SWEETENED CONDENSED MILK
No-Sugar-Added
I don’t know how many times I’ve looked at a luscious recipe with adoration, only to discover that it’s main ingredient is sweetened condensed milk. AKKKK
In the weight-loss surgery lifestyle there is no room for so much sugar – or in a diabetics meal-plan, or for those who just don’t want the sugar-coma that comes from eating it!
Recipes for homemade are all over and it’s very easy to make it no sugar added. (It will never be sugar free…simply because there is lactose (milk sugar) in the milk powder. But that is fine…those hit our system slowly and shouldn’t cause a problem.)
This recipe makes just barely shy of a standard can of the gorgeous stuff…so use it in any recipe calling for the real-deal and you’ll be just fine.
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1/3 cup + 2 tablespoons boiling water
4 tablespoons butter, softened
3/4 cup Splenda Granular or Whey Low Powdered
1 cup powdered nonfat milk (dry) *see note
1/2 teaspoon vanilla extract
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In a small bowl beat with an electric mixer the water, butter, Splenda, milk powder, and vanilla.
This is best if you use it right away because it gets very thick as it sits. You can store it in the fridge and gently reheat to bring to pouring consistency. If it’s still too thick add a tablespoon or so of boiling water.
Per TABLESPOON: Calories 25; Protein 1 g, Fat 1 g, Carbs 1 g, Fiber 0 g, Sodium 25 mg
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**I use a generic brand (Walmart’s Great Value) of dry milk powder and it always works great. However when I used the Milkman brand (in an orange box) it was way too thick…and got THICKER when I microwaved it to make it thinner!!
Looks delicious and like a great switch. Is there an advantage to using powdered milk over fresh. I’m wondering how many calories this comes out to as I LOVE vietnamese coffees (which include sweetened condensed milk) but they are so calorie rich due to all the sugar. Perhaps making this homemade would be a healthier switch. Must investigate!
Sorry about that! I will add the nutritional stats to the recipe. There are approx 61 calories in a tablespoon of the Real-Deal SCM…so this is quite a bit lower.
Using the powdered milk gives it the thickness like the real thing. Adding sugar/splenda to fresh milk wouldn’t do that automatically. You’d have to cook it down.
This is great. They stopped producing sweetened condensed milk here and I do love it with my coffee.. Will definitely be giving this recipe a try when I can. Thanks for your post!
Great post! What recipes have you subbed your homemade SCM for the real one? Just wondering if you notice any difference in texture or consistency before I try it out on key lime pie, dulce de leche, etc. Thanks!
I have done the key lime pie/mousse with it and it’s really great. Maybe a slight bit more grainy, but not much. I’ll give you my recipe – it’s not a baked one, but still very tart and yum! (Will be posting it on the blog soon.)
KEY LIME
1 recipe SCM
1/2 cup key lime juice
Grated zest of two limes
3 cups Splenda-sweetened whipped cream
Whip the SCM, lime juice, and zest until well combined. Fold in whipped cream. Place in a crust or chill as mousse.
this is a very nice alternative to sweetened condense milk! What a nice idea!
The pictures alone make me want to make some. Now I need to look up Vietnamese Coffee. I know I love Thai Iced Tea.
Thanks for the follow up. That makes sense. I figured you had to reduce the milk down and this sounds like it would be a time savor. I happen to have a lot of dry milk on hand (something I keep accidently buying since I’m convinced I don’t have it for baking) so I’ll have to try this.
Vicky – Vietnamese Coffee is basically just drip coffee with sweetened condensed milk but it is absolutely heavenly.
oh wow!!! this is great! I’m always not making recipes that call for the stuff. I’m totally going to have to try this
Hey Linda!
Love the pictures!!! Love the recipe! Visiting your website always make my day so much nicer.
Thank you!
Freddie
GENIUS! I will try to make some but omit the artificial sweetener and use stevia drops…but would that offset the thickness? I am not familiar with how Splenda behaves with liquids…
You know…I’m not sure. Splenda does dissolve down to practically nothingness, so it may be worth a shot. At the very least you’d have made a good ‘creamer’, I suppose!!
What about Whey Low in the place of the Splenda?
You could…if you’d rather. And that would give the ‘sticky-er’ factor that the real-deal has, Splenda kind of lacks.
I would probably use the powdered, since that would be sure and make it very smooth.
I always avoid recipes with Sweet Condensed Milk as well, which sometimes limits recipes–but now thanks to you I can try this–brilliant!
Linda,
Have you made the 7 layer bars with this? Did you have to sub out anything else in the recipe?
I have, actually.
Used the sugar free chocolate chips from Hershey’s. (Walmart has them right now during the Holiday season…stock up!) It wasn’t quite as sticky, so they were almost crumbly, but I think I would reduce the graham crumbs a bit and that would help. Overall, very good and definitely a keeper.
I also just thought about a fudge recipe I have that uses SCM. Could I use the SF choc chips for choc.? I don’t know if there is a SF peanut butter chip or even SF white choc. chips?
This is the only fudge I have made and would love to be able to offer it again at Christmas.
The sugar free chocolate ones melt really well. My favorite sugar free chocolate is the Valor – but it usually needs to be ordered.
I haven’t made fudge with the SCM – it might be worth a shot. If it doesn’t set up you could and more milk or cream and serve it as a fruit dip, I guess!
I have not seen sf peanut butter or white choc chips. Hopefully some day!
Made this over the weekend for the first time. I used it to pour over Ree Drummond’s Monkey Muffins – not exactly WLS friendly, but with the use of Whey Low Gold and your SCM, it’s certainly better for me now! Mine came out way too thin, so next time, I’m gonna add the boiling water in smaller increments until I get the consistency I’m looking for. The taste was great, though, and I did use the Whey Low Powdered to make it. Thank you!
Have you tried making fudge w/ this? Do you know if its possible.
I haven’t tried that…but it sounds to die for!
I don’t know why it wouldn’t work, as this does get very thick and rich. If all else fails and it doesn’t set up hard enough it would be a WONDERFUL hot fudge sauce!!
Have you considered this recipe with dry buttermilk and tried it in any ice cream recipes?
I haven’t tried this with buttermilk powder, but that would be interesting!
Ice cream sounds wonderful, for sure. I have used this in the key pie recipe that calls for SCM and it works really well!
hi linda i have a question, could you use the demera sugar in this in stead of splenda? would i use the same amount? thank you i’m very excited to try!!!!
I’ve not worked with the demera sugar, but I think it would work okay…as long as it melted completely and didn’t stay grainy. Maybe dissolving it in the boiling water would be the best bet.
It will give the milk a more golden color and slightly different taste, but I bet it would be yummy!! Worth a shot, definitely!
You rock my world. As a diabetic, I am always looking for ways to satisfy my sweet tooth without consuming too much sugar. I stumbled across your recipes via pinterest (specifically the 35 second chocolate mug cake…OMG yummy!) and have loved every inch of your blog. Thanks, and I can’t wait to try your lemon and white velvet mug cake versions!