GLAZE MADE WITH SWEETENED CONDENSED MILK RECIPES

HOMEMADE SWEETENED CONDENSED MILK RECIPE | ALLRECIPES

Homemade Sweetened Condensed Milk Recipe | Allrecipes image

I was making a recipe which called for condensed milk; I had none on had and decided to make my own with what ingredients I had on hand.

Provided by lauren11

Categories Everyday Cooking

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 1/2 cups

Number Of Ingredients 2

Ingredients

1 ½ cups white sugar
1 (12 fluid ounce) can evaporated milk

Steps:

Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

Nutrition Facts : Calories 277.9 calories, CarbohydrateContent 56.3 g, CholesterolContent 18.3 mg, FatContent 4.8 g, ProteinContent 4.3 g, SaturatedFatContent 2.9 g, SodiumContent 66.8 mg, SugarContent 56.3 g

BEST PUMPKIN SPICE CAKE - HOW TO MAKE PUMPKIN SPICE CAKE

Best Pumpkin Spice Cake - How To Make Pumpkin Spice Cake image

There’s no shortage of pumpkin dessert recipes come fall, but this perfectly spiced , caramel-glazed pumpkin bundt cake should be top of your list.

Provided by THEPIONEERWOMAN.COM

Categories baking comfort food dessert snack

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 15

Ingredients

2 1/2 c. granulated sugar
1 c. vegetable oil
3 large eggs
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 15 oz. can pumpkin puree
1/2 tsp. vanilla extract
Nonstick cooking spray with flour
1 14 oz. can sweetened condensed milk
1 c. packed light brown sugar
2 tbsp. salted butter
1/4 tsp. vanilla extract

Steps:

Preheat oven to 350°. Add the sugar and oil to the bowl of a stand-up mixture with a paddle attachment. Beat on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a medium bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add one-third of the flour mixture to the wet mixture, then mix to combine. Add one-half of the pumpkin puree, then mix to combine. Repeat with the flour mixture, more pumpkin, then finishing with flour, mixing well between each addition until the batter is smooth. Spray the inside of a 12-cup bundt pan with non-stick baking spray with flour, then pour the batter into the pan. Place a folded kitchen towel on the counter and tap the pan (use some force!) on the towel 8-10 times (to remove any air bubbles in the batter). Bake 60 to 65 minutes or until a wooden pick inserted into the center comes out clean. Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the cake. Let cool completely. For the Caramel Glaze: In a medium saucepan, add the milk and sugar and cook over medium-low heat until it comes to a boil, stirring constantly. Reduce the heat to low and simmer for 8 minutes, stirring frequently. Remove from the heat and strain through a fine mesh strainer. Stir in the butter and vanilla. Let cool for 10-12 minutes, stirring frequently. The icing is ready when it makes thick ribbons when drizzled (it will still be warm). Drizzle it all over the cake. Let the glaze cool completely before cutting.

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