Many of us associate condensed milk with wonderful childhood memories. It was part of daily life for our grandparents. Sweet condensed milk in coffee or tea gave it that special lift. For lots of children, it was also the perfect treat to brighten their days and keep them going between meals – but it needn't be consigned to childhood memories.
Condensed milk is still available in tubes today and an integral part of the product range for all Swiss food retailers. In Hochdorf, we fill more than a million condensed milk tubes for the Swiss retail trade every year – naturally with condensed milk made from the finest Swiss milk.
This sweet, slightly caramel-tasting milky liquid has a range of applications – to sweeten desserts, tarts or creams, for example. In addition to its delicious taste, the creamy consistency of the condensed milk also makes it a perfect for a variety of applications: in Switzerland, it’s famously used in the “Rahmtäfeli” and “Nidletäfeli” cream caramels. This simple recipe is always a hit with our sweetened condensed milk. Or try our recipe for delicate cakes with coconut flakes for a touch of the exotic.
Read our short blog for more interesting background on the history of condensed milk.
The story of how it is made is fascinating in itself: go to article.
250 g sweetened condensed milk
100 g butter
200 g sugar
2 tablespoons cold water
Line a baking tray with baking paper. Place the water in a small bowl and keep it nearby.
Place the condensed milk, butter and sugar in a pan and bring to the boil, stirring continuously. Allow the mixture to simmer lightly for 10 to 15 minutes until it has a caramel-brown colour and comes away from the pan easily.
Switch off the hob, add the water and stir the mixture again until smooth.
Pour the mixture immediately onto the prepared baking tray, to approx. 1 cm thickness.
Add chopped nuts, dried rose blossoms or fleur de sel to the fresh caramel mixture to taste. Leave to cool and use a sharp, thin knife to dice into approx. 1 cm to 1.5 cm pieces.
250 ml milk
350ml condensed milk (approx. 350 ml)
20 g cornflour
50 g melted butter
100 g desiccated coconut
Mix all the ingredients except the coconut with a hand blender at the highest speed for approx. 30 seconds.
Fold in the desiccated coconut and set aside for 10 minutes. Meanwhile, grease a muffin tray and dust with flour.
Divide the mixture into 12 and bake at 170 °C for 25–30 minutes.