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When you need milk caramel to make one recipe, or to serve one purpose, it is easy to feel overwhelmed when looking at the large, one-gallon containers for sale. On one hand, that amount of milk caramel looks delicious. On the other hand, you're probably wondering how you'll ever use that much before it goes bad. Well, as it turns out, there are more ways to use milk caramel than you might have thought. And you can store it in the freezer for months while you're working your way through it.
If you do decide to buy that big container of milk caramel, here are some ways to use it.
As an ice cream topping
You've probably bought caramel ice cream topping before. Milk caramel is not that different from caramel ice cream topping. It may a little thicker, depending on the brand you buy, but if that's the case, you can just pop a bowl of it in the microwave for a few seconds to warm it up a little. As it warms, it gets looser, and you can better spoon it over your ice cream. Add some walnut chunks and whipped cream for a true sundae.
As a mix-in for brownies.
Brownies are delicious, but do you know what's even better? Caramel brownies. You can make the brownie batter as directed on the box. Or, make your own recipe from scratch, if you prefer. Once the brownie batter is in the pan, drizzle in a few tablespoons of your milk caramel. Be careful not to get it too close to the edge of the pan, or it will stick, making the brownies hard to get out of the pan. Use about 1/2 cup, in total, for the whole pan of brownies. Then, take a toothpick and drag it around in the caramel and brownie batter a little, creating swirls of gooey goodness. Bake as usual. Let cool before removing it from the pan, and enjoy.
As a mousse ingredient.
You can also make your own delicious caramel mousse using the milk caramel that you buy. All you need is one other ingredient: whipping cream. You can add a pinch of salt, if you want, to make salted caramel mousse, but that's not required. Start by whipping 2 cups of heavy cream until it is thick, but not quite at the whipped cream stage. Add 1/2 cup milk caramel, and keep whipping until you have a stiff mousse.
If you decide to buy milk caramel from a local distributor, there are plenty of ways to use it up. It's a versatile and delicious dessert ingredient.Share