Sometimes people ask, "Why would you make your own?" Well, for starters, if you decide one evening to throw together a dish and you don't happen to have any one hand, it's nice to avoid running to the store, spending money in gas and then standing in line for a single item, which undoubtedly is going to lead to you buying two or three other items that you really didn't need at all.
Also, before we get going much further let me also point out that our recipe states boiling water, but for the sake of clarity let me explain to you what we ALWAYS use in our house. The coffee pot. If I'm going to be cooking anything, I just run a pot of water through the coffee pot and have it on hand in case I need REALLY hot water (or a mug of tea!) while I cook. It comes in very handy and avoids having an extra pot on the stove in the way.
1 cup boiling water
2 cups sugar
2 cups non-fat dry milk powder (instant powdered milk)
6 tablespoons melted Butter (margarine doesn't work very well)
Measure the ingredients into a mason jar, attach the blender blades directly to the mason jar (full on photo instructions here) and blitz for at least a full minute or so until the mixture is well blended and fairly thick. Remove the blades, apply a cover and refrigerate overnight.
Dump Hot water into a blender. Add the sugar, dry milk powder and melted margarine. Put the lid on the blender and whirl it around for a full minute. Transfer mixture to a jar, refrigerate. The mix starts out thin, but thickens within an hour.
Makes (2) cans or about 3 cups. Alternatively, you can halve this recipe for the equivalent of just 1 can of sweetened condensed milk: See Below.
For 1 Can Sweetened Condensed Milk:
1/2 cup boiling water
1 cup sugar
1 cup non-fat dry milk powder (instant powdered milk)
3 tablespoons melted Butter (NOT Margarine)
For Half a Can of Sweetened Condensed Milk:
1/4 cup boiling water
1/2 cup sugar
1/2 cup non-fat dry milk powder (instant powdered milk)
1 1/2 tablespoons melted Butter
This recipe will work in all your sweetened condensed milk recipes and lasts 7-10 days in the fridge in a covered jar.
© Can Stock Photo Inc. / zkruger