Homemade Sweetened Condensed Milk

True dyed-in-the-wool sweet tooths will be delighted with this recipe!

Recipe author

Servings:

Milk (fresh)

Sugar

350

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 2 g

Fats 9 % 3 g

Carbohydrates 85 % 29 g

154 kcal

GI: 13 / 0 / 87

Cooking method

These days, store shelves are crowded with bright cans of condensed milk from all sorts of brands. But take a look at the ingredient list — it's full of things that have no business being there! It used to be so simple: condensed milk meant milk and sugar, and that was it. So here's an easy recipe for making it at home. Homemade condensed milk tastes every bit as good as the store-bought kind, with none of the additives. The milk must be fresh so it doesn't curdle during the long simmer, and it should be around 3.5% fat. Evaporate it over low heat in an open, thin-walled pot, stirring constantly. Keep simmering until the milk has reduced to a third or half of its original volume. Just before it's done, stir in the sugar until it dissolves completely. Cool the finished condensed milk quickly under cold running water. It keeps just as well as the store-bought product.