Homemade Sweetened Condensed Milk

If you do a lot of baking, chances are you use sweetened condensed milk. It has been a staple in American pantries, since 1856.

You might find it surprising to note that this yummy product was created in effort to reduce the number of food poisoning cases, which resulted from the lack of proper refrigeration methods, at that particular time.

Being safe to drink and extremely wholesome, sweetened condensed milk was given to countless infants and small children who thrived on it. The results were such a success that it has been credited with significantly reducing the infant mortality rate in the United States and Canada, alike.

Sweetened condensed milk was also distributed to soldiers, serving in all branches of the military, during the Civil War. It was this wide spread usage that made the product and Eagle Brand® a household name.

Unfortunately, it is not inexpensive. Even the generic store brands tend to be quite pricey. (Especially with current prices, on the rise.) The good news is you can make it at home, for a lot less. Better yet, it’s very easy to do.

The following recipe is equivalent to a 14 ounce can:

1/3 cup boiling water
¼ cup butter (softened)
¾ cup sugar
½ t. vanilla
1 cup dry skim milk

Combine all but the dry skim milk, in a heat-proof bowl. Process with electric mixer, until well blended.

Add the dry milk. Mix until smooth and thickened.

Cool to room temperature. As milk cools it will continue to thicken.

This recipe can be refrigerated, for up to two weeks, in an airtight container. It also freezes well and will remain somewhat soft, in your freezer. (To use straight from the freezer, stir for two minutes before adding to your recipe.)

What is your favorite recipe that uses sweetened condensed milk, as an ingredient? Please post the information, here.