IF YOU HAVE CONDENSED MILK TRY THIS RECIPE WITH ME!!! ONLY ONE INGREDIENT RECIPE

Ingredients

• 300 g Sweetened Condensed Milk (full‑fat, unopened can)
• 1 tablespoon Unsalted Butter (optional, adds richness and helps prevent sticking)
• 1 teaspoon Vegetable Oil (for greasing the work surface; you can also use melted butter)

Instructions

1. Prepare the work surface

   Brush the flat work surface or baking sheet with a thin layer of vegetable oil or melted butter. If desired, line with parchment paper for easier removal.

   Time: PT2M

2. Combine condensed milk and butter

   Place the saucepan over medium‑low heat. Add the 300 g of sweetened condensed milk and the tablespoon of butter (if using). Stir briefly to combine.

   Time: PT1M

   Temperature: Medium‑low

3. Cook the caramel

   Continuously stir the mixture with a silicone spatula, scraping the bottom and sides to prevent scorching. Cook for about 15‑20 minutes, or until the mixture turns a deep golden‑brown color and thickens enough to coat the back of the spoon.

   Time: PT18M

   Temperature: Medium‑low

4. Remove from heat

   When the caramel reaches the desired dark brown shade, immediately remove the pan from the burner to stop further cooking.

   Time: PT0M

5. Transfer to the prepared surface

   Pour the hot caramel onto the greased surface. Let it sit for 2‑3 minutes until it is warm but still pliable.

   Time: PT3M

6. Shape into balls

   With greased hands, pull small portions of the warm caramel and roll them between your palms into bite‑size balls (about the size of a walnut). Place the finished balls on a parchment‑lined tray.

   Time: PT5M

7. Cool and set

   Allow the caramel balls to cool to room temperature, about 5 minutes, then store them in an airtight container.

   Time: PT5M

Nutrition Facts

Calories

1060

Protein

26 g

Carbohydrates

165 g

Fat

36 g

Fiber

0 g