Let’s talk about condensed milk. Specifically the size of the tins. I’m sure, when I was younger, you could get a tin that was 7oz/200g or thereabouts. Often referred to as a ‘small tin of condensed milk’ in my recipes. That size doesn’t seem to exist anymore (certainly not here in the US) so I’ve often found myself with half a tin of condensed milk left over.
Now, you could always make double the quantity of whatever it is that you’re baking.
Or you could make a fancy coffee or cocktail with it.
Or, you know, you could just take a spoon and finish it off…
Anyway, should you find yourself in this situation and are looking for something else to bake, I have added a new category to my recipes called ‘Half a tin of condensed milk’ (yes, it’s a little long, but it is suitably descriptive). Search for this and you will find several recipes that will use up the rest of that tin.
I hope this is helpful. And thank you to the blog follower whose comment led to this new category!
These Raspberry Ruffle Bars are another classic from my childhood. I made something similar (OK, almost identical) on the blog when I started, but because I wasn’t able to get raspberry jelly powder – and I have no idea why I couldn’t find here in the US, I have no problems now – I made it with cherry jelly instead. So, similar, but just not the same.
Anyway, I digress. Now to get back to the proper Raspberry Ruffle Bars. I know I say this a lot, but these are really easy. No baking required, just a bit of mixing and then melting some chocolate. A simple list of ingredients which is quite sticky to work with, but the stickiness is worth it in the end. They probably deserve one more warning, in that they are very sweet. Sugar, condensed milk and the jelly are all pretty sweet, so I wouldn’t use sweetened coconut if you can help it! But, cut them into small squares instead of larger bars and everything in moderation!
Chocolate, coconut and caramel. Put them together and you get these No-Bake Coconut Delights. There’s a white chocolate base layer, then a coconut and condensed milk layer, finally topped with caramel sprinkled with toasted coconut.