Sweetened COndensed Milk is one of my favorite staple ingredients for baking with. One of my favorite Christmas (or anytime) cookies, 7-layer bars, call for this stuff. It's a lot more expensive at the store when you buy it at regular price than it's worth. Plus in a pinch, if a grocery store isn't available, it sure would be nice to know how to make this stuff from hand :)
It does ask for butter, though. I like to keep canned butter on hand which I would use for this purpose, although I suppose if you have nothing else you could use cooking oil. The flavor, naturally, would not be the same. I would not recommend using powdered buttter unless you use cooking oil as well.
1/3 cup boiling water
1/4 cup soft butter
3/4 cup white sugar
1/2 tsp vanilla
1 cup powdered milk
Combine all ingredients except the powdered milk in a bowl. Blend until well mixed, using a mixer if you have one. Add the dry milk and mix until smooth and thickened. Mixture will thicken as it cools and is equivalent to a 14oz commercial can. You can keep it in the refrigerator for up to 2 weeks, although this is relatively simple and all the recipes I use it in call for an entire can.
No comments:
Post a Comment