Sweetened Condensed Milk: Consumer Alert!

Sweetened condensed milk is too expensive! No one should have to pay so much money for a small can of stuff that isn’t even a staple. Sweetened condensed milk has always been expensive, but now it’s out of sight - $5 for a 300 mL (10 fl. oz.) can in the Time Zone and at the Latitude Where I Live!

This product is overpriced. I’m tired of feeling hosed.

From this point forward, I’m making my own sweetened condensed milk. There are several recipes and methods. Choose the one that works best for you. When any product is priced too high, don't just shrug and buy it. Even if you can afford it, leave it on the shelf. If enough of you do that, you’ll send the manufacturer a message that you are not a fool. 

Homemade Sweetened Condensed Milk: Version I

2 eggs   

1 c. brown sugar

1 tsp. vanilla

2 tbsp. flour

1/2 tsp. baking powder

1/4 tsp. salt

Buzz all ingredients in the blender, using as a substitute for sweetened condensed milk in recipes for pies, bars and desserts. 

Homemade Sweetened Condensed Milk: Version II

3/4 c. granulated sugar

1/3 c. water

4 tbsp. butter
1 c. powdered milk

Combine and cook ingredients over medium heat until they start to bubble. Put in blender and add powdered milk. Blend until smooth. Equals one can of sweetened condensed milk.

Homemade Sweetened Condensed Milk: Version III

1-1/2 c.  evaporated milk 

2 c. granulated sugar

Combine evaporated milk and sugar over medium heat, stirring until sugar is completely dissolved. Cool (If you don't have evaporated milk available, make your own by slowly simmering any quantity of whole milk in a pan until it reduces almost by half). Proceed as with any recipe calling for sweetened condensed milk.

Note: One 10 oz. (300 mL) can of sweetened condensed milk equals 1-¼ c. 

Further note: American recipes call for a 14-oz. can. To the best of my knowledge, that is a measurement of weight rather than volume. Canadian and U.S. recipes work interchangeably.