What do I do with a lot of Sugared Milk?

TychoCelchuuu

So I made some cookies for a party tonight and I was being kind of braindead when I made the icing. I mixed waaaaay too much milk into the powdered sugar and had to start over with the right amount. So basically I have 2 cups of milk mixed with about a cup of powdered sugar, and it's sitting in my fridge in a couple airtight containers while I figure out what to do with it.

What do I do with it? I suppose I could make ice cream, but then I'd have to buy some cream and cream is expensive. I could drink it but this stuff is extremely sweet and I don't think I want to just down it or anything like that. I can't really think of many recipes that require lots of milk, and for recipes that require a small amount of milk I dunno how much sugar I should count as having put in with the milk.

Any ideas?

Quid

Bread pudding calls for two cups milk two cups sugar, though the latter usually specifies granulated. Though even if you didn't make it using what you have, soaking bread pudding in sugary milk would be nice.

matt has a problem

You basically have sweetened condensed milk that hasn't been "condensed" yet. Put it over low heat and let some of the liquid evaporate (don't let it burn), you'll have a thick mixture that you can use to make fudge!

lonelyahava

or, just make it into more icing and store it for further use?

MentalExercise

You should dulce de leche-ize it.

you'll need an extra 2 cups milk, 1/2 cup sugar, 1/2 teaspoon baking soda, and either a vanilla bean like in the recipe, or about a tablespoon of extract that you would add in the last ten minutes of cooking instead.

Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.