Chocolate Sweetened Condensed Milk Recipes

CHOCOLATE SWEETENED CONDENSED MILK - COPYCAT

I found this recipe online. I used to purchase Eagle Brand's version of this but they discontinued it quite a while ago. This is supposedly Eagle Brand's response to requests for a replacement to their former product.

Provided by Chicagopm

Categories High In...

Time 7m

Yield 10 serving(s)

Number Of Ingredients 2

Chocolate Sweetened Condensed Milk - Copycat image

Steps:

Melt unsweetened chocolate squares.
Blend unsweetened chocolate into sweetened condensed milk.

Nutrition Facts : Calories 155.8, Fat 6.4, SaturatedFat 4, Cholesterol 13.5, Sodium 51.8, Carbohydrate 23.3, Fiber 0.9, Sugar 21.6, Protein 3.9

Ingredients

1 (14 ounce) can sweetened condensed milk
2 ounces unsweetened chocolate squares

FUDGE

I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.

Provided by Dana

Categories Desserts Candy Recipes Fudge Recipes Chocolate

Yield 16

Number Of Ingredients 4

Fudge image

Steps:

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 46.2 g, Cholesterol 16 mg, Fat 22.5 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 11.6 g, Sodium 51.7 mg, Sugar 13.5 g

Ingredients

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
¼ cup butter
1 cup chopped walnuts

CHOCOLATE RUM CAKE

Top off a Mexican meal in style with this traditional dessert. Cake mix makes it simple!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 15

Number Of Ingredients 13

Chocolate Rum Cake image

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 30 g, TransFat 0 g

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food or dark chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup whipping cream
1 cup whole milk
1 can (14 oz) sweetened condensed milk
1/3 cup rum
1 cup whipping cream
2 tablespoons rum or 1 teaspoon rum extract
1/2 teaspoon vanilla
1 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted