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I’ve come to realise that one of the most versatile things to cook with is tinned Carnation Caramel – although I’d never used it myself until I made caramel fudge at home, using it as an alternative to sweetened condensed milk. Since then I’ve always had a tin in the cupboard – along with other staples like Carnation evaporated milk – and have used it to create all sorts of dishes, often using it where I’d typically use Carnation Condensed milk.
