What to do with 112g left over condensed milk?

[lemonadejelly]

Or a small mug full if you're more visual!

Left over from a recipe - not something I normally use!

Eat it slowly with a teaspoon. Yum!

Oh no! I mean evaporated milk 🙈

Put it in tea when there's no fresh milk?
Or make fudge.

Pasta sauce

are you sure that is condensed? you can freeze condensed. but that looks like evap milk.

Always get condensed and evaporated milk mixed up 🙈 if it was condensed I would 100% just eat it!

Throw it away as fast as possible 🤢
Sorry, can’t stand the stuff, even in recipes. I’m sure you’ll get some more useful replies though 😁

cross posted sorry!

Mix it with dessicated coconut and half and egg white whipped, then bake for Haystacks!
Or even better, pour a double espresso over and ice for a Vietnamese iced coffee.

Oh no, just saw evaporated. Just pour that shit away.

Make double of whatever you used the first half for?

Make an amazing Macaroni cheese sauce.

Put it in your coffee, makes it taste creamier. I use evaporated milk in my coffee, with mince pies, jelly and as a milk substitute in my porridge. It can be watered down 3:1.

Evaporated milk is just condensed milk without the sugar! Use it to make Coquitos;

https://www.bbcgoodfood.com/recipes/coquito

Use it in coffee. Neck it as is.

Put it on tinned fruit. I am a child of the '70s... 🤣

Love it in a coffee or hot chocolate

This level of technical expertise is why I am on MN

I second this... Used to love evaporated cream on tinned peaches at my nan's.

Mmmmm. I love it in coffee, or cheese sauce (Nigella makes awesome macaroni cheese with it, we always have it on Christmas eve), or on tinned fruit. Or just drink it alongside a cookie. Just putting some on my shopping list now…

Add it to bread dough

Make a jelly with half the normal amount of water, then when it is cool whip up the evaporated milk and mix it into the jelly. Makes a sort of mousse.

Caramel sauce!

No it isn't. Condensed milk is much thicker.

I think for that amount, I'd just put it in coffee, porridge or a white sauce.

Perfect amount for hot chocolate! It's really good!...

1 serving:

&bull;	100g <a class="break-all" href="https://amzn.to/2QneLA4" rel="nofollow" target="_blank">sweetened condensed milk</a> 
&bull;	2tbsps <a class="break-all" href="https://amzn.to/2L4cdku" rel="nofollow" target="_blank">unsweetened cacao powder</a>
&bull;	1 cup whole milk
&bull;	1/2 tsp vanilla extract
&bull;	a pinch sea salt optional


INSTRUCTIONS

•	Place condensed milk, vanilla extract, cacao powder and a pinch of sea salt into a medium sauce pan.

•	Stir (without putting on heat), until cacao is mixed well with condensed milk and no lumps remain.

•	Gradually add milk. Place the hot chocolate on the stove and heat through, stirring continuously. Do not boil. 

•	Pour hot chocolate into cup

Oh now I am definitely trying that - that would take my fruit buns to another level.

Recipes that leave large amounts of a wet ingredient drive me bananas. Most of my cake recipes seem to call for 240g butter from a 250g block. 10g is a lot to use to butter a tin but not quite enough to do other stuff. I want more in my mashed potato.

Banoffi pie filling