Type what you have

Ingredients

• ✓ sweetened condensed milk
• snow
• vanilla extract

Instructions

1. 1 Mix snow, sweetened condensed milk, and vanilla in a bowl until well combined.

By sparrow

Ingredients

• ✓ sweetened condensed milk
• half-and-half
• milk
• egg
• white sugar
• vanilla extract

Instructions

1. 1 Beat half-an-half, milk, sweetened condensed milk, and eggs together in a bowl on low mixer speed; slowly add sugar while continuously beating, followed by vanilla extract.
2. 2 Pour milk mixture into ice cream maker's container and freeze according to manufacturer's directions.

By davidcy1121

Ingredients

• ✓ sweetened condensed milk
• popcorn
• brown sugar
• corn syrup
• butter

Instructions

1. 1 Place popcorn into a large bowl. Shake the bowl and toss gently until unpopped kernels sink to the bottom. Discard unpopped kernels.
2. 2 Combine brown sugar, corn syrup, and butter in a saucepan over medium-high heat. Cook, stirring constantly, until mixture reaches the soft-crack stage. To test, the temperature should be between 270 to 290 degrees F (132 to 143 degrees C) and a small amount of syrup dropped into cold water should form hard but pliable threads.
3. 3 Remove from the heat. Carefully pour condensed milk into the saucepan and stir until smooth.
4. 4 Pour 1/4 of the caramel at a time over popcorn, stirring well after each addition.
5. 5 Let cool for at least 10 minutes before serving.

By Aubry Canales

Ingredients

• ✓ sweetened condensed milk
• honey graham cracker
• semisweet chocolate chip
• butter
• vanilla extract
• miniature marshmallow

Instructions

1. 1 Line an 11x7-inch baking dish with parchment paper. Sprinkle 1/2 of the crushed graham crackers on the bottom of the dish. Set aside.
2. 2 Melt chocolate chips, condensed milk, butter, and vanilla in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
3. 3 Pour 1/2 of the melted chocolate mixture into the prepared baking dish; sprinkle 1/2 of the marshmallows over chocolate mixture. Repeat layers with remaining crushed graham crackers, chocolate mixture, and marshmallows.
4. 4 Chill in the refrigerator until solid, 3 hours to overnight.

By Melissa K

Ingredients

• ✓ sweetened condensed milk
• cream cheese
• egg
• lemon juice
• vanilla extract
• raspberry
• graham cracker crumb crust
• semisweet chocolate
• whipping cream

Instructions

1. 1 Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
2. 2 Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

By Allrecipes Member

Ingredients

• ✓ sweetened condensed milk
• cooking spray
• peanut
• peanut butter chip
• butter
• miniature marshmallow

Instructions

1. 1 Spray the bottom of a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 of the peanuts into the prepared baking dish.
3. 3 Cook and stir sweetened condensed milk, peanut butter chips, and butter in a saucepan over medium heat until melted, about 5 minutes. Add marshmallows and stir until smooth. Pour mixture over peanuts and top with remaining peanuts.
4. 4 Refrigerate until chilled, 1 to 2 hours. Cut into bars.

By lori john

Ingredients

• ✓ sweetened condensed milk
• popcorn
• brown sugar
• corn syrup
• butter
• vanilla extract

Instructions

1. 1 Pour popcorn into a large bowl.
2. 2 Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
3. 3 Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.

By redamber

Ingredients

• ✓ sweetened condensed milk
• butter
• white sugar
• brown sugar
• sweet potato
• egg
• cinnamon
• nutmeg
• ginger
• clove
• baking mix
• baking mix
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
3. 3 Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
4. 4 Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

By Chef Jen

Ingredients

• ✓ sweetened condensed milk
• coconut oil cooking spray
• peanut butter
• graham cracker
• margarine
• semisweet chocolate
• toffee bit
• coconut
• candy-coated chocolate

Instructions

1. 1 Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
2. 2 Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
3. 3 Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
4. 4 Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

By Pam Cooking Spray

Ingredients

• ✓ sweetened condensed milk
• vegetable oil
• popcorn
• brown sugar
• corn syrup
• butter
• vanilla extract

Instructions

1. 1 Pour 1 tablespoon of oil into a 4-quart saucepan; heat over high heat. Add 1/2 cup of popping corn; keep pan moving constantly until corn stops popping, about 3 to 5 minutes. Remove pan from heat and transfer popped corn into a dish; set aside and keep warm. Repeat until all corn has been popped.
2. 2 Stir sugar, condensed milk, corn syrup, and butter together in a medium saucepan over medium heat; bring to a boil and simmer until it reaches 240 degrees F (115 degrees C) on a candy thermometer. Stir in vanilla.
3. 3 Pour caramel over popped corn and stir to coat.
4. 4 Lightly grease your hands and shape popcorn mixture into 15 balls; let cool completely.

By Suzanne

Ingredients

• ✓ sweetened condensed milk
• oil
• all-purpose flour
• baking powder
• baking soda
• salt
• milk

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Sift flour, baking powder, baking soda, and salt together in a bowl. Stir in milk and condensed milk until smooth.
3. 3 Spoon batter into the hot oil and deep-fry until golden brown, 3 to 5 minutes.

