Homemade Condensed Milk
1/2 cup boiling water
3 tablespoons butter or margarine
1/2 cup sugar
1 1/3 cups instant dry milk powder
To insure success use boiling water and instant milk. Have butter, sugar and milk measured and at hand. Measure the boiling water into blender container. Add butter, then sugar and milk powder. Blend once briefly and scrape down the sides of container. Then blend until completely smooth, about 30 seconds. Pour out and let stand until cool and thickened. Use immediately or refrigerate for up to a week covered.
Yield: about 1 1/3 cup, equal to a 14 ounce can. Many of our older recipes call for a 1/2 or 2/3 can, make half of this recipe. *Note: leave out salt in recipes that call for it when using homemade condensed milk, otherwise there may be a salty overtone. Caloried count is almost the same as canned so it’s not a low calorie version of condensed milk but may save you a trip to the store if you don’t have any on hand.