bar type things will come out similar to 7 layer, but toppings will be different. You could use te base & top however you like!

        13 Replies
        1. re: pamd

          I'd love the recipe, I love anything toffee. Thanks.

          1. re: chocolate chick

            Caramel Toffee Bars
            BASE:
            1 box yellow cake mix
            1 egg
            1/3 cup margarine
            TOPPING:
            14oz can sweetened condensed milk
            1 tsp vanilla
            1 egg
            1 cup chopped walnuts OR pecans
            1 bag Heath Bits of Brickle (or other toffee bits)
            Preheat oven to 350° & grease 9x13 pan.
            Mix BASE together until crumbly and press into pan.
            Mix milk, vanilla, & egg together, and then fold nuts & Heath into mixture.
            Spread topping over base & bake for 25-30 minutes. Center may appear loose, but it will set
            as it cools. Cool before cutting.

            1. re: pamd

              Cake mix ??? Margarine??? Not chowish at all in my book. Check out the amount of crap in the ingredients list on that cake mix and margerine boxes.

              1. re: missclaudy

                It's plenty Chowish. No one is forcing you to make it or certainly eat it.

                1. re: missclaudy

                  If those are your only objections, there are organic yellow cake mixes that are all natural as well as all natural margarine products. Does "chowishness" necessarily exclude convenience?

                  1. re: alex8alot

                    No. Here are the ingreds in Betty Crocker Super Moist Yellow Cake Mix; Enriched Flour Bleached , Wheat Flour , Niacin , Iron , Thiamin Mononitrate , Riboflavin , Folic Acid , Partially Hydrogenated Soybean Oil , Partially Hydrogenated Cottonseed Oil , Corn Syrup , Leavening , Baking Soda , Sodium Aluminum Phosphate , Monocalcium Phosphate , Modified Corn Starch , Propylene Glycol , Monoesters of Fatty Acids , Corn Starch , Dextrose , Salt , Distilled Monoglycerides , Dicalcium Phosphate , Maltodextrin , Xanthan Gum , Natural and Artificial Flavor , Yellow 5 , Yellow 6 , Nonfat Milk. 26 INGREDIENTS!!!!!!!!!

                    Of course we choose what food we put into our bodies. Michel Pollan, my guru food journalist and sustainable food advocate says "Just Eat Food" and "eat food your great grandmother ate." Not trying to be a horrible snob, I am almost 60 years old, I've been a food fiend my whole life , I want people to be informed so they can make goods choices.And I want food to taste great.

                    Try this, I bet it tastes better, it's fun to make AND contains real food and no chemicals, corn syrup or additives.
                    Home Made Yellow Cake
                    * 2 cups all-purpose flour, stirred before measuring
                    * 1 tablespoon baking powder
                    * 1 teaspoon salt
                    * 1/2 cup butter, softened
                    * 1 1/4 cups sugar
                    * 2 eggs
                    * 3/4 cup milk
                    * 1 teaspoon vanilla

                    PREPARATION:
                    Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. Fill 2 greased and floured layer cake pans or a 13x9x2-inch baking pan with the batter. Bake at 375° for 25 to 35 minutes, or until cake springs back when lightly touched near center.
                    Frost as desired. 8 INGREDIENTS.

                    Just know what you are eating, and have fun cooking!

                    1. re: missclaudy

                      Thanks for the recipe, and I happen to agree wtih you, which is why I personally don't use mixes and seek all natural or organic sources for my children. I just threw out the suggestion of organic mixes because I thought you were objecting to the artificial ingredients.

                  2. re: missclaudy

                    the OP just asked for dessert bars with SCM- there were no other guidelines. It's a recipe that I've had for years & know that it contains SCM & is loved & requested by so many people that I thought I'd share. you can ignore it if it doesn't appeal. however, I have seen numerous recipes on here that include margarine & mixes! (..as well as canned soup in recipes, something that I don't do but others might)

                    also, the recipes below list "brownie mix" as an ingredient!

                    1. re: pamd

                      OK, I confess - I use cool whip sometimes too (blush). And boullion powder, canned soup, instant pudding mix, oh, I'm sooo bad!

