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How Does a Sweetened Condensed Guinness Sound?

YumSugar — Wed, 06 Feb 2008 15:28:31 -0800

Earlier this week, I tipped you off to the winners of the Chocolate Adventure Recipe Contest, and while the top three spots do sound delicious, I was more intrigued by the runner-up. The name is Chocolate Ginger Delight, and it's a Guinness stout with sweetened condensed milk, ground ginger, and chocolate. Creator Karen Ariele Imm has really taken this pub favorite to a new level. If it sounds intriguing to you, get the recipe when you read more.

Chocolate Ginger Delight
By Karen Ariele Imm, for the 2007 Chocolate Adventure Contest

1/2 cup sweetened condensed milk
1 oz Scharffen Berger 62% semisweet chocolate
1/8 tsp ground ginger
12 oz cold Guinness brand stout
Shaved chocolate (for garnish)

In a small, heavy-bottom sauce pan, over low heat, melt sweetened condensed milk and chocolate.
Remove from heat and whisk in ginger.
Place chocolate mixture into a medium-sized bowl. Set aside to let cool (between 5 and 10 minutes).
Pour Guinness over the chocolate mixture and stir until well combined.
Divide equally into two glasses.
Garnish with shaved chocolate and serve.

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Evaporated vs. Condensed Milk: What's the Difference?

YumSugar — Thu, 09 Apr 2009 15:00:26 -0700

Evaporated and condensed milk are both shelf-stable, concentrated forms of milk that have been cooked at a high heat to remove about 60 percent of their water content. Although, they have oddly similar names, the two products are not the same.

Condensed milk is made up of approximately 40 to 45 percent sugar, cooked down and mixed with whole milk until it becomes a gooey, sweet substance with a caramelized flavor and a light brown color. It's frequently used to make desserts such as flan and dulce de leche.Evaporated milk is condensed milk without the added sugar with the water content cooked off until it has a consistency that is similar to cream. Available in whole, low-fat, and fat-free varieties, evaporated milk is used in lieu of regular milk to add body and richness to a recipe.

Evaporated milk and sweetened condensed milk cannot be used interchangeably in cooking, because one product contains much more sugar than the other. Since sugar in sweetened condensed milk is cooked down and caramelized, merely adding sugar to evaporated milk would be an insufficient substitute.

Got a burning question? Contact us.

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Vietnamese-Style Coffee on a Stick

YumSugar — Wed, 28 May 2008 11:15:31 -0700

Over the long weekend I finally got around to experimenting with my new popsicle mold. The final result was perfect for the hot Summer months and a coffee lover's dream, a coffee popsicle! I used Vietnamese-style coffee - a simple concoction of sweetened condensed milk and strong coffee, traditionally served over ice - as my inspiration. These frozen delights were cool, refreshing, and oh so delicious. Packed with a caffeine punch, these popsicles are super simple to make. The hardest part is waiting for them to freeze!

This popsicle recipe can easily be altered to suit any coffee taste so feel free to add vanilla, mocha, or chocolate. To learn how to freeze your favorite coffee beverage, please read more.

Vietnamese-Style Coffee Popsicles
Original recipe

Ingredients

1/4 cup sweetened condensed milk
1 3/4 cup water
1/4 cup freshly ground espresso coffee

Directions
1. Brew the coffee to a strong robust flavor. Using a French press, it takes approximately 10 minutes. I love French press but any other coffee brewing method would also work.

2. Pour the sweetened condensed milk into a separate bowl.
3. Slowly pour the hot coffee into the bowl with the sweetened condense milk. Stir.
4. Chill coffee and sweetened condensed milk mixture in the refrigerator until cool.
5. Strain the coffee, if needed.

6. Fill popsicle forms and place in freezer.

7. Once frozen, pop out of the form and enjoy!

Makes 4 popsicles.

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I Heart Candy: Heath Bar Cake

partysugar — Tue, 19 Jun 2007 14:48:13 -0700

Every now and then I crave and eat an entire Caramello, so when YumSugar proposed her I Heart Candy challenge I figured I'd make a homemade version of a Caramello. However homemade caramel involves an entire hour of constant stirring, so I brainstormed and was immediately reminded of an old childhood favorite: Heath bar cake!

A Heath bar is a thin slab of English toffee covered with smooth milk chocolate. Made with a boxed cake mix, this dessert comes together in no time and can be masterfully assembled by any inexperienced cook. With layers of sweetened condensed milk, creamy caramel sauce, and clouds of pillowy whipped cream topped off with chunks of the classic Heath candy bar, this is one recipe that you have to try. Take a look at just how easy it is, read more

Heath Bar Cake
From Epicurious Forum

1 box of German chocolate cake mix
1 can of sweetened condensed milk
1 bottle or jar of caramel
1 tub of Cool Whip
4 Heath or Skor bars, crushed

Bake cake as directed according to box.
Poke holes about the size of a pencil all over the top of the cake.
Drizzle the milk and caramel over the cake, making a thin layer.
Refrigerate until completely cool. Cover with Cool Whip. Sprinkle the Heath or Skor bars.

Serves 8-10.

PartySugar's Notes: Instead of using cool whip (I felt guilty about making a cake from a box) I made whipped cream. Beat 1 1/2 cups heavy whipping cream with 1 tablespoon vanilla, and 2 heaping tablespoons powdered sugar until stiff peaks form. I also used one extra Heath bar.

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Happy Hour: Indonesian Avocado Shake

YumSugar — Mon, 23 Jul 2007 13:18:38 -0700

There's something about avocados that I just love. They're creamy, luscious and downright tasty. So when I saw this recipe for a traditional Indonesian Avocado Shake, I absolutely went wild. Avocado shake, topped with sweetened condensed milk and chocolate syrup?!? Doesn't that sound intriguing? I couldn't figure out where to rush out and get one, so I'll have to do the next best thing and give it a try at home. To check out the recipe and give it a whirl in your blender, read more

Indonesian Avocado Shake
From Saveur Magazine, March 2002
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2 ripe avocados, peeled and seeded
5 tbsp granulated raw sugar
1 tbsp sweetened chocolate syrup
1 tsp sweetened condensed milk

Put 1 cup crushed ice, 3 tbsp. water, avocados, and sugar into a blender and purée until smooth and sugar has dissolved, about 1 minute.
Divide between two tall 10-oz. glasses and pour chocolate syrup and milk into each glass. Serve with a spoon and straw.

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