Type what you have

Ingredients

• ✓ sweetened condensed milk
• graham cracker crust
• banana
• heavy cream
• white sugar

Instructions

1. 1 Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
2. 2 Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
3. 3 Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
4. 4 Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

By Tara

Ingredients

• ✓ sweetened condensed milk
• butter
• cocoa powder
• tea cookie

Instructions

1. 1 Melt butter in a saucepan over low heat. Stir in sweetened condensed milk and cocoa powder and heat until well combined, stirring constantly, about 2 minutes.
2. 2 Pour crushed cookies into a big bowl and pour milk mixture on top. Mix well. Pour mixture into a large, clear, plastic bag and shape into a loaf form.
3. 3 Allow to harden for a few hours and cut into slices to serve.

By toodifficult

Ingredients

• ✓ sweetened condensed milk
• white sugar
• milk
• butter

Instructions

1. 1 Grease and line a baking sheet with parchment paper.
2. 2 Combine sugar and milk in a large stainless steel pan; stir well. Add sweetened condensed milk and butter; bring to a boil. Reduce heat to medium-low and simmer, stirring often, until mixture turns a deep tan color and is thickened, about 10 minutes. Heat to 240 degrees F (115 degrees C) or until a small amount of mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Vigorously stir mixture, scraping sides down and mixing well. Pour mixture onto prepared baking sheet. Allow to cool at room temperature until set, 1 to 3 hours. Cut into small squares or "tablets".

By Allrecipes Member

Ingredients

• ✓ sweetened condensed milk
• water
• light cream
• sugar
• butter
• vanilla extract

Instructions

1. 1 Butter a 10x15 inch jellyroll pan, and set aside.
2. 2 Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.
3. 3 Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.

By Heather Feather

Ingredients

• ✓ sweetened condensed milk
• sugar
• egg
• evaporated milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt sugar in a medium saucepan over medium-low heat until liquefied and golden in color. Carefully pour hot syrup into a deep 9-inch round glass baking dish, turning the dish to evenly coat the bottom; set aside.
3. 3 Beat eggs in a large bowl. Add condensed milk, evaporated milk, and vanilla; beat until smooth. Pour egg mixture on top of caramel in the baking dish; place in a deep roasting pan. Carefully pour in enough hot water to come 1 inch up the sides of the dish.
4. 4 Bake in the preheated oven until just set with a slight jiggle in the center, about 1 hour, checking after 55 minutes. Keep in mind the flan will continue to set as it cools. Remove from the oven and carefully transfer baking dish to a wire rack; cool to room temperature, then cover with plastic wrap to prevent a skin forming. Refrigerate for 3 hours or up to 3 days.
5. 5 To serve, run a knife around the edges of the dish; carefully invert onto a rimmed serving plate and let caramel sauce flow over flan.

By ASOTO

Ingredients

• ✓ sweetened condensed milk
• irish whiskey
• heavy cream
• chocolate syrup
• instant coffee granules
• vanilla extract
• almond extract

Instructions

1. 1 Combine sweetened condensed milk, whiskey, cream, chocolate syrup, coffee granules, vanilla extract, and almond extract in a blender. Blend on high speed until well combined, 20 to 30 seconds. Store in a tightly sealed container in the refrigerator for up to 2 months.
2. 2 Shake well before serving.

By Mom

Ingredients

• ✓ sweetened condensed milk
• digestive biscuit
• butter
• butter
• heavy cream
• banana
• instant coffee granules

Instructions

1. 1 Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight.
2. 2 Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm.
3. 3 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
4. 4 Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.

By sarah81783

Ingredients

• ✓ sweetened condensed milk
• irish whiskey
• heavy cream
• instant coffee granules
• vanilla extract
• almond extract

Instructions

1. 1 Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.

