I have two yummy recipes to share with you today! One involves chocolate, the other cheese. Hey, I never said they were healthy recipes. Yummy, people, yummy. Carnation recently sent me a $50 gift card for groceries and some free Evaporated Milk to try in a few recipes. The “mission” was to use evaporated milk in one of my own recipes that calls for milk, and to try out a recipe of theirs. I accepted the mission and proceeded to choose the least healthiest recipes possible…and enjoyed every second of it. (Ironic since one of Carnation’s selling points is that there is more nutritional value per ounce in evaporated milk versus regular milk. So much for that!)
First, I tried Carnation’s recipe for Fudge (recipe below). I’ve gotta say, it’s good. And it was EASY. I followed the recipe verbatim…but next time I make it, I’m going to use a higher quality chocolate. Regardless, it was a nice, simple recipe and tasted good.
For my own recipe, I used evaporated milk in Twice Baked Potatoes (recipe below). The mashed potato filling was mighty fine…Cate couldn’t keep her fingers out of the bowl. And I know that cheese has nothing to do with evaporated milk…but that part was pretty darn good too.
So, there you have it! Mission complete. In case you are wondering what evaporated milk is, it is fresh milk that has been carefully cooked to remove half the water content, upping the protein and calcium content per serving, and creating a creamier texture. Click here if you want to read more about it.
And now, the recipes!
- 1½ cups granulated sugar
- ⅔ cup (5-oz can) evaporated milk
- 2 T butter
- ¼ teaspoon salt
- 2 cups mini marshmallows (I had big ones, so I broke them up then measured and it came out)
- 1½ cups semi-sweet chocolate chips
- ½ cups chopped pecans or walnuts (I nixed the nuts)
- 1 teaspoon vanilla extract
- Line 8-inch square baking pan with foil.
- Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full roiling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 minutes. Remove from heat.
- Stir in marshmallows, chocolate, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours until firm (I just left it on the counter and it got plenty firm). Lift from pan, remove foil and cut.
- 4 baking potatoes
- ¾ cup sour cream or plain yogurt
- ¼ teaspoon garlic salt
- ⅛ teaspoon pepper
- 4 tablespoons evaporated milk (or more if needed)
- shredded cheddar cheese, optional
- chopped green onion, optional
- Wash potatoes, poke holes with fork. Bake on rack, unwrapped at 425 degrees 40-60 minutes, or until soft all the way through. Cut lengthwise and scoop out potato (I have to hold the potato with an oven mit while I scoop). Mix potato with all the other ingredients, except the cheese, and mash with a potato masher or pastry blender. Spoon potato back into the potato skins, place in casserole dish. Bake at 425 degrees for 20 or so minutes, or until lightly browned. Top with shredded cheese and bake a few minutes more.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
I love the fudge recipe. Use it all the time. I am so excited about the potatoes too. My family loves them, but they just never quite come out right–now I can see what I was doing wrong from looking at how you do it! Thanks!
Those potatoes look heavenly! I am going to have to try those. YUM.
Vivian is still talking about the “sponge” (i.e. fudge) that Jane gave her at the pumpkin patch. It was delicious! I’ve always been a little scared to make fudge, but I just might try it as this recipe seems very manageable even for someone who doesn’t own a candy thermometer. 🙂
I’m feeling lucky that I also got to sample the yummy fudge! I would definitely try making it – because it sounds so simple! And, I’ve been thinking, if evaporated milk works out so well in place of milk, I should definitely stock some cans in my food storage! Great advice, Jane.
They both look so yummy! I will be trying these recipes out soon! Mmmmm!
I basically just wanted to say that my favorite thing… (well, one of my favorite things) about your blog are all of your great food pictures. So yummy, you make food look so tasty! 🙂
awww, thanks, robin! and everyone else for you comments, too! 🙂
I have to laugh a little about Natalee’s comment becuase I tried to make fudge WITH a candy thermometer for the first time last winter and it was the only time I’ve ruined it! This recipe is foolproof, though. I also love the “Aunt’s Teen’s Creamy Chocolate Fudge” that I found on Allrecipes.com. I’ve used that one for years. It uses evaporated milk, too.
Jane – this is very close to the recipe that Grandma B has used all my life (uses milk chocolate instead of semi sweet.) I can remember way back when I was young, watching my mom stir (and later doing it myslef)the sugar, butter and evaporated milk together as it came to a boil and then pouring that deliciousness all over the chocolate and marshmellows (we used to use large ones – before there were minis.) I have wonderful memories of the smell and taste of this at every stage of its making. I can remember opening the fridge and scooping a big fingerful of warm delicious fudge out of the pan hoping I wouldn’t get caught…. I guess folks can tell that chocoholism runs in the family!
Those twice baked potatoes are my on my top ten list of deliciousness as well!
I’m hungry – better go check the fridge….
Going to fix these today. Loik yummy
One last thing on this blog post – one of the reasons this fudge is foolproof is that you are making candy out of candy rather than actually making the candy from scratch. Some fudge purists would say this really isn’t fudge but I will call any of them out on this one.
Oh sorry – just read the post again. I would not consider the cheese optional 🙂
It’s probably good we don’t live closer to one another. I wouldn’t be able to resist showing up at your doorstep to see what you had cooking up every day.
Do you think i can make these 2ce baked potatoes w/sweet potatoes? right? going to try it out:)
The fudge was great — evaporated milk also makes fabulous hot fudge sauce.
My sister in law’s mom – Issie, makes the best ever chowders and they all have a base that is made with evaporated milk. I will have to get her official recipe. The one I have from her is… a lotta this.. a littla that…somma this… and a few handfuls o’ that… Time for fudge!
That fudge looks delicious!