It is so easy to make a healthy sweetened condensed milk substitute using less than a handful of real food ingredients. Slowly warm them in your slow cooker and use it for baking your favorite desserts!
We’ve hashed out the pie vs. cake question here before. (You know, the really big matters in life.)
And we’ve all take our sides.
Ultimately, our family falls to the pie side. Unless cake is being served in which case we do cake “with all our might.”
So you can imagine, as I’ve traveled our food journey these last few years, how distressing it was to me that our hands-down, all-time favorite ever pie, sweet potato pie, has a can of sweetened condensed milk in it.
Now normally, I don’t see that as too big a deal. I mean it’s not like we’re eating it every day or even every week, but if you let your mind wander you might start to wonder about the ingredients in a can of sweetened condensed milk…. where did the milk come from? Is the sugar from GMO sugar beets? Is there anything nutritional left over from the cooking process?
I had a decision to make. Let it fall under the 80/20 rule or take up the challenge?
I might do the former in a pinch at other times, but on this occasion, I decided to take up the challenge. I like to torture myself like that.
The result? A homemade, maple syrup sweetened condensed milk made with only a few ingredients, most of which not only came from this township, but my very own backyard… or front yard depending on which side of the house the cattle are grazing today.
Sweetened Condensed Milk Recipes
Check out some of these recipes for using your homemade Sweetened Condensed Milk:
•Sweet Potato Pie
•Homemade Hot Chocolate
•Key Lime Pie
•Chocolate Peanut Butter Pie
•Sweetened Condensed Milk Cake
•Almond Joy Fudge
•No Churn Vanilla Ice Cream
Homemade Maple Sweetened Condensed Milk Recipe
How To Make Homemade Maple Sweetened Condensed Milk Recipe (Slow Cooker)
- Whisk together the milk and maple syrup in a crockpot.
- Turn it on high and leave the lid off so the liquid can evaporate and reduce.
- Occasionally give it a good whisking. Whenever you remember.
- When it has reduced to about 28 ounces and thickened up, you're all done. I eyeballed it and only had to weight it twice before I got the right amount.
- Whisk in the butter and vanilla.
- Refrigerate until you want use it.
Did you make a recipe?
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*If you’re using non-homogenized milk, the cream will rise in the fridge. Just whisk it back in before using.
*The final total is equivalent to 2 cans of sweetened condensed milk. Use one now and have another on hand in the fridge for later.