A tres leches cake recipe relies on sweetened condensed milk, evaporated milk, and whole milk or heavy cream. To start, bake a classic yellow cake at 350 degrees F.

Once baked, poke the cake all over with a fork and pour over a mixture of all three milk products. Finally, top the cake with either marshmallow fluff or fresh whipped cream.

To make a coffee creamer, grab a can of sweetened condensed milk, a can of evaporated milk, a vanilla bean pod with the seeds scraped out, kosher salt, and hazelnuts.

Heat the ingredients in a pan over medium heat until the mixture starts simmering, let it cool, and strain. You can swap the hazelnuts for cacao nibs or play with other extracts.

To make ice cream without an ice cream machine, start by whipping heavy cream until you've created stuff peaks. In another bowl, mix sweetened condensed milk and vanilla.

Fold one scoop of the whipped cream into the condensed milk at a time and repeat until all of the whipped cream is mixed with the condensed milk. Freeze in a loaf pan until firm.

To make a complex caramel sauce, start by completely submerging a can of sweetened condensed milk (unopened and with the label removed) into a saucepan of simmering water.

Boil it for two to three hours with the lid on to ensure the water stays covering the can for the entirety. Once done, submerge the can in ice water and enjoy your caramel sauce.

To make fudge at home, melt some good quality dark chocolate and combine it with sweetened condensed milk. Then, pour the mixture into an 8x8 pan lined with parchment paper.

Sprinkle on any extras — like nuts, coconut, peanut butter, or fruit — and chill until set. You can also use white chocolate for a vanilla fudge, raspberries for a fruity fudge.