post #31 of 31
Another vote for Jodie's recipe. I use it all the time. I even jarred some for Christmas gifts! I have mixed it into semisweet ganache and it was to-die-for, and into buttercream for an insane filling. Heavenly on a spoon with a sprinkle of sea salt. Very versatile! Just don't overcook it - I was off by a few degrees and it got too hard.

If you need to split the recipe, you can just freeze the other 1/2 can of condensed milk in a ziploc. Save it for later! thumbs_up.gif