- Preparation time
- 1 mins
- Cooking time
- 60 mins
- Super Easy
- 1 people
- Meal course
- Posted by
- Posted on
- December 9, 2015
Condensed milk enhances and is necessary to achieve a number of rich recipes, from pies to slices, to caramel and confectionary, fudge etc.
Now you can make your own!
It’s so simple to make too, and will keep in the fridge covered for a long time.
The end colour and texture will vary depending on the soy milk you use, I have found, in my experience.
For example, the browner condensed milk pictured was ASDA sweetened UHT soy milk, but the lighter colour shown in Version 2 was ALDI soy milk “Acti-Leaf” and was a different colour, and I preferred the look of it, although they both tasted just as nice!
Version ONE uses less sugar and is appropriate for uses where you don’t want a super sweet condensed milk.
Version TWO has 3x the sugar, and as a result is sweeter, and useful for recipes that need the sweetness.
In my recipes I will either specify version one or two.
Crack out your favourite recipes that call for condensed milk, and give them a go!
Condensed Milk version ONE (Soy)
1 Litre Sweetened Soy Milk *
1/4 cup sugar
pinch of salt
2 tsp margarine (optional)
- Using a cast iron or heavy based pan, pour one litre of soymilk into the pan.
- Add 1/4 cup sugar and a large pinch of salt.
- With a whisk, stir in the sugar and salt as you bring the milk up to the boil.
- Make sure to create a foam on the top of the milk ,as this stops the milk from forming a skin!
- Once the milk has started to bubble, turn it right down to the lowest simmer, as you don't want to burn the bottom of it.
- From time to time come back and give it a stir and froth the milk up again to avoid forming a skin. Reducing it will take at least an hour, but it is something you can walk away from and come back to for the odd stir, as long as the heat is low enough.
- As the condensed milk is nearing thickening up, it will start to become darker in colour. At this point I continue to move it about with the whisk to keep it from sticking on the bottom.
- You want to reduce it until you have approx 300 ml left. The end colour and texture will vary depending on the soy milk you use, ! have found, in my experience. For example, the browner condensed milk pictured was ASDA sweetened UHT soy milk, but the lighter colour shown in the Version 2 condensed milk was ALDI soy milk "Acti-Leaf" and was a different colour, and I preferred the look of it, although they both tasted just as nice! If you want to add the margarine to keep it more viscous (rather than it becoming more set) then stir it in now.
- Chill and let it thicken- and now, it's ready to use as a condensed milk to make something else!