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Carnation UK

@carnation_uk

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🥛 Home of Condensed, Evaporated & Caramel
🧁Turning tins into treats since 1899
📷 Tag us in your #CarnationCreations

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Ready to join the Carnation Nation? ❤️

Here’s how:

Pick up a promotional pack, scan, cast your vote for your favourite dessert… and you could be in with a chance of winning along the way.

🍰 Banoffee Pie
🍒 Fifteens
🍫 Caramel Slice
🏴 Scottish Tablet

There are daily prize draws with @cuisinart_europe baking prizes up for grabs, a monthly prize draw for a £2,000 @lastminute_com holiday gift card ✈️

And once you’ve entered, don’t forget to download your free Carnation Nation eBook, packed with 16 recipes inspired by favourites from around the nation.

So, the big question is… which dessert gets your vote? 👇

UK, IoM & CI, 18+. Purchase, internet access and registration required. Main promotion closes 31.03.27. Max. 1 entry per person per day. Full T&Cs via link in bio. by @carnation_uk

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11 days ago

WELCOME TO THE CARNATION NATION ❤️

We’ve got prizes. We’ve got holidays. And we’ve got one very important question…

Which dessert gets your vote? 👀🍰

Pick up a promotional pack, vote for your favourite and you could win @cuisinart_europe kitchen goodies, with the chance to win a £2,000 @lastminute_com e-gift card too. ✈️

Ready? Join the Carnation Nation via the link in our bio.

UK, IoM & CI, 18+. Purchase, internet access and registration required. Main promotion closes 31.03.27. Max. 1 entry per person per day. Full T&Cs via link in bio. by @carnation_uk

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15 days ago

Four tins. Four desserts. One very important question…

Which one gets your vote? ❤️

🍌 Banoffee Pie
🍒 Fifteens
🍫 Caramel Slice
🏴󠁧󠁢󠁳󠁣󠁴󠁿Scottish Tablet

Our new Carnation Nation tins are now out in the wild, each celebrating a different dessert from around the nation.

Pick up a promotional pack, scan to enter and cast your vote for your favourite. You could even be in with a chance of winning along the way.

So… which team are you backing?

Join the Carnation Nation via the link in bio.

UK, IoM & CI, 18+. Purchase, internet access and registration required. Main promotion closes 31.03.27. Max. 1 entry per person per day. Full T&Cs via link in bio. by @carnation_uk

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14 days ago

We’re getting into the spooky spirit a little early this year… 👻

And we’ve got just the bake to celebrate!

Our Spooktacular Cherry Pie is filled with juicy cherries and Carnation Condensed Milk, all tucked beneath a golden pastry crust with a frightfully fun Halloween twist. 🎃❤️

Whether you’re baking with friends, family or your favourite little monsters, this one’s a treat worth getting together for!

You will need:
400g ready-made shortcrust pastry
800g frozen cherries
35g granulated sugar
30g cornflour
Zest of 1 lemon
15ml lemon juice
1 tsp vanilla extract
¼ tsp almond extract
100g Carnation Sweetened Condensed Milk
1 medium egg, beaten
15g granulated sugar, for topping
Plain flour, for dusting

Method:
1. Preheat your oven to 190°C (170°C fan/Gas 5). Mix the cherries with 35g sugar, cornflour, lemon zest and juice, vanilla and almond extract. Cover and chill.
2. Set aside a third of the pastry. Roll out the rest and line a 23cm fluted, loose-bottomed tart tin. Trim the edges, prick the base with a fork and chill.
3. Pour the liquid from the cherry mixture into a saucepan. Add the Carnation Condensed Milk and simmer for 2–3 minutes until thickened. Stir back into the cherries and spoon into the pastry case.
4. Roll out the remaining pastry and cut out your favourite spooky design. Dampen the pastry rim with water, add the lid, press to seal and trim.
5. Brush with beaten egg, sprinkle with the remaining sugar and bake on a tray for 50 minutes until golden and bubbling. Allow to cool before slicing and sharing! by @carnation_uk

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a day ago

We’ve got something to prove tonight… 🍞

Soft, fluffy and ready for pulling apart, our Condensed Milk Bread is rising to the occasion.

Made with Carnation Condensed Milk and finished with a sweet, buttery glaze, this is one bake that’s best enjoyed together. ❤️

Fancy giving it a go? Find the recipe through the link in our bio! by @carnation_uk

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3 days ago

A little something extra for the Carnation Nation…

From nostalgic favourites to twists on much-loved classics, we’ve put together 16 recipes inspired by the bakes we love across the UK and Ireland.

