This recipe creates a homemade version of sweetened condensed milk, a versatile ingredient used in many desserts and treats. Making it from scratch allows you to control the sweetness and consistency, and it often tastes fresher than store-bought versions.
Ingredients:
- 4 cups whole milk
- 1 1/2 cups granulated sugar
- 1/4 teaspoon baking soda (optional, helps prevent curdling)
Instructions:
- Combine Ingredients: In a large, heavy-bottomed saucepan, combine the whole milk, granulated sugar, and baking soda (if using). Stir well to dissolve the sugar.
- Bring to a Simmer: Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally. Reduce the heat to medium-low to maintain a gentle simmer.
- Reduce the Milk: Continue to simmer the milk mixture, stirring frequently to prevent scorching on the bottom. The milk will gradually reduce in volume and thicken as water evaporates. This process typically takes about 1-2 hours, depending on the heat and the width of your saucepan.
- Monitor Consistency: Keep a close eye on the milk as it reduces. You’re aiming for a consistency similar to store-bought sweetened condensed milk – thick, creamy, and pourable. To test the consistency, you can dip a spoon into the milk and run your finger across the back. The mixture should leave a clear trail.
- Cool: Once the milk has reduced to the desired consistency, remove it from the heat and allow it to cool completely. It will thicken further as it cools.
- Store: Transfer the cooled sweetened condensed milk to an airtight container and store it in the refrigerator. It will keep for up to 1-2 weeks.
Tips and Notes:
- Milk Choice: Whole milk is recommended for the richest flavor and creamiest texture. You can use 2% milk, but the resulting condensed milk might be slightly thinner.
- Sugar Adjustment: You can adjust the amount of sugar to your taste preference. Reduce it for a less sweet version or add more for extra sweetness.
- Baking Soda: Baking soda helps to prevent curdling, especially if you’re using milk with a higher acidity level. However, it’s optional and can be omitted.
- Preventing Scorching: Stir the milk mixture frequently, especially as it thickens, to prevent it from scorching on the bottom of the saucepan.
- Consistency Check: The consistency check with the spoon and finger is crucial to ensure you’ve reduced the milk enough.
- Cooling Time: Allow the sweetened condensed milk to cool completely before storing it, as it will thicken further as it cools.
- Storage Container: Use a clean, airtight container for storing the sweetened condensed milk to prevent bacterial growth.
- Uses: Homemade sweetened condensed milk can be used in any recipe that calls for store-bought condensed milk, such as pies, fudge, cheesecakes, and other desserts.
- Flavor Variations: You can add vanilla extract or other flavorings to the milk mixture during the cooking process for a flavored condensed milk.
- Yield: This recipe yields approximately 1 1/2 cups of sweetened condensed milk, which is equivalent to one standard 14-ounce can.
This homemade sweetened condensed milk is a versatile ingredient that can be used in a variety of desserts and treats. Enjoy making it from scratch and customizing it to your liking!