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Thursday, November 28, 2013

Homemade Sweetened Condensed Milk

Pooh  always liked a little something at eleven o'clock in the morning, and he was very glad to see Rabbit getting  out the  plates and mugs; and when Rabbit said, "Honey or condensed milk with your bread?" he was so excited that he said,  "Both," and then, so as not to seem greedy, he added, "But don't bother about  the  bread,  please." ~A. A. Milne
There's nothing better than fresh bread and butter with a thick layer of condensed milk spread on top.  I'm afraid poor old Rabbit would have had to buy lots of condensed milk if I had been there with Pooh.  But he'd probably have to take out a mortgage on his rabbit hole to satisfy the demands that Pooh and I would put on his larder.

Condensed milk is not an inexpensive ingredient in cookies and desserts.  Unless you are lucky enough to buy a good supply when you find a sale, the cans can run close to or even over $4.  I refuse to pay this amount and usually make my own.

Some years ago my friend Marilyn worked in her uncle's bakery and shared their recipe for homemade condensed milk.  I have been grateful ever since, especially around Christmas, when it seems so many squares and desserts call for condensed milk.

A can of condensed milk is 300 ml (volume) in Canada and 14 ounces (weight) in the United States.  These are the same size cans and contain the same amount of milk.  Whether you live in Canada or the United States there is 1 ¼ cups of milk in the can.  This recipe makes just a little more, or at least I always seem to get a little more which is just enough for a couple of slices of bread.    

I always have a large bag of skim milk powder on hand so this is very convenient for me to make.  It looks and tastes the same as the canned variety especially after it has been in the refrigerator overnight.  Use this in any recipe that calls for sweetened condensed milk.     

Condensed Milk 
3 tablespoons unsalted butter, melted*
½ cup hot tap water
1 cup powdered skim milk powder
⅔ cup sugar


Mix water and butter together.  Beat milk powder and sugar into water mixture for about 3 minutes.  I use a blender and it takes only a few seconds for the mixture to come together. 

If using the blender you can use the milk immediately in a recipe.  If mixing by hand or mixer refrigerate over night to thicken up.  Whatever way you make it, refrigerate any left-overs.  I have kept this in the back of the frig where it's colder for several weeks without any trouble.  Just make sure your container is clean and if you lick your finger clean, don't stick it back in the milk for a second taste. 

Makes just over the amount in 1 can of condensed milk.  Use 1 ¼ cups for every can of milk in the recipe.

*You may also use regular salted butter or margarine but the finished product will have a slightly salty taste.  This will not make any noticeable change to a baked recipe.   


Before and after. 
The longer it's blended the thicker it is. Today I tripled the recipe so I'd have plenty on hand to make cookies.

 
The milk pours just like the bought stuff in the cans.

I keep the condensed milk in jars in the fridge.  I have enough in each jar to equal 1 can or 300 ml or 14 ounces by weight.  You see I have measured out some to make cookies.

This is the little bit left over.  I kept it in the fridge overnight and it became thick and creamy.  You can see how it mounds when pulled back with a spoon (or finger).

Now, where's silly old Pooh?  He'd enjoy this snack with me.


4 comments:

  1. This is really good.

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  2. I am going to try this this weekend, thanks for sharing!

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    Replies
    1. Let us know how it turns out for you. I never buy the canned condensed milk any more.

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