nd salt. Cream butter and sweetened condensed milk mixer on low speed, beat
Melt unsweetened chocolate squares.
Blend unsweetened chocolate into sweetened condensed milk.
br>Add the tin of sweetened condensed milk to the \"cream\" mixture.
Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.
large bowl.
Combine sweetened condensed milk, eggs, and melted butter in
In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.
Melt the condensed milk, butter, sugar, lemon rind, citrus juices and vanilla over medium heat.
Add the dessicated coconut and cookie crumbs.
Spray a square tin with nonstick spray. (Sorry, size of tin not given, but you'll be able to judge by sight).
Press the mixture evenly into the tray and cool.
Mix the confectioners sugar with just enough lemon juice to make it spreadable.
Spread over the cookie bar mixture.
Chill overnight until firm and cut into small blocks.
itchen Aid mixer).
Add condensed milk and beat until well blended
1. Over medium heat, whisk the butter, condensed milk and egg yolks together. Whisk constantly until just before boiling ( this can burn quickly).
2. Immediately pour into chilled bowl. When just slightly warm, whisk in the vanilla.
3. Pour over bundt cake.
Beat egg and add to bowl containing the condensed milk. Add lemon
peel and juice and stir until thickened.
Pour into graham cracker crust and chill several hours before serving.
Combine 1/2 cup cocoa with 1 1/2 cups sugar.
Add in the nuts,combine.
Moisten the mixture with the condensed milk,sat& vanilla extract.
Shape into balls.
Combine the remaining cocoa and sugar.
Roll balls through it.
Enjoy!
In a small, heavy saucepan over low heat, heat chocolate squares and sweetened condensed milk, stirring frequently, until thickened (about 10 minutes).
Once thickened, remove from heat and add water or alcohol. Stir well and allow to cool if you're using as a frosting. If using as a glaze, pour over cake or dip cupcakes into it while still warm so they can set.
Divide raspberries into two bowls.
Drizzle with condensed milk.
Serve.
Combine all ingredients in a blender container and process until smooth.
(It is not recommended making it without a blender in which recipes require consistency.)
It can be stored in refrigerator up to three days, but can be used immediately.
When used in puddings or pie fillings like the original, it will thicken when adding lemon or lime juice (add lemon or lime extract to compensate).
Makes about 1 3/4 cups or amount needed when recipes calls for a 14 ounce can of sweetened condensed milk.
In blender, thoroughly blend all ingredients.
Store in the refrigerator in a covered container for up to 1 week.
Use instead of canned sweetened condensed milk in cooked recipes.
Will take the place of Eagle Brand milk.
Place water in bowl; add dry milk and mix well.
Add sugar; mix until smooth.
Use in recipes calling for sweetened condensed milk.
Place warm water in a bowl.
Add dry milk and mix.
Add sugar; stir until smooth.
If sugar won't dissolve, set bowl in pan of hot water.
Use in recipes calling for sweetened condensed milk.
Measure water in a 2-cup glass measuring cup.
Gradually stir in milk powder until smooth.
Microwave on High for 3/4 to 1 minute or until milk is steaming hot.
Stir in sugar until dissolved.
Cool before using.
Use as a substitute in recipes that call for 1 can of commercial sweetened condensed milk.
Place warm water in bowl; add dry milk and mix well.
Add sugar, mix until smooth.
May set bowl of mix in pan of hot water to dissolve sugar.
Use in recipes calling for sweetened condensed milk.
f heavy bottomed saucepan. Add condensed milk and water and stir to