And the best bit? The recipe eBook is FREE when you enter our on-pack competition! 🎉

Simply pick up a promotional tin of Carnation, follow the instructions to enter, cast your vote for your favourite dessert and download your free recipe eBook.

Swipe for a sneak peek at what’s inside. 👉 by @carnation_uk

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7 days ago

Baking’s always better when it’s shared ❤️

Whether it’s a family recipe, a kitchen full of helping hands or simply an excuse to make something lovely together, baking has a way of bringing people closer.

So if cheesecake happens to be on the menu tonight… we can’t think of a better reason to grab someone you love and get baking. 🍰

Because around here, baking is for everyone - and there’s always room for one more in the kitchen.

For our No Bake Lemon Cheesecake 🍋 :

You will need:
175g digestive biscuits, crushed
55g butter, melted
1 can Carnation Condensed Milk
300g full-fat soft cheese, at room temperature
2 lemons, juiced (60ml)
6 tbsp lemon curd
extra lemon zest, optional

You will also need:
20cm loose-bottomed cake tin

Method
1. Combine the crushed digestive biscuits with the melted butter until thoroughly mixed. Press evenly into the base of a 20cm loose-bottomed cake tin and chill for 10 minutes.
2. Add the condensed milk and soft cheese to a large bowl. Mix gently with an electric hand mixer until smooth, taking care not to overmix.
3. Add the lemon juice and gently fold through until the cheesecake mixture begins to thicken.
4. Pour the filling over the chilled biscuit base and refrigerate for at least 2 hours, ideally overnight.
5. Remove the cheesecake from the tin and transfer to a serving plate.
6. Gently warm the lemon curd with 1 tbsp water, drizzle over the cheesecake and finish with lemon zest if using. Serve, and enjoy! by @carnation_uk

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10 days ago

Our signature move?

Stuffing cookies with Carnation Caramel and hoping nobody asks us to make a biscuit mosaic…

You will need:
225g butter
225g caster sugar
150g Carnation Caramel
6 tbsp peanut butter
350g self-raising flour

For the filling:
80g Carnation Caramel
Pinch of sea salt

Method:
1. Heat the oven to 200°C / 180°C fan / Gas 6.
2. Cream the butter and caster sugar together until pale. Mix in the 150g Carnation Caramel and peanut butter until combined, then sift in the self-raising flour and bring everything together with your hands to form a soft dough.
3. Chill the dough for 15 minutes.
4. Divide the dough into 16 balls. Press a deep indent into the centre of each one, add around ½ teaspoon of Carnation Caramel, then bring the dough back over the filling and seal completely. If you want a salted caramel centre, mix a small pinch of sea salt into the filling first.
5. Arrange the cookies on parchment-lined baking trays, leaving plenty of room between them.
6. Bake for 10–12 minutes, until golden around the edges but still slightly soft in the middle.
7. Leave them on the tray briefly to firm up before moving to a cooling rack. by @carnation_uk

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17 days ago

Anyone else suddenly feeling very invested in sponge? 👀🍰

Our Quick Chocolate Fudge Cake has chocolate sponge, a glossy caramel fudge icing and, crucially, no judges involved.

You will need:
175g self-raising flour
2½ tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 eggs
150ml corn oil
150ml milk
2 tsp vanilla extract
125g dark chocolate, 70% cocoa solids
1 tin Carnation Caramel

You will also need:
2 × 18cm sandwich tins lined with parchment paper

Method:
1. Heat the oven to 180°C / 160°C fan / Gas 4.
2. Sift together the flour, cocoa and bicarbonate of soda, then stir in the sugar.
3. In another bowl, whisk together the oil, milk, eggs, 1 tsp vanilla and 1 tbsp Carnation Caramel until smooth. Mix this into the dry ingredients. The batter will be quite runny.
4. Divide between the two tins and bake for 20–25 minutes, until the cakes spring back when touched. Cool in the tins, then transfer to a rack.
5. Melt the dark chocolate. Beat in the remaining Carnation Caramel and remaining 1 tsp vanilla until smooth and glossy.
6. Spread some of the chocolate-caramel icing over one sponge, sandwich with the second sponge, then spread the remaining icing over the top. Enjoy ❤️ by @carnation_uk

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24 days ago

*AD* S’mores, but make it ice cream. 🍦🔥

Creamy and packed with all the good stuff — made with Nestlé Carnation Sweetened Condensed Milk, marshmallow fluff, marshmallows, dark chocolate chunks and crunchy digestive biscuits. 🤎

The secret to that rich, creamy texture? Carnation Sweetened Condensed Milk — bringing the perfect touch of sweetness to every scoop.

