Hi Bold Bakers!
Working as a professional chef, I have learned a lot of tips and tricks over the years. Now I’m going to share with you some Bold Baking Basics that will help you along your baking journey to make it fun and for you to improve your skills.
Did you know you can make Homemade Condensed Milk? That’s right, now you don’t just have to go to the store for it.
I use Condensed Milk a lot in my baking. It is one of the main ingredients in my 2 ingredient No Machine Ice Cream. If you like your frozen desserts a little lighter and fruity then try my Homemade Sorbet in 5 minutes (No Machine) If you cannot find it in your country you can easily make it yourself at home.
This Condensed Milk contains Milk, however if you are dairy free and or like vegan baking I also have the exact same recipe but using coconut milk rather than dairy milk. It is just as easy to make and it tastes great too. Find my Dairy Free Condensed Milk recipe here. You can also use Nut Milks and Other sugars such as stevia. See the Notes section in the recipe.
Simmering milk and sugar on a low, controlled heat will yield you a thick, syrupy milk.
Once it cools it will thicken and be ready to use. It will last in the fridge for weeks if you don’t need it straight away.
- 2 cups (14 oz/414 ml) full fat milk or low fat milk*
- ⅔ cups (5 ⅓ oz / 150g) white sugar
- Add the milk and sugar into a heavy bottomed saucepan
- Heat it on a low heat until the sugar has dissolved
- Once all of the sugar has dissolved bring the mix to a simmer over low/medium heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize
- Gently simmer for roughly 35-40 minutes, or until the milk has darkened to an almost grey color, has reduced by half and thickened (After about 15 minutes, you'll notice that the milk will start to turn dark and thicken – that's ok and is exactly what's supposed to happen)
- You may notice some foam forming on top. Gently skim it off with a spoon.
- When ready, remove from the heat and pour into a jar to cool (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
- Let the condensed milk cool completely before putting on the air tight lid.
- Store in a jar in the fridge and it will last for months. Don't forget to label it. 🙂
You can use any Nut Milk instead of Regular milk
You can use Stevia, coconut or other natural sugars instead of white sugar
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
8 ImagesSubmit Your Photos
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.