By Alisa Andersen

Ingredients

• ✓ sweetened condensed milk
• evaporated milk
• egg
• cream cheese
• milk
• vanilla extract
• sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
3. 3 Place sugar in an even layer in a saucepan over medium heat. Cook until the edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
4. 4 Meanwhile, pour 1 inch boiling water into a large oven-safe pot or baking dish to make a water bath.
5. 5 Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour the condensed milk mixture on top. Set in the water bath.
6. 6 Set the flan and water bath in the preheated oven; bake until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.
7. 7 Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

By damaris

Ingredients

• ✓ sweetened condensed milk
• cream
• milk
• white sugar
• butter
• salt
• vanilla extract

Instructions

1. 1 Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
2. 2 Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
3. 3 Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
4. 4 Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

By Lizzie Mac

Ingredients

• ✓ sweetened condensed milk
• white sugar
• water
• evaporated milk
• egg
• cream cheese
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat together sugar and water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
3. 3 Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
4. 4 Place the baking dish in a deep baking pan. Pour in enough water to reach halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
6. 6 Carefully transfer the baking dish to a wire rack to cool to room temperature. Cover the dish with plastic wrap and refrigerate until cold, 3 to 4 hours.

By kimmy73

Ingredients

• ✓ sweetened condensed milk
• water
• white sugar
• water
• egg yolk
• evaporated milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into the baking pan to reach about halfway up the sides of the pie dish to make a water bath.
2. 2 Pour 1/2 cup sugar and 1 teaspoon water into a heavy saucepan over medium heat. Gently swirl mixture in the pan until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into the warmed pie dish; gently tilt the dish to coat the bottom with caramel.
3. 3 Whisk egg yolks, condensed milk, evaporated milk, remaining 1/4 cup sugar, and vanilla in a bowl until creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in the pie dish. Cover the baking pan with aluminum foil.
4. 4 Bake in the preheated oven until custard is set but jiggles slightly when nudged, 45 minutes to 1 hour. Remove foil and place flan with the water bath in the refrigerator until chilled, about 2 hours.
5. 5 Remove the pie dish from the water bath; run a knife around the edges of flan. Invert flan onto a rimmed serving platter to release custard; let caramel sauce flow over flan.

By FleurSweetLoves

Ingredients

• ✓ sweetened condensed milk
• milk chocolate chip
• butter
• irish whiskey
• instant coffee granules
• water
• heavy cream

Instructions

1. 1 Put chocolate chips and butter in a glass bowl; heat in microwave on high until chips are softened, about 30 seconds. Stir chocolate mixture until smooth, cooking in microwave another 15 seconds to assure chocolate is soft enough, if needed. Add Irish whiskey and stir until smooth.
2. 2 Dissolve coffee granules in hot water in a small pitcher. Pour the chocolate mixture, sweetened condensed milk, and cream into the pitcher and stir until smooth.
3. 3 Refrigerate mixture until completely chilled, at least 20 minutes.

By greaterexp3

Ingredients

• ✓ sweetened condensed milk
• all-purpose flour
• butter
• brown sugar
• butter
• brown sugar
• milk chocolate

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
2. 2 To make the shortbread crust: Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
3. 3 Press dough into the prepared pan. Prick all over with a fork.
4. 4 Bake in the preheated oven until set and golden brown, about 18 to 20 minutes. Let cool.
5. 5 Meanwhile, to make the caramel: Combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 5 to 10 minutes.
6. 6 Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
7. 7 To make the chocolate topping: Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
8. 8 Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

By Miija Veley

Ingredients

• ✓ sweetened condensed milk
• graham cracker crumb
• white sugar
• ground ginger
• butter
• banana
• heavy cream
• powdered sugar
• chocolate
• espresso powder

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate.
3. 3 Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes.
4. 4 Spread dulce de leche in the cooled crust; arrange bananas evenly on top.
5. 5 Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.
6. 6 Editor's Note:
7. 7 Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving. This recipe was tested in our test kitchen in May 2023 and updated to use canned dulce de leche. We also reduced the amount of butter in the crust. The original recipe called for 1 cup.

By Madeleine

Ingredients

• ✓ sweetened condensed milk
• butter
• all-purpose flour
• baking soda
• mincemeat pie filling
• candied mixed fruit
• walnut
• egg

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter two 9x4-inch pans, then line them with parchment paper. Butter the parchment paper.
2. 2 Sift flour with baking soda into a medium bowl.
3. 3 In a large bowl, combine mincemeat, fruit, condensed milk, nuts, and beaten eggs. Fold in flour mixture until well combined. Pour into the prepared pans.
4. 4 Bake in the preheated oven until the centers spring back and the tops are golden brown, about 2 hours. Allow to cool in the pans. Turn cakes out onto a wire rack; remove parchment paper.

