Condensed milk Version ONE (soy)

Preparation time
1 mins
Cooking time
60 mins
Difficulty
Super Easy
Serves
1 people
Meal course
Condiments
Posted by
Posted on
1 litres
Sweetened Soya Milk
1/4 cup
sugar
1 pinch
Salt
2 tsp
margarine
Condensed milk Version ONE (soy)

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)

Ingredients:

1 Litre Sweetened Soy Milk *
1/4 cup sugar
pinch of salt
2 tsp margarine (optional)

  1. Using a cast iron or heavy based pan, pour one litre of soymilk into the pan.
  2. Add 1/4 cup sugar and a large pinch of salt.
  3. With a whisk, stir in the sugar and salt as you bring the milk up to the boil.
  4. Make sure to create a foam on the top of the milk ,as this stops the milk from forming a skin!
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Chill and let it thicken- and now, it's ready to use as a condensed milk to make something else!

7 comments

  1. veganvipassi said on February 18, 2016 Reply
    What an amazing recipe! I wonder if there is something the margarine could be substituted with, maybe coconut oil.
    1. katrinastuart said on February 18, 2016 Reply
      You actually could leave out the margarine step. When the Soy milk reduces down, it almost forms a kind of custard suddenly, and the margarine mixed through at the end helps it stay more viscous. However, as the condensed Soy milk most likely will be used to make another dish, the final look of it is not so important,and when you reheat it it will become a little smoother, so you could either skip the fat altogether, use some coconut oil as you suggested or even a drop of veg oil. Or, you could try putting the custard textured soymilk into a blender and giving it a whizz to break up the bonds and make it smoother without the fat. You could also up the amount of sugar in it too, to make it more syrupy. I have only included the minimum, as it is sweet enough in this form to them be used in a cookie or a slice. Them ost improtant bit is to keep breaking up the surface area as it slowly reduces from time to time so you don't get the skin forming on the top if the milk. I use a whisk to froth up the surface, and then can leave it and get on with other things for a while before returning to re foam the top to avoid the skin.
  2. Juju said on February 28, 2016 Reply
    Do you think you could make a cheesecake from this? as in non vegan cheesecakes call for condensed milk, if this is made do you think it could replace the non vegan one?
    1. katrinastuart said on February 28, 2016 Reply
      I would have to have a look at the recipe and see what else is in it. I have never used condensed milk in a cheesecake before. The dairy Condensed milk is very heavy and sticky. The soy one is a bit less so, but then again, I haven't loaded this one with sugar... If adding more sugar it would become more like that. If you have a link for a recipe, let me know and I'll have a look! So far, the vegan cream cheeses I have tried, go a bit runny when you whip it, whereas I remember the dairy ones being more solid and fluffy.
      1. katrinastuart said on February 28, 2016 Reply
        I looked at a few recipes online that ask for condensed milk in a cheese cake, and without extra processes and ingredients I don't think it would work, mainly because of the Vegan cream cheeses actually. As I mentioned, the ones I have tried so far become runny, and don't re-firm up once whipped. The condensed milk would certainly add a richer flavour to a cheesecake though.
  3. Helen said on April 14, 2017 Reply
    Which version would be best for caramel slice? It require adding equal parts brown sugar and sweetened condense milk. I usually use canned but years ago I made my own and wanted to try one of your recipes.
    1. katrinastuart said on April 14, 2017 Reply
      Use version 2- its sweeter, so better for a slice!

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