By NormaJ

Ingredients

• ✓ sweetened condensed milk
• half-and-half
• heavy cream
• milk
• thai tea mix
• egg
• vanilla extract
• chocolate sandwich cookie

Instructions

1. 1 Heat 1 cup half-and-half, heavy cream, and milk in a saucepan over medium heat until begins to simmer, about 10 minutes; stir in tea mix and bring to a boil. Reduce heat to low; simmer 5 to 10 minutes.
2. 2 Beat egg in a bowl; whisk in about ¼ cup warm cream mixture, 1 teaspoon at a time. Whisk egg mixture back into cream mixture; cook until custard slightly thickened, about 1 minute. Strain custard through a cheesecloth-lined sieve into a bowl; discard tea leaves.
3. 3 Beat remaining 1 cup half-and-half, sweetened condensed milk, and vanilla extract into custard until well blended; cover the bowl with plastic wrap and chill in the refrigerator, 6 hours to overnight.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, mixing in ¾ crushed cookies when semi-solid. Fold in remaining ¼ cookies when ice cream reaches desired consistency. Serve immediately or transfer to an airtight container and freeze until firm.

By William Henderson

Ingredients

• ✓ sweetened condensed milk
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• almond extract
• cherry
• heavy cream
• evaporated milk
• heavy cream
• powdered sugar
• almond extract
• almond

Instructions

1. 1 For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
2. 2 Whisk together the flour, baking powder and salt in a large mixing bowl.
3. 3 Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined – avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
4. 4 Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
5. 5 Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
6. 6 For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
7. 7 Refrigerate for at least 2 hours or until ready to serve.

By Cans Get You Cooking

Ingredients

• ✓ sweetened condensed milk
• oatmeal
• all-purpose flour
• butter
• brown sugar
• baking soda
• salt
• peanut butter
• milk chocolate pieces

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir oats, flour, butter, brown sugar, baking soda, and salt together in a bowl. Reserve 1 1/2 cups of crumb mixture. Spread remaining mixture into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until crust is lightly browned, about 12 minutes. Remove crust; leave oven on.
4. 4 Mix sweetened condensed milk and peanut butter together in a bowl. Spread over the baked crust. Sprinkle the reserved crumb mixture and milk chocolate pieces on top.
5. 5 Bake in the preheated oven until golden brown, about 20 minutes.

By yummyfood22

Ingredients

• ✓ sweetened condensed milk
• hot dog bun
• egg
• milk
• vanilla extract
• nutmeg
• marshmallow
• semisweet chocolate chip
• graham cracker
• milk
• miniature marshmallow
• miniature semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish.
2. 2 Arrange hot dog bun pieces on a baking sheet. Bake in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
3. 3 Beat sweetened condensed milk, eggs, ¾ cup milk, vanilla extract, and nutmeg together in a bowl.
4. 4 Transfer bun pieces to the prepared baking dish; pour milk mixture over top. Scatter 1 cup marshmallows and ¾ cup chocolate chips over top; let stand until milk mixture slightly soaked into buns, about 5 minutes. Sprinkle graham cracker crumbs over top.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 35 minutes.
6. 6 Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and incorporated; pour over bread pudding. Cool for 20 to 30 minutes.

By RMason84

Ingredients

• ✓ sweetened condensed milk
• cassava
• coconut milk
• butter
• egg
• white sugar
• salt
• vanilla extract
• lemon zest
• mozzarella cheese
• coconut milk
• all-purpose flour
• mozzarella cheese
• egg yolk

Instructions

1. 1 NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
2. 2 Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
3. 3 To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.

By Chinky Viola

Ingredients

• ✓ sweetened condensed milk
• maraschino cherry
• sprinkle
• vanilla extract
• salt
• confectioners' sugar
• heavy cream
• vanilla extract
• rum
• evaporated milk
• heavy cream
• aluminum foil
• almond extract
• vanilla extract
• milk
• granulated sugar
• cream of tartar
• egg
• salt
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
2. 2 Combine the flour, baking powder and salt in a medium bowl and set aside.
3. 3 Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
4. 4 Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
5. 5 Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
6. 6 Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
7. 7 Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
8. 8 Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!

By Reynolds KitchensR

Ingredients

• ✓ sweetened condensed milk
• cream of coconut
• coconut milk
• evaporated milk
• rum
• cinnamon

Instructions

1. 1 Pour sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, rum, and cinnamon into a large container with a lid. Shake or stir well to combine.
2. 2 Refrigerate until chilled, at least 1 hour. Shake or stir before serving.

By ims316

Ingredients

• ✓ sweetened condensed milk
• coconut milk
• rum
• water
• cinnamon
• salt

Instructions

1. 1 Add coconut milk, sweetened condensed milk, rum, water, cinnamon, and salt to a blender.
2. 2 Blend until well combined; refrigerate for at least 1 hour, or until ready to serve.

By Teresita Rodriguez

Ingredients

• ✓ sweetened condensed milk
• sugar
• egg
• cream of coconut
• pineapple juice
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
3. 3 In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.
4. 4 Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.
5. 5 Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.

