Homemade sweetened condensed milk traditionally requires ultra-low heat and up to 6 hours of constant stirring, but with a splash of heavy cream added to prevent scorching, I can crank up the heat and be done in 45 minutes. The result is thicker, creamier, and more luscious than anything from a can, with a rich dairy flavor and subtle notes of caramel.
Key Point: Even slightly acidic ingredients will cause hot dairy to curdle, including raw cane sugar, brown sugar, coconut sugar, maple syrup, honey, and agave. Take care when experimenting with alternative sweeteners.
Recipe reprinted from BraveTart: Iconic American Desserts. Copyright © by Stella Parks. Reprinted with Permission of W.W. Norton & Company, Inc. All rights reserved.
Stella Parks' tome on the art, science, and history of American desserts is a must-read for anyone with a sweet-tooth
What You Will Need
- 4 cups (32 oz.) milk (any percentage will do)
- 3⁄4 cup (6 oz.) heavy cream
- 1 cup (7 oz.) sugar
- 1⁄8 tsp. Diamond Crystal kosher salt (half as much if iodized)