ideas for using sweetened condensed milk?

I am in the strange position of having been gifted a large quantity of sweetened condensed milk.
The recipes I've seen so far have all been sort of jawdroppingly not the kind of thing we eat around here (fudge/cookies/cakes), and the rest involves ice cream makers (dont have). We also aren't really the kind who go drizzling it on stuff or eating it with a spoon.
The only thing so far that I'd actually use it for has been Thai iced tea. I also figure next time I make cornbread I'll try using that instead of sugar.

Alas it is not in cans, but rather squeezy pack things, or i'd cook it all up to make dulce de leche and sell it (you just cook the can in the pressure cooker, I know people who use it to make sweets).
Is there anything besides instant-diabetes kind of dessert recipes I can do with this? Or should I just donate it somewhere? I've got probably about 5 liters altogether.

Tereza, I wonder if you could squeeze it into a canning jar in order to turn it into dulce de leche?

Not trying to encourage sweets but... Dulce de leche.

Timothy Norton wrote:Tereza, I wonder if you could squeeze it into a canning jar in order to turn it into dulce de leche?

Not trying to encourage sweets but... Dulce de leche.

I could put it into a glass jar and then water bath can, not sure how long it takes in water. I'm not 100% thrilled with puitting a glass jar in the pressure cooker (no ball jars here, it would be recycled pickle jars, not really made for that sort of thing), and in the pressure it takes at least an hour.
Still, it's an idea I hadn't thought of, and not a bad one!

I have had success with loading canning jars with the scm and then putting them in a water bath in the crockpot. It took something like 8 hours, but it worked.
Otherwise, I usually make caramels since they are something everyone looks forward to at gatherings. Easy to sell too.

I make caramel sauce with it, with either the insta-pot or crockpot. I also use it when making yogurt in the insta-pot and we want it sweet.

I was on a fb group called "Canning Rebels" where the topic of "Slut sauce" came up regularly. It was dulce de leche made in canning jars, and since the condensed milk had been removed from the cans, it allowed the addition of other flavors like vanilla, or maybe chocolate/cocoa or coffee.

Most may have been water bathing it, but some of them were pressure bathing it. The only thing with pressure bathing, as far as I understand it, is to heat it up slowly and  cool it down Very slowly before opening, so that there is never a huge temperature difference between the inside and the outside of the jars. As for how long to process it, you could try with one or two jars first to get an idea, and then go for the rest.

All fabulous ideas, thank you!! I do have a crockpot and feel better about running that for 8 hours than a burner!!!

gotta report back and say that yesterday I filled two smallish jars and put them in the water bath in the crockpot on low- high until the crock was hot to touch, then down to low.
I used two old jam jars, and because they were higher than the top of the crock I laid them sideways on a silicone cake pan. this was not smart because 1) one jar leaked and i lost a bit but 2) once I realized the leakage was happening i stood the jar up and most of the milk was lower than the water line and it cooked just fine anyway.
within 6 hours it was cooked, i let it cool naturally and it's quite firm, not quite caramel candy but thicker than commercial dulce de leche (the south american version is a wee bit more spreadable). Still, in my book that counts for working perfectly, and if i were to make a sauce out of it (with some smoked salt, say.....) I would probably stop after 5 hours.
Fabulous suggestion, folks. thanks a million, i definitely would not have tried this without some real people saying it worked.
i'll probably end up making more and giving it all away, considering how thrilled my daughter was with it last night. We have a lot of varieties of dulce de leche here but milk has gotten really pricey and in fact a lot of it is more like 'processed dairy-derived-type product' made from whey and starch and etc. As a result, good dulce de leche is now essentially a luxury good.

And then, when you have dulce de leche you can convert it into  BABA DE CAMELO!!!

AKA  camel drool...

HELLO NURSE!
we have baba de moça (young lady drool) but i quite frankly don't know what it is! it basically looks like boston cream filling, involves egg yolks but also coconut milk, i think. and i've seen another thing with that same name that involves foamed egg whites.
It's a mystery, but not NEARLY as interesting as camel drool!!! next time i have people over, i'll have to try it, since i have a reputation to maintain as the person who makes crazy things. and who doesn't like a camel.

Funny, I thought I had asked this question.

I have several cans I bought to make Dulce de leche in the crockpot.

Then the crock broke into two pieces when I made Chex Mix so I did not want to risk another crock getting broken.

I want to try making really simple things and thought about lemon cookies. I have not found a recipe that I liked so I am thinking about just mixing sweetened condensed milk with flour, lemon juice and club soda then baking to see what I get.