                      1. re: xnyorkr

                        OMG---not a bar cookie, but Paula Deens coconut cake is soooo good! it's made from cake mix, SCM, & cool whip!!! :)
                        http://www.carolinacountry.com/Cookin...

                        and it's definitely been described on here as chowish many times!!!

                        1. re: pamd

                          I wonder if that really is Paula Deen's recipe. I have seen a whole bunch of different coconut cake recipes attributed to her. I'm all in favor of people liking what they want to like without worrying about what the food snobs think, and I firmly believe that it's better to make a box cake than no cake at all, but if Paula Deen is going to market herself as an expert on traditional southern cooking, she should be held to a higher standard. Therefore, I am going to have to recommended that we revoke her Southern card. ;-)

              2. There was also a recent threat with lots of recipes for Key Lime Pie, all with SCM.

                1 Reply
                1. re: xnyorkr

                  Ha ha ha. As a dieter, I understand this.

                2. Two things...my mom used to make good ole' Louisiana Praline (praw-leens!) with it or evap milk with sugar. You should be able to find a recipe online.

                  Also, Better than Sex cake requires that you pour a can of it over the cake before serving.

                  Happy eating.

                  1. Nathalie Dupree gave a demonstration at the Tennessee State Fair about ten years ago, pushing Borden's then-new fat-free SCM. While my interest in the fat-free version was minimal, I did enjoy learning some of the dessert-making techniques and recipes she was showing us, and I picked up a pamphlet full of them after the demo...and now it seems to have disappeared. However, the one basic recipe I was most fond of was a lemon-cream cheesecakey sort of thing in a crumb crust, and my best variant on that used a gingersnap crust and a topping of peaches or apricots with a mace-flavored syrup glaze. Anyone who has the basic standard classic cookbooks (Joy, Fannie Farmer etc.) should be able to find the info needed to proceed on this, myself included, though I still wish I could find that damn pamphlet!

                    3 Replies
                    1. re: Will Owen

                      I'm looking to bring these to work and your idea is terrific. However, I'm a little worried that the topping will be too messy to bring in. Would you recommend a peach glaze for the top instead of a chunky fruit topping?

                      1. re: chocolate chick

                        You can top this with anything, really. It's perfectly delicious with just more of the crumbs the crust was made with. A layer of lemon curd between the filling and the crumbs would be killer, too. But yes, I'd go for a peach glaze. I think I might want to make it with peach preserves, to get some fruit presence in there.

                      2. re: Will Owen

                        Unless you are actively trying to increase your fat consumption, i can't imagine why you wouldn't be interested in the fat-free. It performs exactly like the full fat in all applications I have tried (most notably pumpkin pie and key lime). It's not like it's some sort of artisinal ingredient that has to be pristine! I won't be eating any fat free Manchego or foie gras but canned sugar-milk? oh yeah. Did that make ANY sense?

                      3. Pumpkin gooey bars..... with several variations. Paula Dean's recipe just go to www.foodnetwork.com

                        There's been many threads regarding these, they are awesome.

                        3 Replies
                        1. re: othervoice

                          They look terrific! However, I didn't see SCM in the list of ingredients. Did I find the wrong recipe?

                          1. re: chocolate chick

                            Sorry I blew it. It was a pumpkin cheesecake bar that uses the SCM. I think it came from the SCM can itself. The gooey bars are so good they've taken over my brain.

                            1. re: othervoice

                              When I'm done baking with my SCM, I will definately try the gooey bars. Anything gooey and sweet is up my alley. Thanks othervoice!

                        2. macaroons, I use the Ina Garten recipe. Also the recipe I use for banana nila wafer pudding (from buttercup bakery) used scm also.

                          5 Replies
                          1. re: KeriT

                            I second Ina's macaroon recipe- coincidentally, before I saw this thread, I JUST baked some off. I make a chocolate ganache and drizzle or dip half of the cookies in it. It is the easiest recipe and always a crowd pleaser (even among those who don't normally like coconut).

