Sweetened Condensed Milk

I'm always looking to use the food in my fridge or pantry before it reaches its expiry date but with life being busy you don't always remember.

If you've ever got milk left over and don't know what to do with it ... and the use by date is fast approaching.

Here is one that I have used and will continue to use.

Sweetened Condensed Milk (powdered milk)
Makes approx. one 395g tin
Ingredients
125g water
1/2 cup caster sugar
1 and 1/2 cups  milk
Pinch of salt...

or if no milk ...

Sweetened Condensed Milk (powdered milk)
Makes approx. one 395g tin
Ingredients
125g caster water
225g sugar
110g powdered milk
Pinch of salt...

Instructions
Add all ingredients to bowl then cook @ 100 degrees / 3mins / 30secs / speed 3.
Mixture will be runny but will thicken on standing.
Remove the condensed milk to a container for storage.
Can be used straight away in any recipe asking for condensed milk.
You can use full cream, skim or a mixture of both powdered milk.
You can use white or raw sugar (raw will give it a darker colour).
The salt adds to the sweetness.
Will keep in fridge for up to 2 weeks.

Cleaning your bowl
Add boiling water & a bit of dish wash liquid to bowl on ST speed 3 for 1-2 mins. for easy cleaning.
Rinse out with water.

Ideas to use Sweetened Condensed Milk:
* Slices
* Desserts
* Fudge
* Cookies [🍪]

I'd love to hear feedback [💭] on what you've made using this recipe. Comment below...

Hot Cross Buns

Use the basic dough recipe with this recipe.

Ingredients:
Add the following ingredients to the basic dough recipe
½ cup currants
2 tsp ground mixed spice
½ cup sultanas
1/3 cup dried mixed peel
[or replace currants, mixed spice and mixed peel with 1 1/3 cup of mixed fruit mix used for Christmas cakes]
2Tbsp plain flour
1-2Tsp cold water

Glaze 2Tbsp water
2Tbsp milk
3Tbsp sugar

Method:
Make 1 quantity of basic dough adding the currants, mixed spice and mixed peel before the milk mixture.

Preheat oven to 200 °C. Line a lamington tin with baking paper. Divide the dough into 12 equal pieces and shape each into a ball. Arrange balls 3 x 4 in the prepared tin. Cover loosely with a clean tea towel and put in a warm spot for 10 – 15 minutes. Mix the flour and cold water into a paste and put in a piping bag. Pipe a cross onto each bun. Bake for 25-30 minutes or until well risen and golden brown. Remove from oven, place on a wire rack to cool. When cold, brush with the glaze, stand for 5 minutes, then brush again.

To make the glaze:Put the water, milk and sugar in a small heavy based pan, stir over a low heat until sugar dissolves, bring to the boil then boil for 1 minute. Use immediately.

Popcorn Cookies (recipe by Fast Ed)

Ingredients:

250g unsalted butter
110g caster sugar
80ml sweetened condensed milk
300g plain flour

1 teaspoon of baking powder

1 and 1/2 cups popcorn (popped)

# white chocolate, melted

Method:

Pre-heat oven to 160 degrees C.

Cream butter and sugar together until light and fluffy. Add sweetened condensed milk and mix to combined.

Add sifted flour and baking powder and stir with wooden spoon until just combined. Don't overmix.

Add popcorn and mix together.

Place 8 tablespoon of the mix with room between each onto a tray lined with baking paper for 15 - 18 minutes.

The biscuits need to cool completely on a wire rack.

Load the melted chocolate into a piping bag and drizzle the chocolate over the top of them and let sit a little before indulging.

Honey Jumbles

Ingredients:

Honey Jumbles
125g unsalted butter
1 tsp vanilla extract
¾ cup brown sugar
2 eggs, lightly beaten
3Tbsp honey
1¼ cups SR flour
1 cup plain flour
1Tbsp ground ginger
1Tbsp mixed spice
½ tsp bicarbonate of soda

Icing
1½ cups pure icing sugar, sifted
pink [or another colour] food colouring

Method:

Preheat the oven to 180 °C. Line 2 oven trays with baking paper. Beat the butter and vanilla until creamy, then add the sugar and beat until the mixture has increased in volume and is paler in colour. Add the eggs and honey, beat until well combined.

Sift the dry ingredients, add to the butter mixture, stir to combine. Put mixture in a nylon bag fitted with a plain 1cm pipe. Pipe mixture onto prepared trays into 8-10cm lengths. Bake for 10-12 minutes or until golden and firm. Stand trays on a wire rack to cool. When cold top biscuits with icing. Stand on a wire rack until the icing is set.

To make the icing: Put the icing sugar in a heatproof basin and add enough warm water and a few drops of food colouring until the mixture is a stiff paste. Stand the bowl over simmering water and stir until mixture is of a spreading consistency.

Meringues - Mini

Ingredients:

3 eggwhites
1 cup caster sugar
2 tsp rosewater essence
Pink food colouring

Method:

Preheat oven to 120 °C. Line 2 oven trays with baking paper. Put the eggwhites, sugar and essence in the small bowl of an electric mixer, beat on a low speed for 1 minute then increase to high and beat for 10 minutes until thick and glossy.

Add a few drops of pink [or another colour] food colouring, mix until combined.

Spoon or pipe the mixture onto prepared trays. Bake for 50-60 minutes or until the meringues are dry and crisp.

Turn off the oven and pull the oven door ajar, leave the meringues in the oven to cool.

Kate’s Tips:

Meringues can be made up to a week before serving, but store them in an airtight container in a cool dry place.

Meringues can be sandwiched together with whipped cream.