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5 Recipes You Can Make with Condensed Milk

We have a warm spot in our hearts for a can of sweetened condensed milk. And wen you think about it, it is the opposite of fresh, and the whole shelf-stable dairy thing is a little iffy. But taste it, and there’s nothing else that reaches those levels of creamy sweetness of condensed milk.

However, condensed milk stores like a dream, it will keep in the fridge for about a month, or even longer. Just make sure to transfer the leftover liquid out of the can and into a jar first. That said, an open can is really just an excuse to put the creamy flavor boost to use, so there’s a chances it won’t last long.

Here are some 5 recipes you can make with condensed milk:

Chocolate Truffles

  • 3 cups (18 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon vanilla extract
  • Optional coatings: Dutch-processed cocoa, chocolate sprinkles, espresso powder or cocoa nibs


In a microwave, melt the chocolate chips with milk, stir until smooth.
Stir in vanilla.
Refrigerate it for 2 hours until it firm enough to roll.
Shape into 1-in. balls. Roll in coatings as desired.

Irish Creme Drink

  • 3-1/2 cups vanilla ice cream, softened
  • 3/4 cup vodka
  • 1/2 cup eggnog
  • 1/3 cup sweetened condensed milk
  • 1 tablespoon chocolate syrup
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Grated chocolate and additional chocolate syrup


In a large bowl, combine the first 8 ingredients and beat until smooth. Set aside.
Place grated chocolate and add a chocolate syrup in separate shallow bowls.
Hold each glass upside down, dip in chocolate syrup and then dip in grated chocolate.
Pour drink mixture into prepared glasses and serve immediately.

Coconut-Layered Pound Cake

  • 1 package (7 ounces) sweetened shredded coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup chopped almonds, toasted
  • 1 loaf frozen pound cake, thawed
  • 1 cup chocolate fudge frosting


Mix coconut, milk and almonds.
Cut cake horizontally into four layers.
Place the bottom layer on a serving plate, top with half of the coconut mixture
1 cake layer and 1/2 cup frosting.
Repeat layers. Refrigerate, covered, until serving.
To toast nuts, bake it in a shallow pan for over 350° oven for 5-10 minutes or cook in a skillet in a low heat until lightly browned, stirring occasionally.

Chocolate Caramel Fondue

  • 1 can (14 ounces) sweetened condensed milk
  • 1 jar caramel ice cream topping
  • 3 ounces unsweetened chocolate, chopped
  • Assorted fresh fruit and/or pretzels


In a small saucepan, combine caramel topping, chocolate and milk.
Cook and stir in a low heat until blended and heated through.
Transfer to a heated pot, keep warm.
Serve with fruit or pretzels for dipping.

S’mores on a Stick

  • 1 can sweetened condensed milk, divided
  • 1 cup miniature marshmallows
  • 1-1/2 cups miniature semisweet chocolate chips, divided
  • 24 whole graham crackers, broken in half
  • Assorted sprinkles
  • 24 Wooden pop sticks


In a small microwave bowl, microwave 2/3 cup condensed milk on high for 1 and a half minutes.
Add the marshmallows and 1 cup chips. Stir until smooth.
Drop by tablespoonful onto graham cracker halves, spread evenly and then top with remaining graham cracker halves and press down gently.

Microwave remaining condensed milk for 1 and a half minutes. Add remaining chips, stir until smooth. Drizzle over cookies and if you want, decorate with sprinkles.
Wait for 2 hours before inserting a pop stick into the center of each.

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