I know what you’re probably thinking.
Sweetened condensed milk is just fine in the can; it’s not even expensive.
Correct you are.
My issues: limited pantry space, and a tiny issue with only buying what I need.
In real life I am the complete opposite of a hoarder.
I LOVE throwing things away, and seem to do just fine getting by with minimal stuff.
The kitchen is where this all changes. I am addicted to kitchen gadgets, dishes, and stockpiling food for the pantry.
Why buy 1 can of coconut milk for this weeks meal, when you can just as easily buy 3; you never know when you may need it.
In our first home this was never a problem. I had a HUGE pantry. Seriously it was the size of a small bedroom.
I adore our new home. It’s 100 years old, is loaded with charm, has the best creaky wood floors, but has a very tiny pantry. I am very grateful it has a pantry at all, but it does mean that I need to adjust my purchasing just a bit.
This means that occasionally I find a recipe and will not have everything I need at home. This completely frustrates me as I am not the most patient person you will meet:)
Sweetened condensed milk is one of those items. If I’m not planning a recipe for it, I don’t usually think to buy it. Then I’ll see something I want to make NOW, and I don’t have it:(
However, I always have milk and sugar. The sugar makes the milk sweet, heating makes the milk evaporate and condense giving you …sweetened condensed milk.
I know smart huh.
It does take a bit of time and patience.
Stir the milk frequently or it will boil and burn. (trust me on this)
The result are worth it.
Delicious sweetened condensed milk minus all of the preservatives of the canned variety.
For the milk:
2 1/2 cups of whole milk
3/4 cup of sugar
combine over med heat
when it begins to simmer (not boil) turn heat to low
cook until the mixture is reduced to half of the original volume (will take about 2 hours)
stir about every 15 minutes
when cool, use in your favorite recipe,peanut butter and chocolate 7 layer bars perhaps.