🍦 S’MORES ICE CREAM RECIPE

(Serves 14)
Ingredients:
• 500 ml whipping cream
• 397 g (1 tin) Carnation Sweetened Condensed Milk
• 1 tsp vanilla extract
• 60g marshmallow fluff/spread
•20g mini marshmallows for the top

• 60 g dark chocolate chunks (70% cocoa)
• 60 g wheat digestive biscuit!

Method:
1️⃣ Whip the base
In a large bowl, whip the cold whipping cream and vanilla extract until medium-to-stiff peaks form. Gently fold in the Carnation Sweetened Condensed Milk until smooth and fully incorporated.
2️⃣ Layer the s’mores mix-ins

Pour half of the ice cream mixture into a freezer-safe container. Dollop over half of the marshmallow spread, marshmallows then add half of the dark chocolate chunks and crushed digestive biscuits.
Add the remaining ice cream mixture, followed by the rest of the marshmallow spread, marshmallows, chocolate chunks and biscuit crumbs.

3️⃣ Freeze & enjoy
Cover and freeze until completely firm, ideally overnight. Let it sit for a few minutes before scooping, then dig in! 🍦🤎
SAVE this recipe for your next sweet treat, give it a go and TAG us when you make it! 🔥
And the important question…what flavour will you be making? 👇

@carnation_uk ❤️

#Carnation #CarnationCondensedMilk #NestleCarnation #SmoresIceCream taken in Dublin, Ireland by @carnation_uk

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a month ago

#ad I recently had Brookies & Salted Caramel Ice Cream and immediately knew I had to recreate it at home 🤤
Using @carnation_uk Condensed Milk makes it so easy to get really creamy homemade ice cream, with no ice cream machine needed. It turned out UNREAL! I would one million percent make it again! What flavour should I recreate next?

Brookies & Salted Caramel Ice Cream

(Serves 24)

1100ml Whipping cream
1 can (397g) Carnation Condensed Milk
40g chocolate chip cookies, chopped small
80g brownies, chopped small
Drizzle salted caramel sauce

Method
-Whip the whipping cream until soft peaks, then fold in the Carnation Condensed Milk.
-Keep some of the chopped cookies and brownie bites aside for the top, then fold the rest
through the ice cream mixture.
-Spoon half the mixture into a container and swirl over some salted caramel sauce.
-Add the remaining ice cream, then finish with more salted caramel and the reserved cookie
a brownie pieces.
-Freeze until firm, approx 4-6 hours or overnight then scoop and enjoy!

#MakeTasteNRate #CarnationNoChurn #HomemadelceCream by @carnation_uk

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2 months ago

The Freezer Files: Cookie Dough Ice Cream 🍦

Some people bake their cookie dough.

Some people fold it into a tub of homemade ice cream.

Neither approach is technically wrong, but one does contain ice cream.

Creamy vanilla no-churn ice cream, homemade chocolate chip cookie dough and absolutely no specialist equipment.

You will need:
For the cookie dough:
50g plain flour
50g icing sugar
25g light brown soft sugar
35g buttery baking spread
35g Carnation Condensed Milk
¼ tsp vanilla extract
25g milk chocolate chips

For the ice cream:
600ml whipping cream
1/2 can Carnation Condensed Milk
1 tbsp vanilla bean paste or vanilla extract

Method
1. Heat the oven to 180°C / 160°C fan / gas mark 4.
2. Spread the flour over a baking tray and bake for 7 minutes, then leave to cool for 10 minutes.
3. Beat together the sugars, baking spread, condensed milk and vanilla until light and airy.
4. Sift in the cooled flour and fold through the chocolate chips. Roll into small balls and refrigerate.
5. Whisk the cream to soft peaks. Add the condensed milk and vanilla and whisk again.
6. Fold through the chilled cookie dough balls without overmixing.
7. Spoon into a freezer-safe container and freeze for 3–4 hours or overnight. by @carnation_uk

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2 months ago