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Posts Tagged ‘condensed milk’

What you need:

1 tsp butter
12oz  (2 cups) semisweet chocolate chips
14 ounces  sweetened condensed milk, divided
8 oz white candy coating
1/4 tsp orange extract
2 to 4 drops orange paste food coloring

What you do:

Line an 8-in. square pan with foil; butter foil and set aside.

In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.

Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food colouring. Spread over chocolate layer.

Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in.

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What you need:

2 1/4oz / 75g of unsalted butter ( cut into pieces)
1lb 2oz / 500g of dark chocolate
14oz / 400g tin of condensed milk
1/2 tsp vanilla essence.

What to do:

Lightly grease an 8 inch / 20cm shallow baking tin with a little butter.
Break the chocolate into small pieces & put in a medium sized saucepan, along with the condensed milk & butter.
Gently heat all the time gently stirring until the chocolate etc melt & the mixture is smooth.
DO NOT allow the mixture to boil.
Remove from the heat & mix in the vanilla essence, then whisk the mixture for a short while until its thickened.
pour into the greased baking tin & smooth over the top.
Place in the fridge & leave to chill for at least an hour or until firm, then gently cut into small squares.

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What you need:

4oz / 115g icing sugar ( sifted)
2oz / 55g condensed milk
1oz / 25g milk or plain chocolate
few drops of peppermint essence
few drops of green food colouring.

What you do:

In a bowl, mix together the sifted icing sugar, condensed milk & a few drops of peppermint essence. Knead together until it’s a soft dough & firm.
Split the mixture into half.
With the first half, roll out to roughly 1/4″ inch / 5 mm thick, then cut into rounds (or heart shapes) with a small cutter & place on grease proof paper to set. Using a fork gently place onto the rounds to make a pattern on each one.
With the other half add a few drops of green Colouring & knead in until the mixture is all green.
Repeat as with the 1st half, rolling & cutting into shapes.
Place in a cool place to dry.
In a small bowl melt the chocolate. Dip one side of the peppermint creams into the melted chocolate and place on grease proof paper and place in fridge until set.

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