Sweetened Condensed Milk

"This recipe equals one can of the commercial stuff--fairly good substitute and much cheaper to make."
 
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Ready In:
10mins
Ingredients:
4
Yields:
10 ounces
Serves:
1
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ingredients

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directions

  • Place sugar and butter in the water and heat until butter is melted and the sugar is dissolved. Let this mixture cool.
  • Put all ingredients into a blender and process until smooth.

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Reviews

  1. Having this recipe is ultra convenient. I tried to substitute butter with margarine and the results were overly butter flavored. I would recommend using less utter rather than a substitute. I did find that if I allow the sugar and water to boil for a while, the cooled result is a much thicker consistency which is nice for recipes that need to set.
     
  2. This was great!! I had 4 cans in my pantry.......but they were all expired....like since 2001.....I guess I don't use it very much! Anyway...I was in the middle of a recipe and needed sweetened evap milk......of course I thought of going right to the zaar.....and of course I found this recipe! I won't ever buy the canned stuff again!! This worked GREAT!! Thank you for sharing!!
     
  3. I have not tried this recipe. I got it from a community cookbook. My copy says to use 3 tbl oleo (butter). Thanks for posting. I'll give this try when I need sweetened condensed milk again. Christine (internetnut)
     
  4. Sorry, didn't work out for me. I used it for a (no-bake) "cheesecake" for my daughter's going-away dinner to New York. I tasted it before the company came and then threw it out! It tasted VERY strongly of powdered milk.
     
  5. This worked very well when I made banana cream pie (#65401), and it saved me from a trip to the store, as I usually don't keep sweet condensed milk on hand. When I tasted a little before making the pie, I thought it had a bit of the powdered milk taste, and I added 2 tbsp butter, and blended again, which seemed to help. I could not detect any of that taste in the pie. Thanks for sharing this recipe.
     
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Tweaks

  1. Having this recipe is ultra convenient. I tried to substitute butter with margarine and the results were overly butter flavored. I would recommend using less utter rather than a substitute. I did find that if I allow the sugar and water to boil for a while, the cooled result is a much thicker consistency which is nice for recipes that need to set.
     

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