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| 4 kg of Nestle Condensed Milk (help please) |
23/02/2012, 01:49 PM
Home Made Irish Cream
200gm Milk chocolate
750ml (2 tins) evapourated milk
1 tbs instant coffee
750ml scotch wisky
400gm Sweetened condensed milk
300ml thin cream
3 tsp boiling water
Melt chocolate. Gradually add condensed milk, whisking briskly as mixture thickens. Continue whisking until completely blended. Transfer to a large mixing bowl, gradually add evapourated milk. Whisk until smooth. Add cream, coffe (dissolved in water) and scotch whiskey. Mix well, then pour into steralised bottles. Store in refrigerator for up to 3 months.
Choc Fudge Slice
200g plain choc biscuits (finely crushed)
60g melted butter
395g sweetened condensed milk
1 cup brown sugar
125g butter, chopped
100g milk chocolate, chopped (only as good as the chocolate you use)
1/3 cup pecans, toasted and chopped
•Lightly grease an 18x28cm slice tin, line base and sides with baking paper, extending paper 2cm above tin edge.
•Combine biscuits and butter in a bowl until well blended.
•Press firmly into base of slice tin and set aside in fridge to chill.
•Combine condensed milk, sugar and butter in a saucepan.
•Stir over a medium heat until melted and combined.
•Bring to boil then cook, stirring constantly for 4-5 minutes until thick and golden.
•Remove from heat and add chocolate, stirring until melted.
•Pour over biscuit base.
•Sprinkle with pecans.
•Chill, covered, until firm.
•Using a hot knife, cut into small squares.
•Store in an airtight container in the fridge.
For the biscuit base, you can use choc mint or choc mandarin biscuits – whatever you feel like.
A recipe that uses a confectionery thermometer for accuracy, although you can easily do without one. You can use either cocoa or chocolate but the colour and flavour are better with both.
4 tbsp water
3 cups castor sugar
2 tbsp golden syrup
3/4 tin condensed milk
1 tsp pure vanilla essence
2 tbsp cocoa, sifted
100g dark chocolate, roughly chopped
� Butter or line an 18cm square (or similar sized) tin with non-stick paper.
� Melt butter, water, sugar and golden syrup in a saucepan over gentle heat. Stir until sugar is dissolved, without slopping the sides of the saucepan. Add condensed milk and bring to a gentle rolling boil, stirring continuously for 10 minutes. The mixture should be a pale caramel colour and either reach 118C or be at the "soft ball" stage.
� Add vanilla, cocoa and chocolate and stir through. Leave to cool slightly and wait for the bubbles to subside.
� Beat mixture with a wooden spoon or whisk until it is thick and creamy and leaves a trail as it falls from the spoon. Pour into prepared tin and allow to set. Cut into small cubes when solid. Store in an airtight container.
5 cups icing sugar, sifted
3 cups desiccated coconut
400g tin sweetened condensed milk
1 egg white, slightly beatenred or pink food colouring
� Line a 20cm square baking pan (or similar) with non-stick baking paper or foil.
� Combine icing sugar, coconut, condensed milk and egg white in a large bowl. Work the liquids through evenly.
� Press half the mixture into the prepared pan.
� Add about a teaspoon of colouring (about 10 drops - you may need less or more depending on which food colouring you use) to the remainder, combine and press on top of white layer.
� Leave to set in fridge then cut with a knife dipped in hot water for a nice, clean edge.
� Store in the fridge.
250g Nice biscuits
3 tablespoons cocoa powder
1/2 cup desiccated coconut
395g can sweetened condensed milk
1/2 teaspoon vanilla extract (or 1 teaspoon natural vanilla essence)
4 tablespoons rum
Put biscuits and cocoa in blender until fine.
Add remaining ingredients. Mix well.
Refrigerate for 30 mins, then roll into balls.
Coat in coconut or chocolate sprinkles.
Super Easy Rum Balls
1/2 cup coconut
2 tablespoons cocoa
1 tin condensed milk
Rum - 5 or 6 tablespoons (use less if using a dark rum)
Coconut for rolling
Crumble the weetbix by hand. Soak the weetbix in rum, add the condensed milk and everything else... mix well until all combined. Shape into small balls, roll in coconut and store in the fridge.
23/02/2012, 02:34 PM
Joined: 18-September 10
Cookies and Cream Ice Cream
600ml of cream and 2 x tins of condensed milk - beat until really thick (about 7-10mins)
add a pack of chocolate ripple biscuits (crushed) stir through and freeze.
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