Homemade Sweetened Condensed Milk

Many traditional Hispanic dessert recipes include sweetened condensed milk. This easy recipe produces a thick and creamy product that can be used in any recipe that calls for canned sweetened condensed milk.

YIELDS

about 2 1/4 cups

INGREDIENTS

1 can (12 oz.) about 1 1/2 cups evaporated whole milk
1 teaspoon cornstarch
2 cups C&H® Quick Dissolve Superfine Sugar
2 tablespoons corn syrup

Quick Dissolve Superfine Sugar Flip-Top Canister

C&H® Quick Dissolve Superfine Sugar

INSTRUCTIONS

Whisk cornstarch into milk in medium saucepan; whisk in sugar until blended.

Heat over medium-high heat, stirring, until mixture comes to a boil. Whisk in corn syrup until blended. Bring to a boil again; remove from heat.

Let cool up to 2 hours. Chill, covered, until ready to use.

Keeps chilled for up to one week. The sweetened condensed milk will thicken when it is refrigerated.

QUICK TIP

Condensed milk is cow's milk from which the water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added. It is a very thick, sweet product used in numerous dessert dishes in many countries. Sweetened condensed milk is often the main ingredient in desserts in Mexico, as well as in many Latin American and Central American countries.