Here is a wonderful recipe for homemade sweetened condensed milk that looks and tastes just like the original. I have tried a number of recipes over the years that used only nonfat dry milk, sugar, and butter. They were never quite “right.” This recipes uses a can of evaporated milk, and that makes all the difference.
I have changed the direction somewhat from the ones I posted as a comment on the Eat at Home blog last year. This makes an amount equal to 3 cans of purchased sweetened condensed milk.
Homemade Sweetened Condensed Milk
4 c. sugar
1 can evaporated milk
1 c. non-fat dry milk
6 T. butter or margarine sliced
Put sugar in a food processor and blend until super fine. If you do not have a large food processor, put sugar, 1 cup at a time, in a blender or mini food processor and blend until super fine. (This is what I do.) 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. Remove from heat and divide evenly into thirds, about 1 1/4 to 1 1/3 cup each. Refrigerate overnight before using to allow mixture to thicken up. This keep 2 weeks in the refrigerator and can be frozen up to 6 months. It may be a little grainy after thawing, but it smooths out when mixed with other ingredients. Makes the equivalent of 3 cans of purchased sweetened condensed milk.
This may be made fat-free by using skim evaporated milk and omitting the butter or margarine. I think that you could reduce the sugar by using Splenda for at least part of the sugar, but I have never experimented with that.
Come back tomorrow for a really great one-step, no ice-cream maker, homemade ice cream
Linking to Full Plate Thursday
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It's a Keeper
Sweets for a Saturday
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