Recently I showed you how to make sour cream, today I am teaching you to make sweetened condensed milk. I get asked all the time what is a substitute for sweetened condensed milk, instead of a substitute, why not just learn how to make it on your own at home so you won’t have to scrounge around looking for it or drive to the store to buy some?
Sweetened condensed milk
is just milk that is reduced down (evaporated) by boiling so there is not as
much water in it and adding some sugar to it.
I love using sweetened condensed milk in recipes such as: Pumpkin Pie, No Bake Strawberry Pie, or in Homemade Soft Serve Ice Cream.
- 2 c. whole milk
- 2/3 c. sugar
In a heavy bottomed pan, add in the milk and sugar. Heat the mixture on low until the sugar is completely dissolved. Once the sugar is dissolved, turn the heat to medium-low and allow it to simmer. Stir it occasionally but once it starts to simmer, leave it alone and do NOT stir it anymore. If you stir it once it begins to simmer, the mixture can crystalize and you do not want that. Allow the mixture to simmer for about 30 minutes. By this time the milk should darken and become a cream colored and be reduced to about half of the original amount. If foam begins to form, you can gently skim off the foam with a wooden spoon.
Once the mixture is done, remove the pan from heat and allow it to cool down some and the pour it into a canning jar. Once completely cooled, put the lid on the canning jar and put it into your refrigerator. After 2-3 hours in your refrigerator, it will thicken up and be ready to use. It can be stored safely in your refrigerator for 3-4 months.
Makes 1 cup.
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