This rich and creamy sweet, often translated as caramelized milk, is a favorite spread on bread or toast for breakfast, as well as a filling for various cakes and pastry. There are several ways of making this confection now popularized throughout the world. All involve slow cooking for 2–3 hours. One quite risky method involves cooking the unopened can of condensed milk completely submerged in boiling water in a pressure cooker for one hour. The easiest and fastest way is to buy it ready-made in Hispanic stores and large supermarkets. The recipe below is given for very patient cooks as it takes 3 hours.

1 can (141⁄2 ounces) sweetened condensed milk

• Fill the bottom pan of a double boiler halfway with hot water; bring to a boil. Pour condensed milk into the top pan; cover and set over the bottom pan.
• Let water boil for 5 minutes, then reduce heat to medium and cook for about 3 hours or until milk is very thick and brown.
• Check the water level in the bottom pan frequently and replenish with hot water as needed.
• Cool milk fudge and put into a covered jar. It can be kept for weeks in the refrigerator. Spread on bread or toast for breakfast, or as a filling for cakes.