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Apr 10, 2007 09:47 AM

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.

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  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
            1 box yellow cake mix
            1 egg
            1/3 cup margarine
            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

                    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! ( 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!!! :)

                        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 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?