Condensed Milk
Ok, do we really need to make our own condensed milk? Probably not, but I love the idea of being able to make it myself whenever the need arises. If by some major bad luck I am in need of emergency caramel and have exhausted the stock pile of condensed milk cans in the pantry, then I will just whip up a batch.
Servings
many
Ready In:
approx 15 minutes
Calories:
really?
Good For:
caramel, sweets….
Inroduction
About this Recipe
By: Sharyn
I found this recipe in an ancient cook book and just wanted to try it! Really, I’m never going to need to make this, but I’m going to test it anyway. If it is fabulous and so much better than shop bought, then expect me to swan around crediting the success of my sweets on the superiority of my home made condensed milk.
Ingredients
- 850 ml full cream milk
- 680 gm sugar
- 2 tblspn corn flour
Home made condensed milk, if stored properly, should retain quality for up to two weeks.
Store in a sealed, airtight container.
Step by Step Instructions
Do the prep jobs first:
- Sterilise 4 mason jars, or equivalent.
Step 1
Boil the milk, and while it is boiling add the sugar. It must be carefully watched so that there is no risk of burning. Now, stir in the corn flour and boil for a few minutes more.
Step 2
Pour into sterile jars and leave to cool. Makes 1.8 kg of condensed milk.