Sweetened Condensed Milk

Having this recipe is ultra convenient. I tried to substitute butter with margarine and the results were overly butter flavored. I would recommend using less utter rather than a substitute. I did find that if I allow the sugar and water to boil for a while, the cooled result is a much thicker consistency which is nice for recipes that need to set.

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This was great!! I had 4 cans in my pantry.......but they were all expired....like since 2001.....I guess I don't use it very much! Anyway...I was in the middle of a recipe and needed sweetened evap milk......of course I thought of going right to the zaar.....and of course I found this recipe! I won't ever buy the canned stuff again!! This worked GREAT!! Thank you for sharing!!

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I have not tried this recipe. I got it from a community cookbook. My copy says to use 3 tbl oleo (butter). Thanks for posting. I'll give this try when I need sweetened condensed milk again. Christine (internetnut)

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Sorry, didn't work out for me. I used it for a (no-bake) "cheesecake" for my daughter's going-away dinner to New York. I tasted it before the company came and then threw it out! It tasted VERY strongly of powdered milk.

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This worked very well when I made banana cream pie (#65401), and it saved me from a trip to the store, as I usually don't keep sweet condensed milk on hand. When I tasted a little before making the pie, I thought it had a bit of the powdered milk taste, and I added 2 tbsp butter, and blended again, which seemed to help. I could not detect any of that taste in the pie. Thanks for sharing this recipe.

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This is a very handy recipe. I make more of it at a time by utilizing 1 c. boiling water, 2 cups granulated sugar, 2 cups non-fat dry milk, and the secret ingredient....1/2 cup of butter-flavored Crisco. This makes one full quart and will store in your refrigerator for weeks. WTG Gloria...you did good.

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I have used this in a couple recipes and it works great! So much less expensive than those little cans!

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This was too sweet for our tastes and didn't work well in Irish Cream. It stayed too grainy and didn't give the smooth texture we like. I'd use it for baking but not for anything that I wanted to be smooth.

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I needed some sweetened condensed milk for some brownies I was making, and came across this recipe. I worked perfectly! Thanks!

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