Dare to up your dairy game: tasty new uses for leftover condensed milk

Don't throw out that leftover condensed milk. Instead, use it in unexpected — and tasty — new ways. Here are some ideas.

• To make easy caramel sauce (dulce de leche), remove the label from a 400 gram (14 ounce) can of sweetened condensed milk. Put the unopened can in a large saucepan and cover with water by 12 centimetre (five inches). Bring to a boil over high heat then reduce the heat to medium and simmer for two hours, adding water as necessary to keep the can covered. Remove the can with tongs and cool to room temperature. Open the can and spoon the thick, sweet caramelized sauce over ice cream, brownies, pound cake, apple crisp or your favourite desserts.
• For ultra-easy strawberry sorbet, puree one litre (one quart) strawberries with one can (400 grams/14 ounces) sweetened condensed milk and 10 millilitres (two teaspoons) fresh lemon juice. Freeze in a shallow metal pan, stirring occasionally. Scrape out servings with a spoon.
• To roll up some chocolate truffles in no time, combine 625 grams (20 ounces) of bittersweet chocolate (or a mix of bittersweet and semi-sweet chocolate), one can (400 grams/14 ounces) sweetened condensed milk, and one millilitre (1/4 teaspoon) ground cinnamon in a saucepan. Cook over medium-low heat until the chocolate melts and the mixture can be stirred smooth. Let cool until the mixture can be handled, then roll into 2.5 centimetre (one inch) balls between your palms. Roll in powdered sugar and store in an airtight container at room temperature for up to one week. You can also refrigerate the truffles for up to two weeks, but bring them to room temperature before serving for the best flavour.
• For no-fuss refrigerator fudge, combine one can (400 grams/14 ounces) sweetened condensed milk, 750 millilitres (three cups) semi-sweet chocolate chips, and seven millilitres (1 1/2 teaspoons) vanilla extract in a saucepan. Cook over medium-low heat until the chocolate melts and the mixture can be stirred smooth. Scrape into a foil-lined 20 centimetres (eight inch) square baking dish. Refrigerate for two hours or until the fudge is firm. Grab the foil to remove the fudge from the pan, then cut into 2.5 centimetres (one inch) squares.

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