I think we can just skim passed the time in my life where I went crazy for condensed milk.  Like, to the point where I would spread it on my morning toast… and everything else.  Hey, I was young and it was pure sugar!
Thank goodness I grew out of the habit (aka, I discovered peanut butter’s superiority when it came to toast).  But today, the reason for me avoiding condensed milk very different:  I have resolved to eat healthier and cut out the added, processed sugars from my diet.  So I said buh-bye to my condensed-milk craze!
Healthy Homemade Sweetened Condensed Milk - Desserts with Benefits
Although I didn’t really miss the condensed milk in my daily life, there was a void of it in my baking life.  Many recipes used condensed milk as its main ingredient–like key lime pie, tres leches cake, fudge, etc–so I could never make them.  Just like how peanut butter filled my personal void before, other desserts filled my baking void this time around (yes, many of which contain peanut butter).
But.  I wanted to make fudge.  I really wanted to make fudge!
So I made my own condensed milk!  And oh my gosh it’s good.  I took down a spoonful as fast as Mary Poppins would take down a spoonful of medicine, only my spoonful was a little more enjoyable  ;)

Healthy Homemade Sweetened Condensed Milk

Yield: 2.5 cups / 20 fl oz

Healthy Homemade Sweetened Condensed Milk

Ingredients

Instructions

  1. In a large pot over low heat, add the evaporated milk and erythritol. Stir until erythritol dissolves, but don't boil and don't let the mixture get too hot.
  2. In a blender, add the xanthan gum and just a cup or two of the milk you just warmed up on the stove. Blend for about 30 seconds or until the xanthan gum is no longer chunky
  3. In a large mixing bowl, add the dried milk (if your blender is large enough, you can add this and some more milk and blend again. All I have is a magic bullet so I used my hand and whisk!). Whisk the mixture until mixture is even. Slowly pour in the milk mixture while whisking. It should be thick. I could have added another few tablespoons of dried milk to thicken the mixture but I didn't. Feel free to do so though!). To test if it's ready, dip a spoon into the mixture and the liquid should slowly drizzle off the spoon.

Notes

*If you want to skip the whole dissolve-the-erythritol-on-the-stove thing, you can use powdered erythritol. The measurement might be a little different, so adjust to taste! I will do this next time.

This recipe is: fat free, sugar free, high protein!

http://dessertswithbenefits.com/sweetened-condensed-milk/

Not only will you save your body from all the processed sugar in store-bought condensed milk, you will save yourself a lot of calories too.  Not to mention, a sugar rush!

Healthy Homemade Sweetened Condensed Milk - Desserts with Benefits
PS:  I made Triple Chocolate Fudge with this!

Labels: 5-Ingredients-or-Less, DIY, Erythritol, Fat-Free, Gluten-Free, High-Protein, No-Bake, Sugar-Free

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Comments (8)

  1. MyFudo™: January 31, 2012

    Hi jessica! This is another cool post you have. You never fail to amaze me with your ideas…Thanks for sharing!

  2. Anonymous: January 31, 2012

    Nice recipe! I was wondering if this would work with Xyla (Xylitol) or any other sweetener (like Stevia)?

    Thanks!

  3. Jessica: January 31, 2012

    The erythritol I used measures like sugar, cup for cup, so if Xyla measures like sugar you can use the same amount. Just to be sure, adjust to taste. A spoonful or two during taste-testing doesn’t hurt ;)

  4. Kris | iheartwellness.com: February 2, 2012

    Hey Girl!! I’ve never tried erythritol, but it sounds interesting!! Thank you for the new thing for me to google ;)

    xxoo

  5. Claire: March 18, 2013

    Do you think this could be used to make dulce de leche, or do you need real sugar to make it thicken?

  6. dessertswithbenefits: March 19, 2013

    This could probably be turned into dulce de leche because of the natural sugars in the milk. Erythritol works very similar to sugar, it can caramelize and thicken (I used erythritol to make caramel sauce). If you give it a try let me know if it works out for you!
    -Jess :)

  7. Kat: April 8, 2013

    I can’t tolerate any form of casin/dairy. Do you know if I could substitute a non-dairy milk product for the evaporated milk in this recipe?
    (allergic to soy and gluten also)
    Thank you.

  8. dessertswithbenefits: April 11, 2013

    How timely Kat! I made a vegan condensed milk just the other day :) I was going to post the recipe in a few weeks but here it is:
    108g (1 cup + 2 tbs) Vanilla Rice Milk Powder
    144g (3/4 cup) Homemade Vanilla Sugar (or sweetener of choice, I like coconut sugar as well)
    1/8 tsp Salt
    1/2 cup + 1 tbs Unsweetened Almond Milk
    28g (2 tbs) Coconut Oil, melted
    Just process the rice milk, sugar and salt in a blender, then drizzle in the almond milk and coconut oil. This works as a good replacement in certain applications, but not all. If you are making seven layer bars or something, you need to mix the condensed milk with the toppings rather than just pouring the milk on top.
    I hope this helps!
    -Jess

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