How to basics: Homemade condensed milk

Condensed milk

Inspired by all the YouTube videos in which they show you how easy it is to make your own basic ingredients, I dived into the archives. Luckily there are many books about making vanilla extract, homemade condensed milk or butter. Since condensed milk is often used in recipes for fudge, tablet and of course no-churn ice cream, I thought this would be a great start.

In the past, drinking milk was not always safe. Because milk spoils quickly and, things like talc were often added to it, many people got sick after drinking milk. The American Gail Borden thought that this could no longer continue. In 1863 he developed a way to give the milk a longer shelf life by evaporating the water from the milk and adding sugar to it. He applied for the patent for this machine in 1856 and, he soon opened two factories. It was not until 1861 when the American civil army gave condensed milk to their soldiers that it really became a success.

Europe had to wait a little longer. The production of condensed milk in Europe began in 1866 after the brothers George and Charles Page opened their first factory in Switzerland. They hoped it would be just as successful as it was in the USA. That same year, Henri Nestlé opened a factory where he also produced baby formula. In 1905 these brands merged and, the brand that we still know as Nestlé was created. As in those days, condensed milk is very popular in tropical climates.

I didn’t expect making my own homemade condensed milk would be so easy. With this recipe, I made about 200-250 ml. Because it contains so much sugar, you can keep it closed and in the fridge for a few months. Or you can also use it to make fudge as I did!

Print

Condensed milk

  • Difficulty:Easy

Nutrition per portion

Ingredients
  • 500 ml (2 cups) milk
  • 160g (3/4 cup + 1 tbsp) sugar
Method
  1. Put the milk and sugar in a sauce pan.
  2. Turn on the heat and keep stiring until all the sugar has desolved and bring the milk to a boil.
  3. Let the milk and suggar simmer on a low heat for about 30-35 minutes until it starts to thicken.
  4. Take off the heat, pour it into a jar and let it cool completely.

Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag @nutmegvinegar me in your message.

2 comments

  1. Nina Marie Marvin

    Hi Maayke
    I will try this recipe ; )
    I also love old cookbooks and recipes.
    I will love to read your news letter.

    Nina Marie from Holbæk in
    Denmark

    Reply

    1. Maayke

      Hi Nina Marie! Do you have any old cookbooks? 🙂

      Reply

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