Ingredients:
- 2 cups full or low-fat(although it may take longer as it has a higher water content) milk
- 2/3 cups white sugar(you could experiment with maple syrup or honey)
Instructions:
- Add milk and sugar into a small heavy bottom, non-stick sauce pan.
- Heat it on a low heat until the sugar has dissolved.
- One all of the sugar has dissolved bring the mix to a simmer over medium low heat. Do not stir once the mix starts to simmer, otherwise it can crack and crystalize.
- Gently simmer for roughly 35-40 minutes, or until the milk has darkened to a creamy color, has reduced by half and thickened slightly. You may notice some foam forming on the top. Gently skim it off with a spoon or sieve. If there are sugary bits at the rim of the pot don’t stir them into your condensed milk, as it may crack your mix.
- When it’s ready, remove it from the heat and let it completely cool. You may need to use a sieve and strain it to remove film or anything that shouldn’t be there. At this point you can put your condensed milk into a canning jar with a lid, or an airtight container. The mixture will thicken quite a bit after a few hours of cooling.
- Label it and store it in the refrigerator. It’ll last for at least 6 months.