Thursday, April 12, 2012

Homemade Sweetened Condensed Milk

I shared this before the holidays, but wanted to make sure ya'll saw it again because it is SO great to Do-It-Yourself!

NO KIDDING!

This really works!

I have a 'substitute' for this glorious ingredient in my cookbook, but the one I found at Grandma Loy's Kitchen rises above all the others I've ever tried.

How frugal!  Grandma Loy has many DIY recipes and I've loved every one I've tried. Please check her website out.  You'll be so glad you did.

This recipe actually has the consistency of sweetened condensed milk and I'm so impressed with it!

It's really very simple too - hope you'll try it. The recipe makes the equivalent to 3 cans!

I love that it can be frozen also.  Awesome!!

I went through 2 batches of this over the holidays and was so pleased with the results!

*(UPDATE: I made this using almost all xylitol [a sugar substitute with the texture of real sugar]...and only a very minimal amount of sugar, and it turned out great!  I was so pleased. The only difference is it should be brought to a boil instead of just heating. It doesn't work as well to use the full amount of xylitol). 


HOMEMADE SWEETENED CONDENSED MILK

4 c. sugar
(I've been using 3 c. xylitol & 1 c. white sugar
or use 2 c. sugar & 2 c . substitute, if possible)
1-12 ozs. can (fat free) evaporated milk
1 c. nonfat dry milk
6 Tb. butter or margarine, sliced

Place sugar in food processor and blend until super fine.
(If you don't have a food processor, place 1 cup of sugar at a time in a blender and process.) Then do the same thing with the dry milk powder. Combine sugar, evaporated milk, dry milk and butter in a large saucepan.  Mix very well.  Cook over medium heat, watching carefully and stirring often, until butter melts and sugar dissolves. (If using mostly sugar substitute, I suggest you bring the mixture to a boil). 

*(If using sugar substitute, please see note above) 

Remove from heat and divide evenly into thirds, about 1-1/3 c. each. Refrigerate overnight before using to allow mixture to thicken. 


(Using Splenda produces slightly less in volume)

This concoction keeps in the fridge for up to 2 weeks, and can be frozen up to 3 months. It may be a little grainy after thawing, but it smooths out when mixed with other ingredients. It usually has a white layer over the top - just mix it in...it bakes out). 

Product may be made fat-free by using skim evaporated milk and omitting the butter.

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