What can I do with sweetened condensed milk?
December 20, 2009 10:58 AM   Subscribe

I have about 5oz of left over sweetened condensed milk from making a Key lime pie (yum!). What can I make with this? And how long will it keep in my fridge?

The first time I have ever used sweetened condensed milk was for this pie, so I have very little idea what else I can use it for, especially such a small amount. Does anyone have a magical dessert recipe that calls for 5oz of sweetened condensed milk?
posted by just_ducky to Food & Drink (26 answers total) 9 users marked this as a favorite
Eat it with a spoon now, or let it sit in the fridge for a few days until it develops a thick, beige skin, then eat it. No matter when you do it, make sure to lick the inside of the can (carefully).
posted by Cat Pie Hurts at 11:05 AM on December 20, 2009 [1 favorite]

I keep my leftover in the freezer, then I use it a spoonful at a time to add to hot chocolate.

If you can do the math to reduce proportions, you could use it to make chocolate sauce for ice cream or fudge. Instead of reducing down, you could get another can and make a 1 5/13 multiplication of ingredients. If you do that, then any recipe in the arsenal is fair game, just a little bit larger than normal.
posted by CathyG at 11:05 AM on December 20, 2009

Thai iced coffee or tea!
posted by carrienation at 11:06 AM on December 20, 2009 [3 favorites]

Vietnamese coffee: yum. You can simulate the little filter thingy by just boiling your coffee in a small pan, then straining into the cup.
posted by ctmf at 11:07 AM on December 20, 2009 [4 favorites]

Rice pudding. I only use regular milk, so I can't give you a tested recipe, but it looks like you can mix condensed milk and regular milk - just reduce the sugar a bit.
posted by Anali at 11:12 AM on December 20, 2009

Do you eat cereal for breakfast? As a kid, I preferred my Dad's Pet Milk (reserved for his coffee) over regular milk on my corn flakes/Grape Nuts, etc.
posted by Oriole Adams at 11:15 AM on December 20, 2009

I've tried it in rice pudding and the audience were divided into two camps: eeeeuw disgusting! v yuuuuuummmy, more please!

You could make half (? not sure how much is in a whole tin in the US) the quantity of sweet condensed milk cookies.
posted by ceri richard at 11:19 AM on December 20, 2009

I think I've heard that if you heat it up it'll turn to caramel.
posted by Chocolate Pickle at 11:22 AM on December 20, 2009

Thanks for the suggestions so far! Unfortunately I don't like coffee, so those are out:(

Fun fact: in Canada, one can of sweetened condensed milk is not 14 oz, like in the US, but about 10 oz, which is how I ended up in this dilemma in the first place. Who knew?
posted by just_ducky at 11:27 AM on December 20, 2009

Yes, if you pop the opened can into a pot of boiling water (halfway up the can) and cook for an hour or so, you'll get dulce de leche. You can also do this with a full, sealed can but you MUST make sure that the can stays completely immersed in the boiling water until cool or the can can burst, covering you with delicious lava. It's really safest to use a pressure cooker.
posted by Cat Pie Hurts at 11:29 AM on December 20, 2009 [1 favorite]

When I was in college, we made a drink called "Moose Milk" to take with us to football games to keep warm:

To a hefty mug add 1 generous tablespoon of sweetened condensded milk and 1 shot 151 rum. fill to brim with hot water, stir, top with freshly ground nutmeg and enjoy! If you are making a thermos full, simply adjust the quantities for the number of servings it holds.

Keeps you warm all the way down to the tips of your toes.
posted by agatha_magatha at 11:39 AM on December 20, 2009 [3 favorites]

It's delicious on pancakes. I usually leave it on the fridge, it gets a bit hard on the top but it preserves fine.
posted by clearlydemon at 11:41 AM on December 20, 2009

You can also make dulce de leche in the oven - do you have any small, oven-safe ramekins that you could make it in? If you don't have sea salt like the recipe calls for, no biggie. I skipped it.

I made some earlier this fall and dipped apples into it. Yummmmy!
posted by AlisonM at 11:41 AM on December 20, 2009 [1 favorite]

Seconding caramel. Here's the recipe I used. I halved it because the recipe as shown makes an absolute shitton of caramel.
posted by sperose at 11:43 AM on December 20, 2009

Nthing dulce de leche. Pretty much any way of heating it is fine. Low heat in a pot, double boiler, pan in the oven, etc.

You can also try making the vietnamese coffee (very good), or if you want something more American, there's a drink called a John Wayne where you fill the (preferably clear) mug 1/3 the way with sweetened condensed milk, then pour the rest with strong coffee or 1/3 the way espresso.
posted by mccarty.tim at 11:51 AM on December 20, 2009

posted by TooFewShoes at 12:07 PM on December 20, 2009

Mix it in equal parts with Nutella until it's a smooth, chocolatey, nutty paste, freeze it and you have intensely-flavoured Nutella ice cream.
posted by essexjan at 12:37 PM on December 20, 2009

dulce de leche gets my vote too (that's what chocolate pickle is referring to as 'caramel')
posted by kch at 12:48 PM on December 20, 2009

This may seem odd from the link, but you can get a can cover to help keep it in the fridge longer. Condensed milk is pretty much the only thing I use ours for, and it wasn't from PetsMart, so see what you can find at the grocery store first.
posted by shinynewnick at 12:50 PM on December 20, 2009

TABLET!!!! (though you'd have to adjust the amounts accordingly since you don't have a full can.)
posted by scruss at 12:52 PM on December 20, 2009

I like to freeze some fruit (especially strawberries) and then run them through the food processor with the leftover condensed milk to make awesome quickie ice cream.

Although you probably don't want ice cream right now. You could freeze it again, and then food-process it again to break it up when you want it.
posted by Katemonkey at 1:13 PM on December 20, 2009

It is delicious with Cream of Wheat or oatmeal. Yum.
posted by notjustfoxybrown at 3:26 PM on December 20, 2009

A Canadian maritime delicacy: Donair Sauce (see the 2nd recipe, "SUPER-THICK Sauce").
posted by Cody's Keeper at 6:33 PM on December 20, 2009 [1 favorite]

Personally, I like the Moose Milk idea, but if we're trying to make a comprehensive list, I feel obliged to mention that a lot of Indian sweets are made using condensed milk, including burfi, kulfi, and various halwas, including gajar ka halwa.
posted by sa3z at 8:18 PM on December 20, 2009

posted by jewzilla at 10:57 PM on December 20, 2009

« Older Dominosteine in Vancouver?   |   Looking for writing similar to Wendy Cope and... Newer »
This thread is closed to new comments.