Post by Akadeanna Hawk on Dec 3, 2018 0:23:06 GMT -5
Ingredients:
36 oz white chocolate or candy melts (6 oz per color)
24 oz of sweetened condensed milk (you will need two 14 oz cans, with bit left over.
1 1/2 tsp flavoring (I used vanilla extract)
Food color (liquid or paste).
Instructions:
Chop up the white chocolate into small pieces place them in a medium sized bowl and add 1/2 cup (125ml) of sweetened condensed milk.
There are recipes online where you can learn how to make your own sweetened condensed milk if you don't have any in the stores where you live.
Microwave on high for 50-60 seconds until chocolate is melted. Stir until smooth and add desired amount of food color and 1/4 tsp of flavoring (I used vanilla extract)
Line a large loaf pan with aluminum foil and pour the first layer into the bottom of the pan.
Tap gently on counter top to spread mixture out and to remove air bubbles.
Place in freezer for 15 minutes or until surface of the layer is set and dry to the touch (it will still be soft)
Continue with the next 5 layers. After adding the very top layer place the pan in the refrigerator (not freezer this time) and chill for at least 12 hours.
Remove from pan and slice into portions with a sharp knife.
Store this in the refrigerator as it gets very soft and sticky at room temperature.
36 oz white chocolate or candy melts (6 oz per color)
24 oz of sweetened condensed milk (you will need two 14 oz cans, with bit left over.
1 1/2 tsp flavoring (I used vanilla extract)
Food color (liquid or paste).
Instructions:
Chop up the white chocolate into small pieces place them in a medium sized bowl and add 1/2 cup (125ml) of sweetened condensed milk.
There are recipes online where you can learn how to make your own sweetened condensed milk if you don't have any in the stores where you live.
Microwave on high for 50-60 seconds until chocolate is melted. Stir until smooth and add desired amount of food color and 1/4 tsp of flavoring (I used vanilla extract)
Line a large loaf pan with aluminum foil and pour the first layer into the bottom of the pan.
Tap gently on counter top to spread mixture out and to remove air bubbles.
Place in freezer for 15 minutes or until surface of the layer is set and dry to the touch (it will still be soft)
Continue with the next 5 layers. After adding the very top layer place the pan in the refrigerator (not freezer this time) and chill for at least 12 hours.
Remove from pan and slice into portions with a sharp knife.
Store this in the refrigerator as it gets very soft and sticky at room temperature.