[Guest_Cathode_*]

Home Made Irish Cream
Ingredients
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

Method
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
Ingredients

Base
200g plain choc biscuits (finely crushed)
60g melted butter

Fudge Topping
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


Method

Base
•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.

Fudge Topping
•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.


Alternate versions
For the biscuit base, you can use choc mint or choc mandarin biscuits – whatever you feel like.

Chocolate fudge
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.

INGREDIENTS
125g butter
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

METHOD
� 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.

Coconut ice

INGREDIENTS
5 cups icing sugar, sifted
3 cups desiccated coconut
400g tin sweetened condensed milk
1 egg white, slightly beatenred or pink food colouring

METHOD
� 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.

Rum Balls
Ingredients
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

Method
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
Ingredients
8 weetbix
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

Method
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.

[BabyBumbleBee]

Condensed milk and a straw? I've noticed a few people said this, isn't it too thick for a straw? I've never tried.

[cardamom]

Do you just chuck the whole lot in the mixer together? How long to whip it for?

I wasn't the original poster, but I use this recipe too, and I recall it taking quite a while to beat up. I think it usually takes my mixer maybe 7 minutes or so? Til it's good and thick. I don't beat in the flavourings, I stir them in at the end before I freeze it. I usually freeze mine in a round springform tin to make an ice cream 'cake'.

[countrychic29]

Lucky you

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.

delicious!

[boatiebabe]

It usually only takes me a few minutes with a hand beater to get the condensed milk and cream to whip together.

Basically when it comes to the consistency of whipped cream it is ready to mix with other flavourings and freeze.

[MiSS_E]

Thanks, it's your fault if I have ice cream for dinner now.

[nutellaholic]

Truffles!!
Dh also has it on corn flakes instead of milk.

[Gegemite]

I love that whenever there's a condensed milk thread on EB it always gets heaps of excited responses no matter how recently the last thread was.

I'm not much help though, I'd just eat it or make caramel by boiling the tin (which you obviously don't have)

mmm... Milky liquid goodness.

[Guest_Zombiekitten_*]

Homemade Nutella?

http://www.instructables.com/id/Homemade-Nutella/

[Red Cabbage]

Do you just chuck the whole lot in the mixer together? How long to whip it for?

It only takes one minute in the thermomix, so I'm not sure, but it has to be light and fluffy and spreadable.