By Leticia

Ingredients

• ✓ sweetened condensed milk
• egg
• lime zest
• evaporated milk
• rum
• aromatic bitters
• nutmeg

Instructions

1. 1 Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy.
2. 2 Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk.
3. 3 Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving.
4. 4 Serve over crushed ice.

By CRYSTAL_CLARE

Ingredients

• ✓ sweetened condensed milk
• coconut
• powdered sugar
• coconut cookie
• cocoa powder
• cinnamon
• nutmeg
• white rum

Instructions

1. 1 Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible; do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
2. 2 Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.
3. 3 Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.
4. 4 Mix together rum and sweetened condensed milk in a small measuring cup; pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.
5. 5 Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.

By fabeveryday

Ingredients

• ✓ sweetened condensed milk
• cream of coconut
• evaporated milk
• rum
• water
• vanilla bean ice cream
• vanilla extract
• cinnamon stick
• clove
• cinnamon
• nutmeg

Instructions

1. 1 Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
2. 2 Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
3. 3 Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

By GFern

Ingredients

• ✓ sweetened condensed milk
• coconut
• gingersnap cookie
• butter
• cream cheese
• egg
• lime zest
• lime juice
• coconut extract
• mango
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Combine coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press cookie mixture into the bottom and slightly up the sides of the prepared pan.
3. 3 Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
5. 5 Beat softened cream cheese in a mixing bowl until smooth. With the beater set to medium-low, slowly pour condensed milk into the bowl, mixing only until just blended and stopping to scrape the sides of the bowl as necessary.
6. 6 Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
7. 7 Pour about 1/2 of the cream cheese batter into a separate bowl. Stir lime zest and lime juice into portion in the new bowl; pour batter over crust in the springform pan, smoothing into an even layer.
8. 8 Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer.
9. 9 Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
10. 10 Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
11. 11 Prepare mango coulis by puréeing mango with sugar in a blender until smooth. If too thick, add 1 teaspoon water at a time, using just enough to make it pourable. Drizzle over cheesecake when plated.

By Alberta Rose

Ingredients

• ✓ sweetened condensed milk
• vanilla wafer crumb
• butter
• key lime zest
• key lime juice
• egg yolk
• vanilla extract
• rhubarb
• strawberry
• sugar
• water
• fruit pectin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crumbs and butter in a bowl until evenly moistened; press into the bottom and up the sides of a 10-inch pie plate.
3. 3 Beat sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract in a bowl with an electric mixer until smooth; pour filling into prepared crust.
4. 4 Bake in the preheated oven until center is slightly jiggly, about 15 minutes. Cool for 10 minutes; refrigerate.
5. 5 Combine rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat; boil, stirring often, until rhubarb and berries break down and glaze begins to thicken and resemble jam, about 20 minutes. Cool until lukewarm; glaze will thicken as it cools.
6. 6 Spread glaze over pie; refrigerate until chilled before serving, at least 8 hours for the best texture.

By Diamonds_Nine

Ingredients

• ✓ sweetened condensed milk
• red kidney bean
• cinnamon stick
• sweet potato
• milk
• evaporated milk
• coconut milk
• sugar
• cinnamon
• nutmeg
• clove
• raisin
• butter
• salt
• vanilla extract
• ground ginger

Instructions

1. 1 Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
2. 2 Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
4. 4 Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

By vaneblu

Ingredients

• ✓ sweetened condensed milk

Instructions

1. 1 Place can of sweetened condensed milk in a saucepan. Pour in enough water to come halfway up the sides of the can; bring to a boil. Reduce heat to medium; cover and cook, adding more water as needed, about 3 hours.
2. 2 Transfer can to a bowl of ice water using tongs. Let cool completely before opening, at least 30 minutes.

By Fioa

Ingredients

• ✓ sweetened condensed milk

Instructions

1. 1 Place unopened can of sweetened condensed milk in a large pot; fill pot with water to cover. Simmer gently for 3 hours, adding hot water as needed to keep the can fully submerged at all times to prevent bursting. Remove can from water with tongs; allow to cool completely before opening to prevent splattering.

By Lorri

Ingredients

• ✓ sweetened condensed milk
• mason jar

Instructions

1. 1 Set a sous vide precision cooker to 185 degrees F (85 degrees C) according to manufacturer's directions.
2. 2 Pour sweetened condensed milk into the jar and seal. Immerse in the water bath for 14 hours.
3. 3 Cool in the refrigerator for 1 hour before serving.

By declan manderscheid

Ingredients

• ✓ sweetened condensed milk
• water

Instructions

1. 1 Make 2 small holes (the size of a finishing nail) on top of can of sweetened condensed milk on opposite sides using a bottle opener.
2. 2 Place can into a small saucepan; pour water to reach high up sides of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can until it turns light to medium brown and becomes thicker, 3 to 4 hours. Add more water to the saucepan as it evaporates to maintain the level.
3. 3 Remove lid from can; transfer dulce de leche to a bowl. Whisk to break up any lumps and to incorporate thicker caramel from bottom into rest of sauce.

By John Mitzewich