Sweetenedcondensedmilkcoconutcookiescandy Recipes
HOW TO MAKE SWEETENED CONDENSED MILK
Make the sweetened condensed milk at home instead of buying it at the store. This recipe makes enough to equal the standard can size of 14 ounces.
Provided by Jeannie
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- In a saucepan, combine all the ingredients. Heat to boiling. Reduce heat and cook until thick, about 15 to 20 minutes.
Nutrition Facts : Calories 267.3 calories, Carbohydrate 55 g, Cholesterol 6.8 mg, Fat 0.3 g, Protein 12.2 g, SaturatedFat 0.2 g, Sodium 181.5 mg, Sugar 55 g
HOMEMADE SWEETENED CONDENSED MILK SUBSTITUTE
This is a quick substitute if you have run out of sweetened condensed milk.
Provided by nanny129
Categories Drinks Recipes
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Combine evaporated milk, sugar, and brown sugar in a saucepan over medium-low heat and whisk together. Heat to a simmer and cook until thick, 15 to 20 minutes.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 57 g, Cholesterol 16.4 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 65.2 mg, Sugar 56.8 g
SWEETENED CONDENSED MILK COCONUT COOKIES/CANDY
Make and share this Sweetened Condensed Milk Coconut Cookies/Candy recipe from Food.com.
Provided by OceanIvy
Categories Drop Cookies
Time 25m
Yield 30 cookies
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- Grease a baking sheet.
- Mix all ingredients.
- Drop by teaspoons,onto baking sheet.
- Bake for 15 minutes.
- While hot,remove from the sheet.
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- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the butter and sugar until combined. Add the condensed milk and vanilla, and mix until combined.
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- Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes. Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning.
- Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it's completely dissolved.
- Remove from the heat, and allow to cool completely before using in recipes. This sweetened condensed coconut milk should last for at least a week when stored in a sealed container in the fridge.
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- Remove from heat and stir in the coconut. Keep stirring until all the liquid is absorbed. You may need to let it sit for 5-10 minutes to allow the coconut to re-hydrate.
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- Preheat your oven to 180℃/ 350 °F and line a baking pan with baking paper. Whisk flour, baking powder and salt together, set aside.
- In a medium mixing bowl, beat the butter or margarine with an electric mixer or wooden spoon until light. Add the condensed milk and vanilla extract and beat until smooth. Add the dry ingredients and beat until a smooth dough is formed.
- Scoop about a tablespoon of dough, roll into an inch and half log, place on a baking paper and press lightly with a fork leaving about 2 inches between each dough.
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