Remember these? I'm waxing nostalgic these days.
In the good ol’ days when I visited my grandma, I would get to eat these caramel-like candies. The White Rabbit Candies that I remembered in the 70’s are exactly the same today. The rice paper wrapper used to bother me and I’d pick it off before popping them in my mouth. Now, I don’t care. It doesn’t taste like anything really. It dissolves into nothingness.
I recently rediscovered these iconic Chinese candies. As I remembered, they taste exactly like Condensed Milk! I love the flavour of condensed milk. The texture of the candy is not unlike a caramel. However it’s not a caramel…it’s sweet and milky. Surprisingly, the nutritional information at the back indicates that eating one or two isn’t going to damage your waistline too much. However, I can see eating a whole bag as a problem.
This is a perfect fix when I get my condensed milk cravings and when I don’t have time to make my favourite Condensed Milk Pound Cake. Do try the Pound Cake recipe if you have time though…it’s a winner!
Just in case you have time on your hands, here’s the recipe for Condensed Milk Pound Cake.
If you don't have time to make the Condensed Milk Pound Cake recipe, see my post on Condensed Milk Toast!
CONDENSED MILK POUND CAKE
from Pichet Ong's Sweet Spot
[my adaptations to the recipe & techniques are in brackets]
Makes one 8 1/2 -x- 4 1/2 inch cake, about 12 servings
1 cup (8 oz/226 g unsalted butter, at room temperature, plus more for greasing the pan
1 1/3 cups (7 oz/200g) all purpose flour
3/4 tsp baking powder
1/2 cup (3 3/4 oz/ 106g) sugar
1 vanilla bean, chopped, or 2 tsp vanilla extract
1/2 tsp salt
3/4 cup (8 oz/239g) sweetened condensed milk
3 large eggs
- Preheat the oven to 325° F.
- Generously butter an 8 1/2 x 4 1/2 - inch loaf pan and set aside.
- Sift together the flour and baking powder and set aside.
- Put the sugar and the chopped vanilla bean, if using, in the bowl of a food processor fitted with the metal blade and pulse until the vanilla bean is finely ground. Sift through a fine-mesh sieve and return the sugar mixture to the food processor. If not using the vanilla bean, just put the sugar in the processor. [I buzzed the sugar and vanilla bean in my Bullet]
- Add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. [I used the stand mixer and the beater attachment to beat the butter, salt and ground vanilla sugar mixture until fluffy. Then I added the condensed milk and beat until combined]
- Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs. [Add the dry ingredients to the mixing bowl and beat until combined. Then, add all the eggs and continue beating until thoroughly incorporated.]
- Transfer the batter to the prepared loaf pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, about 1 hour. Cool completely in the loaf pan on a rack, then unmould. [I baked my pound cake for one hour 20 minutes!]