                            1. re: KeriT

                              KeriT, would you kindly post the recipe? I'd love to surprise my hubby with batch. TIA

                                1. re: GSDlove

                                  sorry pamd was quicker to the punch than I, let me know how you like them; I made them for passover this year and fell back in love with them.

                                  1. re: KeriT

                                    Will do! Thanks pamd and KeriT.

                              1. These cookies are amazing. Everyone who eats them requests the recipe. Makes 3 dozen cookies. I use pecans, chopped for the nuts and 1 bar white choc, 1 bar bittersweet choc chopped instead of choc chips.
                                http://www.mealsforyou.com/cgi-bin/pr...

                                  1. There's banoffee pie, made with caramelized condensed milk and bananas (banoffee = banana + toffee). If you do a google search, you'll find lots of online recipes. It's British and always very popular.

                                    2 Replies
                                    1. re: cheryl_h

                                      I make this for every major holiday (learned it from a British friend) and although the online recipes are good, I've got a few pointers.

                                      When you boil the cans, 3.5 hours as opposed to the 4.5 I've seen recommended is long enough - if you boil the cans for too long, the caramel becomes too dense and can taste burnt. I'm not sure if the time thing is due to a difference in altitude, but I've always gotten better results with 3.5. Also, make sure to keep the cans covered with water because they will explode and it is NOT fun to clean up. Last tip - you do not need as much butter in the crust as the recipes call for and I find that the dessert is already so rich (caramel + buttery crust + whipped cream + chocolate shavings) that too much butter leaves a greasy taste in my mouth. ..However, the digestive biscuits are a must!!!

                                      1. re: adrienne156

                                        Yes I know about how much fun it is when the cans explode. This happened to my mother who fell asleep while boiling her condensed milk. She woke up and ran to the kitchen just in time to have the can blow up in her face. She was very lucky not to be badly burnt.

                                        Thanks for the tips. I haven't made this in ages so your notes will be useful when I finally break down and make this ultra-rich pie.

                                    2. Brew up some chicory coffee and stir it in. Pour over ice. Drink. =ca phe sua da.

                                      1. I really appreciate everyones responses, but I am really looking for cookie and bar recipes/ideas. Please keep them coming!

                                        1 Reply
                                        1. re: chocolate chick

                                          I just found this recipe and hope to try it soon, possibly with dried cherries or apricots. It would be good to use up matzo for those trying to do so or those who want to try a different kind of bar cookie. If anyone ends of making it, please let me know how it comes out!

                                          Mashugana Matzo morsels

                                          Ingredients:

                                          1 cup raisins
                                          3 Tablespoons Manischewitz Concord Grape Wine
                                          1 stick butter
                                          2 whole Manischewitz unsalted matzo, crumbled into 1 inch pieces
                                          1 ½ cup semisweet chocolate chips
                                          1 cup walnuts, chopped
                                          1 (14 ounce) can sweetened condensed milk

                                          Soak raisins in Manischewitz Concord Grape Wine.

                                          Melt butter in 7 ½" x 11 ¼" baking pan at 325 degrees.

                                          Crumble matzo on top of melted butter. Layer chocolate chips over matzo. Layer raisins over chips. Spread chopped walnuts over raisins. Top with sweetened condensed milk. Mash down to saturate ingredients.

                                          Bake 20-25 minutes at 325 degrees.

                                          Cool and refrigerate an hour. Cut into squares and serve.

                                        2. My favorite is an "icebox" lemon pie, made with a graham cracker crust, eagle brand milk, lemon juice and eggs and whipped cream topping...simple but delicious...I also love coconut macaroons, especially the chocolate version...If you go to the eagle brand website, you will find an enormous supply of great dessert ideas....

                                          1. It's prolly passe for you Americans, but I have just been introduced to the wonders of fudge... it's not a big thing here in Oz, so I am dead chuffed at how easy it is!

                                            1 can SCM
                                            80gms butter.

                                            Mix together over med heat until gloopy. Remove from heat. Add one big block of dark chocolate all smashed up. I like to stick a big spoon of peanut butter in it, as well. Pour into a greased plastic slice tray and allow to cool.

