I have been wanting to make a recipe that calls for sweetened condensed milk. For some reason, I always seem to forget to buy it. When I found the recipe again, I looked in the pantry, as if it would miraculously find it’s way in there, and still no little can of sweetness.
That did it! I recalled seeing a recipe for homemade sweetened condensed milk in an old cookbook (I even tried the powdered recipe a couple of years ago, but didn’t like it but will try again. ) Since I couldn’t find it in a cookbook, isn’t that always the way it goes?, I searched the internet and found several, all using the same ingredients in different amounts. I decided to make one using milk. This took over 2 hours to make so be very patient.
Put it on the burner while you are cleaning, doing laundry, making supper and stop by every 10 minutes or so to give a stir. (I’m thinking the crock pot will be great for this.) I’ll make this again using powdered milk later, which is a lot faster. So, here ya go. I haven’t used it in a recipe yet but I know you it will be amazing just by the taste. I’ve been licking a spoon all the time. Think I will put some in my coffee…mmmmmm.
Note: Try using different milks and sweeteners. Comment and let me know how it turns out.
Homemade Condensed Milk
- equivalent to one 14 oz can
- 3 1/2 cups milk, I used whole…freshest is best
- 1 1/4 cups sugar, more or less..adjust to your taste
- 2 Tablespoons butter, optional, I didn’t use it
- 1/2 to 1 teaspoon vanilla, optional, I didn’t use it
Mix together in a saucepan. Bring just to almost a boil, then cook at a simmer, stirring every 10 minutes, or so, to prevent sticking. Cook until reduced by half or to your desired consistency (this will thicken once cooled.) Around 2 to 2 1/2 hours.
It took me 2 hours to make.
Obviously, if you want to stand constantly by the stove and watch it like a hawk, you can cook it on a medium heat. Stirring, stirring, and stirring to prevent sticking or burning. However, I did this on another batch, let it boil, and it went from perfect to bad, in the blink of an eye. Slower works fine with me.
Once finished, you can stir in butter and vanilla, if desired.
Strain through a fine sieve into a container with a lid. I used a canning jar.
Keep in the refrigerator up to one week.