I have about 16 cans of sweetened condensed milk that I need to get used up asap as the cans are starting to rust. Any suggestions?
So this lead me to research the uses of Sweetened Condensed Milk when you have a large amount you want to use if its about to expire or the cans are starting to rust. My first thought was Caramel and Dulce de Leche, so I thought I would share my secret with all of you. Yummy!
Have you ever made Dulce de Leche in a crock pot? It is so super easy its not even funny.
All you need is:
- 2 cans of sweetened condensed milk
- 3 half pint canning jars with lids and rings (jelly jars)
- A Crock-pot
Yup, thats it!! 🙂
- Divide the sweetened condensed milk evenly between the 3 canning jars and place rings and lid tightly on jars so none of it leaks out.
- Place jars in the crock-pot and completely submerge in water AT ALL TIMES. This is a very important step if you want it to turn out right. The jar MUST be completely submerged in water.
- Turn crock pot on low for 8-10 hours adding more water if you need to.
- Once done, let the Dulce de Leche cool on the counter at room temp before opening. The jar will appear to be sealed but these are NOT shelf stable. They MUST be stored in the fridge. Sorry guys. 🙁
- Warm before using (optional)
You can also make this recipe without the jars and simply place the cans in the crock pot. However, I would not recommend doing it with rusty cans. This recipe can be used as a topping or dip for just about anything you can imagine.
- Heavy bottom sauce pan, 2-3 quart should be fine
- 3/4 Granulated Sugar
- 1/2 cup of water (in the pot)
- 1/4 cup of light corn syrup
- 4 1/2 tablespoons Powdered milk
- 3/4 cup water (to mix with the powdered milk)
- 1/2 teaspoon of Vanilla extract
- Pour 3/4 cup granulated sugar into your sauce pan being careful not to get any sugar up on the sides. It will look like a sand pile in the middle of your sauce pan.
- Pour 1/2 cup of water into the center of the sugar, again making sure there is none splashing up on the sides of the pan.
- Add 1/4 cup of light corn syrup.
- Turn on medium heat. Don’t stir or mess with it to much. You do not want the mix to come up on the side of the saucepan or you will get clumps of sugar in your caramel. Should this happen, take a basting brush and dip it in a little bit of water and gently push the sugar down off the side and back into the mixture.
- While the mixture cooks, mix 3/4 cups of water with 4 1/2 tablespoons of powdered milk. Whisk together until smooth.
- At this time, you are going to let the mixture cook for a little bit until it turns a dark amber color. Do not leave unattended. As soon as this happens, remove from the heat.
SLOWLY, I cant emphasize this enough, pour a small amount of milk into the sauce at a time, whisking as you pour. DO NOT add all the milk at once. This is very important. The mixture is going to foam up as you pour it and whisk it. You dont want it to come up over the sides so if it does your adding it to fast and to much at one time.
- While mixing add your vanilla extract.
- Continue to mix until all ingredients are blended. It is going to be somewhat thin at this time. Once its all mixed up put it in the refrigerator so it can set.
Serve on top of ice cream, dip your apples in it or use it for whatever your heart desires. 🙂
I haven’t forgot that this article is about using up your sweetened condensed milk thats in your food storage before it goes bad. So I am including a recipe link I found at Southernplate.com for some yummy caramel candy chews. I hope you all enjoy these recipes and please feel free to comment.
Keepin It Spicy!!