Homemade condensed milk is the perfect solution to always have at hand a widely used ingredient in sweet recipes, but also great to eat, even just spread on a slice of bread.
It is made with a few ingredients, which thicken on the stove, giving you a result that is second to none to the store-bought condensed milk.
In the recipe I propose, as I wanted to achieve condensed milk with a distinct milk taste, I avoided excessive sugar use.
With condensed milk, you can make a delicious egg-free tiramisu, a milk cream worthy of those used as fillings for well-known refrigerated snacks, and then fillings for cakes, summer tarts, cookie ice creams, and much more.
Also try it in coffee!
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- Preparation time: 2 Minutes
- Cooking time: 25 Minutes
- Cuisine: Italian
- Energy 257.50 (Kcal)
- Carbohydrates 54.59 (g) of which sugars 53.61 (g)
- Proteins 3.30 (g)
- Fat 3.60 (g) of which saturated 2.27 (g)of which unsaturated 1.31 (g)
- Fibers 0.00 (g)
- Sodium 1.00 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups whole milk
- 1 1/4 cups powdered sugar
Tools
- Thick-bottomed stainless steel saucepan
- Silicone spatula or wooden spoon
- 2 3.4 oz (100 ml) jars with airtight lid
Preparation
To prepare homemade condensed milk, put the powdered sugar in a saucepan, gradually add the milk and slowly incorporate it into the sugar.
It’s important to use pre-packaged powdered sugar, as the starch it contains helps with thickening.
Transfer the saucepan to the stove, choosing the smallest burner, and bring to a boil over high heat, stirring frequently.
Once boiling, lower the heat to a minimum and stir very often, continuously during the last few minutes.
After this time, remove from heat and pour into two clean, dry glass jars with airtight seals.
Wait for the condensed milk to cool completely before sealing the jar. As it cools, it will thicken even more.
This way, condensation, which causes mold, will not form.
Homemade condensed milk is now ready.
Storage
In the fridge in a well-sealed jar, it lasts about 4-5 days.
In the fridge in a well-sealed jar, it lasts about 4-5 days.
Here is a selection of very useful products for making desserts. Many of these I have personally bought and tested. To view the recommended products click here.
Here is a selection of very useful products for making desserts. Many of these I have personally bought and tested. To view the recommended products click here.
