14 Ways To Use Up Leftover Sweetened Condensed Milk
Most recipes I come across call for exactly one cup of sweetened condensed milk, but every once in a while I come across one that calls for only a portion of a can. Most recently, I was making a coconut almond buttercream and needed ¼ cup of sweetened condensed milk. That left me with almost, but not quite a whole can- and that stuff isn’t exactly cheap! Definitely not something you want to just throw out- so how can you use up leftover sweetened condensed milk? Here are some ideas!
- Add to your morning coffee. I’m not a coffee drinker, but I imagine this would be super tasty!
- Add a little to your oatmeal to sweeten it up.
- Pour over brownies. You can take a regular box of brownies and really make it something special simply by drizzling a little sweetened condensed milk on there!
- Put on bread. Peanut butter and jelly is a staple but how about peanut butter and sweetened condensed milk?? Or toast with sweetened condensed milk and strawberry slices? Sounds heavenly to me!
- Apparently the Vietnamese like to enjoy a snack of fresh French bread dipped in sweetened condensed milk. This sounds amazing!
- *Drizzle on fruit. I think you could put this on any fruit and turn it to dessert! Broil it in the oven to make it even more delicious!
- Mix with fruit juice and use molds to make popsicles. This might be an idea to save for a little later in the year, but definitely one I want to try!
- Before I had an ice cream maker, no-churn ice cream recipes were a staple. Many use sweetened condensed milk- and while they may call for a whole can, you can easily halve the recipe. And since you’re not baking, you’ll probably be okay with fudging the recipe a little if needed. Apparently you can also make rolled ice cream with these kinds of recipes, though I haven’t tried it yet!
- Add some to your hot chocolate to make it even more decadent!
- My uncle served a 2 year service mission in Brazil, and one of the treats they enjoyed frequently was an avocado milkshake. Sounds kind of gross, but don’t knock it ‘til you try it!
- If you’re not a fan of the avocado milkshake idea, you can simply add a little condensed milk to a regular fruit smoothie. You’ll be getting the health benefits of your regular fruit smoothie, but with a little more milkshake texture!
- Did you know you can make homemade dulce de leche literally using only sweetened condensed milk? I’ve seen some methods that use a pressure cooker or the stove- but that always makes me nervous. I’ve included a recipe here that uses the oven- no fear of things blowing up!
- We often think of sweetened condensed milk as something for desserts, but why not for some savory dishes as well? Many marinades, particularly in Asian cuisine and others that use coconut milk, will taste phenomenal with the addition of a little sweetened condensed milk! It’s like adding sugar- just enough sweetness to make it extra delicious!
- Here’s a unique soup that sounds really tasty! And it uses ¼ cup of sweetened condensed milk, so it’s a great way to use up leftovers when you only have a little left!
Avocado Milkshake
A green smoothie that's a bit different than what you're used to!
Ingredients:1 ripe avocado
1/2 cup sweetened condensed milk
2 cups ice
2-3 teaspoons vanilla extract
Directions:
Blend all ingredients together. (Blend well!) Enjoy!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Homemade Dulce de Leche
Smooth, creamy caramel sauce is a breeze to make at home! Try this easy method for homemade Dulce de Leche. Rated 5 Stars.
Serving size: 5
Calories per serving: 260
Ingredients:
Calories per serving: 260
1 (14-ounce) can sweetened condensed milk
Directions:
Preheat oven to 425 degrees. Pour sweetened condensed milk into a shallow baking dish, such as a pie plate. Cover very tightly with foil making sure all sides are covered and sealed. Place baking dish in a larger pan, such as a roasting pan. Fill larger pan with hot water until water level reaches about half way up the baking dish. Cook for about 60 minutes and then check. Color should be a rich caramel brown. Continue cooking if necessary, checking every 15 minutes. Can take up to 90 minutes or more to reach proper level of doneness. When a medium caramel color is reached, remove from oven and let cool. Whisk until smooth, store in fridge.
Try it as a fruit dip, spread on bread, crackers, or cookies, on top of ice cream, as a filling for cupcakes, swirled into frosting or hot chocolate, or simply straight off the spoon. It’s especially good with cold, crisp apple slices.
Source: sourbestbites.com
Try it as a fruit dip, spread on bread, crackers, or cookies, on top of ice cream, as a filling for cupcakes, swirled into frosting or hot chocolate, or simply straight off the spoon. It’s especially good with cold, crisp apple slices.
Source: sourbestbites.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Spiced Pumpkin Soup recipe
A medley of exotic spices plus coconut milk and banana add complexity and rich flavor.
Serving size: 8
Calories per serving: 145
Ingredients:
Calories per serving: 145
1 1/2 tablespoons butter
3/4 cup chopped carrots
3/4 cup chopped celery
3/4 cup chopped ripe bananas
1/2 onion, chopped
1 garlic clove, minced
1 bay leaf
1 whole cloves
5 cups low-salt chicken broth
2 cups canned pure pumpkins
3/4 cup canned unsweetened coconut milk
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon crumbled dried sage leaves
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro
Directions:
Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
Source: sepicurious.com
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
Source: sepicurious.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://snappygoat.com/s/?q=bestof%3Atattoo+hand+i+love+you+propose+love+valentine+right+arm+black+body+design+art+rose+romantic+heart+red+person+human+man+strong+together+talk+dream+future
- https://www.bonappetit.com/test-kitchen/ingredients/article/condensed-milk
- https://food52.com/blog/17085-how-to-use-up-the-rest-of-a-can-of-sweetened-condensed-milk
- https://www.thekitchn.com/the-2-pantry-ingredient-that-can-transform-any-fruit-into-dessert-23041273
- https://www.bonappetit.com/test-kitchen/ingredients/article/condensed-milk
- https://ourbestbites.com/homemade-dulce-de-leche-easy/
- https://www.epicurious.com/recipes/food/views/spiced-pumpkin-soup-107258
- https://commons.wikimedia.org/wiki/File:Tin_of_condensed_milk.jpg
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
