Sweetened condensed milk is cow’s milk from which the water has been removed; sugar is been added for sweetness. In parts of Asia, it’s the milk used in iced coffee and iced tea. It’s the dairy used to make Key Lime Pie—because before modern refrigeration, there were no cows in the Florida Keys and canned milk was a staple. It’s the special ingredient in Magic Bars and Tres Leches Cake.
Recipes abound to use sweetened condensed milk: in beverages, brownies and other bars, cakes, candy, cookies, pies and puddings. Check out the Eagle Brand website, for starters.
When we have leftover sweetened condensed milk after baking, we use it:
Homemade sweetened condensed milk. Photo courtesy GrowingNaturals.com.
If you find yourself stuck without a can of sweetened condensed milk, here’s a substitute recipe from Cooks.com.
1. MIX all ingredients thoroughly and use in bars, cookies, cakes, etc.
This homemade version isn’t as thick as canned sweetened condensed milk, but it does have the same sweet, milky flavor.
Ingredients For Scant 1 Cup
1. MIX in a small, heavy-bottomed saucepan, mix together the milk and sugar. Take note of where the milk reaches on the side of the pan.
2. HEAT the milk and sugar mixture over medium heat until it’s just steaming, then lower the heat and simmer for about 2 hours, or until the mixture has thickened slightly. When the mixture has reduced by about half, stir in the vanilla extract.
3. COOL completely. As it cools, the milk with thicken. Pour into a clean, dry airtight container and store in the fridge for up to 2 weeks.