Sweetened Condensed Milk Substitute

Introduction

History

The history of sweetened condensed milk dates back to the 19th century when it was developed as a way to preserve milk without refrigeration. The process involves removing water from milk and adding sugar, creating a thick and sweet product that can be stored for long periods of time. This substitute recipe offers a homemade version of this classic ingredient.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

When making this sweetened condensed milk substitute, be sure to blend the ingredients until smooth to ensure a creamy texture. Store the mixture in the refrigerator until ready to use, and give it a stir before adding it to your recipe.

Serving Suggestions

Use this sweetened condensed milk substitute in your favorite dessert recipes, such as fudge, ice cream, or pies.

Cooking Techniques

Blending the ingredients until smooth is key to achieving the right texture for this sweetened condensed milk substitute.

Ingredient Substitutions

If you prefer a less sweet version, you can reduce the amount of sugar in this recipe.

Make Ahead Tips

This sweetened condensed milk substitute can be made ahead of time and stored in the refrigerator until ready to use.

Presentation Ideas

Transfer the sweetened condensed milk substitute to a glass jar for a more elegant presentation.

Pairing Recommendations

This sweetened condensed milk substitute pairs well with chocolate, nuts, and fruit in dessert recipes.

Storage and Reheating Instructions

Store any leftover sweetened condensed milk substitute in an airtight container in the refrigerator. Give it a stir before using it in your recipes.

Nutrition Information

Calories per serving

Calories: 160 per serving

Carbohydrates

Carbohydrates: 22g per serving

Fats

Total Fat: 6g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

This sweetened condensed milk substitute is a good source of calcium and vitamin D.

Alergens

This recipe contains dairy (milk) and butter.

Summary

This sweetened condensed milk substitute is a rich and creamy alternative to store-bought versions, with a balance of carbohydrates, fats, and proteins.

Summary

This homemade sweetened condensed milk substitute is a versatile ingredient that can be used in a variety of dessert recipes, providing a rich and creamy sweetness without the need for store-bought versions.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a warm summer day, and I was visiting my friend Sarah at her house. She had just made a delicious batch of fudge, and when I asked her what her secret was, she handed me a small piece of paper with the recipe for a sweetened condensed milk substitute written on it.

I was intrigued. I had always loved baking, and the idea of being able to make my own sweetened condensed milk instead of buying it at the store was very appealing to me. I asked Sarah where she had gotten the recipe, and she told me that it had been passed down to her from her grandmother, who had learned it from a friend many years ago.

I carefully tucked the paper into my purse and promised Sarah that I would give the recipe a try. When I got home, I dug out my trusty apron and set to work in my kitchen. The ingredients were simple – just milk, sugar, and butter – and the instructions were easy to follow. I heated the milk and sugar together in a saucepan until the sugar had dissolved, then added the butter and stirred until it was melted and the mixture had thickened slightly.

As I poured the homemade sweetened condensed milk into a glass jar to cool, I couldn't wait to use it in a recipe. I decided to make a batch of fudge, just like Sarah had done, and the results were amazing. The fudge was rich and creamy, with a hint of caramel flavor from the homemade sweetened condensed milk.

From that day on, I was hooked. I started experimenting with the recipe, tweaking it here and there to suit my taste. I added a dash of vanilla extract for extra flavor, or a pinch of salt to balance out the sweetness. I even tried using different types of milk – whole milk, skim milk, even coconut milk – to see how it would affect the final product.

Over the years, I shared my homemade sweetened condensed milk with friends and family, who were always amazed at how easy it was to make. They would often ask me for the recipe, and I would gladly pass it along, just as Sarah had done for me.

As time passed, I continued to collect recipes from various places and people, but the sweetened condensed milk substitute remained one of my favorites. It was a versatile ingredient that could be used in a wide variety of recipes, from cakes and cookies to ice cream and fudge. And the best part was that I could make it myself, whenever I wanted, without having to make a trip to the store.

I often think back to that warm summer day at Sarah's house, when I first discovered the recipe for the sweetened condensed milk substitute. It was a simple recipe, but it opened up a world of possibilities for me in the kitchen. And for that, I will always be grateful to Sarah and her grandmother for passing it down to me.

Categories

| Cathy's Recipes | Milk And Cream Recipes |

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