                                            1. Not a dessert, but I feel obligated to spread the Gospel of Horchata. Mexican rice water... it's awesome. Basically, you soak some rice in water for a day or so until it gets nice and cloudy, then mix in some sweetened condensed milk. I used to keep a pitcher of it in the fridge all the time, but I forget about it lately.

                                              Think I have the goods in my cabinet... off to brew up a pitcher of horchata.

                                              1. Ok I did some researching, found two that are a little different then most.
                                                MAPLE PECAN BARS

                                                1 pkg brownie mix
                                                1/2 c melted butter
                                                1 can SCM
                                                1 egg
                                                2 1/2 teasp Maple extract
                                                2 cups chopped pecans
                                                1 1/4 c milk chocolate chips

                                                Preheat oven 350 use 9x13 glass for the best results. Spray bottom only with non stick spray.

                                                Mix brownie mix and butter until just blended and press into the bottom of glassware
                                                Bake for 15 minutes, remove from oven, leaving oven on.

                                                Whisk together SCM,egg, and maple extract, stir in pecans. Spoon mixture over hot brownie mixture, spread and top with chocolate chips..

                                                Bake 20-22 minutes. Edges should be golden and center just set. Cool completely and cut into bars

                                                WALNUT FUDGE BARS

                                                1 pkg. brownie mix
                                                1/2 cup melted butter
                                                1/4 cup water
                                                2 eggs
                                                2 cups quick cooking oats
                                                2 cups walnuts chopped
                                                2 cups semisweet chocolate chips
                                                1 can SCM
                                                Preheat to 350
                                                Spray bottom only of 9x13 pan

                                                Combine brownie mix, butter, water, and eggs just until blended. Mix in oats and walnuts

                                                Mix chocolate chips and SCM and melt slowly together stirring until smooth.
                                                Spread half of the brownie mixture in the pan. Spread chocolate mixture over the brownie and drop remaining brownie mixture by spoonfuls, it will not completely cover.
                                                Bake 29-33 minutes or until brownie topping feels dry and edges begin to pull away from sides of pan. Cool completely, refridgerate for about 2 hours and then cut into bars.

                                                These come from a great source.....Brownie Mix ....Bliss by Camilla V. Saulsbury
                                                She has 3 books, Cookie Dough Delights, and Cake Mix Cookies. All three have numerous recipes using SCM.

                                                  1. re: xnyorkr

                                                    Lots of recipes on the Eagle brand site and I have two great bar recipes from old issues of Taste of Home magazine.(I think!) One is called Chocolate Oat bars and the other Chocolate coconut bars. A google search should bring you to them (I found the oat bars and tried to cut and paste but was unsuccessful) Will write them out if you're interested.

                                                  2. This isn't a recipe for cookies or bars, but is very good. Not as good as the original stuff, but comes close.

                                                    2 cans (12 ounce) strawberry guava juice*
                                                    1 can (12 ounce) 7 UP®
                                                    1 can (14 ounce) sweetened condensed milk

                                                    Combine all ingredients in a large bowl and stir vigorously. Freeze for about 1-2 hours, remove from freezer and stir vigorously again (repeat at least twice). Transfer to individual serving containers and freeze until firm, minimum 8 hours (preferrably one day or longer).

                                                    **NOTES**

                                                    -Instead of strawberry guava juice, you can use any flavor of soda or juice of your choosing. When choosing your base flavor, just remember that it will be combined with condensed milk.
                                                    -If you want, you can also use an ice cream maker. If so, you won't need to re-stir this after partial freezing.

                                                    This is sort of a cross between sherbert and ice cream, and you can only find it in Maui.

                                                    2 Replies
                                                    1. re: Vegasbuff

                                                      Thanks for posting this recipe. I really wanted to try this in Hawaii but they only sold it at this one mall that we didn't get to. I am trying this TOMORROW!

                                                      1. re: alex8alot

                                                        Your welcome alex. This is probably the closest you can get to the real thing without going to Tasaka's. Wish I was going to Maui sometime in the near future to get me some, LOL.