By Linda C

Ingredients

• ✓ sweetened condensed milk
• all-purpose flour
• butter
• white sugar
• butter
• brown sugar
• corn syrup
• milk chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 To make the shortbread: Mix flour, softened butter, and sugar together in a medium bowl until well blended and crumbly. Press into the bottom of a 9-inch square baking pan.
3. 3 Bake in the preheated oven until dry and light golden brown, about 20 minutes.
4. 4 To make the caramel: Bring butter, brown sugar, condensed milk, and corn syrup to a boil in a saucepan over medium-low heat. Boil for 5 minutes, then remove from the heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (crust can be either warm or cool). Let sit at room temperature until caramel begins to firm up, 2 to 3 hours.
5. 5 Microwave chocolate in a microwave-safe bowl on high for 1 minute, then stir and continue to heat and stir in 20-second intervals until chocolate is melted and smooth.
6. 6 Pour chocolate over caramel layer and spread evenly to cover completely. Chill in the refrigerator until chocolate is set, about 30 minutes. Cut into bars.

By Julia

Ingredients

• ✓ sweetened condensed milk
• egg
• all-purpose flour
• sugar
• baking powder
• salt
• shortening
• butter

Instructions

1. 1 Beat egg whites in a bowl until stiff.
2. 2 Mix flour, sugar, baking powder, and salt together in a second bowl. Mix in egg yolks, condensed milk, and shortening. Fold in egg whites.
3. 3 Heat an aebleskiver pan over medium heat until hot. Brush each cup with a little melted butter using a pastry brush, then fill each with about 2 tablespoons of batter until almost full. Cook until they begin to bubble; flip over, allowing batter to fill the bottoms of the cups. Continue to cook, turning as needed, until golden brown. Repeat with remaining batter.

By Virginia Mott

Ingredients

• ✓ sweetened condensed milk
• white sugar
• egg
• all-purpose flour
• baking soda
• sour cream
• walnut
• raisin
• poppy seed
• butter
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. 2 Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
3. 3 Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
4. 4 Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
5. 5 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
6. 6 Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
7. 7 Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
8. 8 Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.

By Anastasiya

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

Ingredients

• ✓ sweetened condensed milk
• rum

Instructions

1. 1 Remove the labels from the cans of milk. Place the cans into a large saucepan, and cover with a few inches of water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 4 hours. Keep an eye on the water level, and add water as needed to keep at least an inch of water above the cans. After the cans have boiled for 4 hours, remove from the boiling water and set aside to cool for 35 minutes.
2. 2 Open the cans and scrape the browned milk into a bowl, whisk in the spiced rum until smooth, then pour into a bottle with a top. The liqueur will keep for several months in the refrigerator.

By Stephanie P

Ingredients

• ✓ sweetened condensed milk
• vanilla extract

Instructions

1. 1 Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
2. 2 Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove the hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can.
3. 3 Open the can and pour contents into a lidded bowl. Stir in vanilla extract.

By Chef Bradly

Ingredients

• ✓ sweetened condensed milk
• strawberry

Instructions

1. 1 Add strawberries to a cup and pour desired amount of sweetened condensed milk on top.

By Jackie

Ingredients

• ✓ sweetened condensed milk
• semisweet chocolate
• butter

Instructions

1. 1 Heat sweetened condensed milk and chocolate in a heavy saucepan over medium-low heat until chocolate is melted, stirring often, about 5 minutes. Remove from heat. Add butter and stir until melted, about 5 minutes more.

By sugarbean

Ingredients

• ✓ sweetened condensed milk
• strawberry

Instructions

1. 1 Combine strawberries and condensed milk in a high-powered blender (such as Vitamix); blend, stopping occasionally to scrape down sides of the blender with a spatula, until completely smooth.
2. 2 Transfer to a freezer-safe container; freeze for 2 hours.

By Eysa H

Ingredients

• ✓ sweetened condensed milk
• heavy cream

Instructions

1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; add condensed milk and beat until thick and well combined.
2. 2 Transfer mixture to a shallow container and cover with plastic wrap; freeze until solid, about 6 hours.

By Spetia

Ingredients

• ✓ sweetened condensed milk
• pineapple
• orange soda

Instructions

1. 1 Combine condensed milk, pineapple, and orange soda in the freezer canister of an ice cream maker. Freeze according to manufacturer's directions.

By Donean