I have never before really bothered before to even find out what condensed milk. I thought it was used to put it in your tea, just like the same as evaporated milk. I'd always had a can of it, but had never before ventured to do some so extraordinary as to actually open it.

Then one day, I was watching television where Nigella Lawson was broadcasting how to make some chocolate pistachio fudge. I looked at the ingredient list, which was 1 can of condensed milk and 350g of chocolate, and realised that for once it my life I actually had the ingredients to make something from the television in my my own kitchen.

Well that was just crazy, so I got up and made some of this fudge once the show had finished.

And what I discovered was how many delicious things I could make with condensed milk. The fudge that I'd made on my first attempt was good, but it wasn't to die for. But then I went on to make banoffee pie, milkshakes and caramel shortbread.
Whenever condensed milk is added to any of my recipes, I find it remarkable easy to cook whatever dish, dessert etc has taken my fancy, because the milk is almost always the main ingredient.

I should warn you before hand though. If whatever you're making is cooked in a pan, be sure not to overcook it, as it will become incredibly solid. My caramel shortbread was good, but it was also good at breaking your teeth.

I'm grateful to Nigella for showing me this staple ingredient for many desserts, but I've now also made the decision to switch to the light version.