Whipped Evaporated Milk Food

WHIPPED EVAPORATED MILK

Steps:

• Pour evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny crystals begin to form around edges, turn into chilled bowl and whip with rotary egg beater until stiff enough to hold its shape.
• Sugar and vanilla may be added and whipped in at this stage, if desired.

WHIPPED EVAPORATED MILK

Steps:

• 1. Sweeten evaporated milk with powdered sugar and a touch of vanilla before whipping it into a foamy topping for cocoa, pie or fresh fruit. A bit of gelatin will give it staying power for a beautiful presentation.
• 2. POUR evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl.
• 3. BEAT on high speed for 1 minute or until very frothy. Gradually add sugar and vanilla extract; continue beating for 2 minutes or until mixture is stiff. Serve immediately spooned over fresh fruit or your favorite dessert.
• 4. NOTE: For Whipped NESTLÉ® CARNATION® Evaporated Milk that holds up to 30 minutes: Sprinkle 1 teaspoon gelatin over 2 tablespoons water in small, microwave-safe bowl; let stand for 2 minutes. Microwave on HIGH (100%) power for 40 seconds; stir. Let stand for additional 2 minutes or until dissolved. Pour 1 cup NESTLÉ® CARNATION® Evaporated Milk or Evaporated Fat Free Milk and dissolved gelatin into small mixer bowl; follow recipe for Whipped Topping. Serve immediately or cover and refrigerate for up to 30 minutes. This recipe makes 4 cups.
• 5. ANOTHER NOTE: I haven't tried this one yet, and I certainly haven't tried it with the recipe I posted for Homemade Evaporated Milk. However, I will do so soon and post my findings. If any of you get to it sooner, please post your experiences and what you think of it. (w/pics if possible-I know they aren't always possible!).

MANGO WHIP

Steps:

• Pre-chill both the whole mangoes and the evaporated milk.
• Peel and dice the mangoes into small cubes. Place most of the diced mango in a blender or food processor and puree to a smooth, silky consistency. Reserve a small portion of the diced mango for garnish.
• Pour the pre-chilled, non-fat evaporated milk into a pre-chilled mixing bowl and whip at medium-high speed to the consistency of semi-stiff peaks.
• At this stage, gently add the mango puree and mix on slow speed for about 30 seconds, incorporating the two ingredients thoroughly. This step may also be done by hand, folding the mango puree into the whipped milk for a firmer overall consistency.
• Place a small portion of the reserved, diced mango in the bottom of each individual serving glass. They spoon in the Mango Whip. Chill the filled glasses for at least 15minutes before serving. Garnish with a small sprig of mint.

WHIPPED FUDGE

Steps:

• Directions.
• Bring evaporated milk sugar and butter to a hard rolling boil on medium heat.
• I use a non-stick Dutch oven and a long handled wooden spoon. Boil for five minutes -stirring constantly so mixture does not BURN!
• Also, take a stick of butter around the rim of your Dutch oven before cooking your milk/sugar/butter -- Stops it from boiling over, plus it makes sure that all of the sugar gets incorporated -- No grainy bits left in your mix!
• Now for the fun part!
• Chips, nuts, flavoring in large PLASTIC bowl!
• Pour the hot mixture of milk/sugar/butter over the chips, nuts and flavoring.
• USE ELECTRIC HAND MIXER: Start with mixer on low to blend ingredients & then 5 minutes on high. You can also mix it to start off with your wooden spoon and then use hand mixer to finish. This will make the most incredibly light airy delicious decadent fudge you have ever had.
• NO MARSHMALLOW STICKY STUFF TO CLEAN UP!
• Whipping the fudge with the electric mixer eliminates the marshmallow-it is just more sugar and air! The mixer takes care of adding the air to your fudge. It's better for you as you are not adding more sugar.
• I also have added a large Hershey's candy bar-(broken into bits) with the chocolate chips for added richness. You can add any kind of bar you would like (white chocolate etc).
• Pour mixture into 9x13 greased pan -- Spray or buttered, or wax paper lined. Glass or metal. I have even used the bottom of my broiler pan.
• Let cool for at least 30 minutes. You can then cut it and turn it out if you want. I let this fudge cool for at least another 4 hours to set up thoroughly.
• Set it outside if it's really cold, but cover it with plastic or a kitchen towel somewhere safe!
• I have prepared this recipe using many different ingredients-it is fun to experiment and try new flavors together.
• Crushed candy canes, orange extract, almond extract and almonds, coconut, Maraschino cherries, cranberries, peanut butter and butterscotch, white chocolate chips, mint chips -- be brave -- explore your options!
• My husband loves the peanut butter and milk chocolate chips together for this fudge.
• Happy Holidays and Enjoy -- DIANA!