You may not be a Picasso or Mozart but you don’t have to be. Just create to create. Create to remind yourself you’re still alive. Make stuff to inspire others to make something too. Create to learn a bit more about yourself. ~Frederick Terral
Condensed milk is wonderful to have on hand, but where I live a can of the goo can be prohibitively expensive.
When it’s not on sale, the name brand runs at over $4 (Canadian) a can. The cheapest you’ll find a generic version – and then very rarely – is $1.99. Store brands are usually around $3 – $3.50.
Why pay those prices when you can make your own for much, much less? I can whip up the equivalent of one can of the commercial product for less than $1.
If those little cans are unavailable where you live, this version can be used in any recipe calling for them. One can of condensed milk equals approximately 1-1/4 cups (300 ml) of the homemade version.
Apart from any cost savings, I actually prefer the taste of this homemade condensed milk. The addition of some salted butter cuts the sweetness just a bit, giving it a less cloying flavor.
I took a tip from Dessert Now Dinner Later and now use the blender to mix up a batch: no need to worry about scorching or lumps.
It’s best to make it the day before you need it, as the condensed milk will need time to sit in the fridge and thicken up. It will keep refrigerated for up to one week.
You can also store unused condensed milk in the freezer for up to 3 months. Bring it out to thaw for several hours before you need it. If the milk has separated, just whisk it briefly before using. Do not refreeze the thawed milk.
Once you discover how easy it is to make your own sweetened condensed milk, you might also want to try it in Slow Cooker Caramel Sauce.
- 2 cups / 500 ml powdered milk
- 1-1/3 cup / 330 ml granulated sugar
- 1 cup / 250 ml boiling water
- ¼ cup / 60 ml salted butter
- 1 teaspoon / 5 ml vanilla
- Put powdered milk and sugar in blender.
- Blend briefly until mixed.
- Put butter in measuring cup and pour boiling water over.
- Let sit for around 30 seconds to melt butter. Add vanilla. (If butter needs more time to melt, you can heat it with the water in the microwave for 30 seconds.)
- With blender running on low, pour in water.
- Scrape sides and bottom of blender, then blend on high for 45 -60 seconds. Stop to scrape down sides if needed.
- When the milk is thoroughly mixed, pour into 4 (1/2 pint / 250ml) canning jars. Cover and refrigerate overnight. The condensed milk will thicken as it cools.