You’re like, “What woman? Again? Do you have some fixation with sweetened, condensed milk or something?” Three recipes. Three.
But, hey. I promised a heavy cream based option sans powders, so I’m delivering. You can love me now. No, really. It’s all right.
Sweetened, condensed milk, while it seems like one of those ookie things to make that everyone uses in a high-carb lifestyle, does serve a purpose for bakers. Because of its density and thickness, its addition to recipes often means no other sugars are often necessary.
Used in everything from brownies to cakes, pies to cookie bars, this base is a staple for many bakers. Don’t need it? That’s fine! But if you do, you’ll love this.
Sweetened Condensed Milk Substitute from Heavy Cream
1 1/2 cups heavy white cream
1/4 cup xylitol
1/4 cup erythritol
3 Tbsp butter
I small saucepan over medium heat, add all ingredients. Whisk occasionally until almost boiling. Turn burner to low and continue to simmer for 30 minutes until slightly reduced. Allow to cool. Refrigerate to store. Mixture will thicken. Use as you would a can of sweetened, condensed milk.
This comes out to maybe 8 net carbs per recipe, 6 from the cream and 2 from the sugar alcohols.
I think it's an obsession! But one I can understand. I may have to try this one.
You are an awesome humanoid! Thx for the tips.
I have been wondering if I would ever be able to have key lime pie again. You know, the recipe that calls for a can of condensed milk. This along with an almond flour pie shell and I am back in business! You rock!!
I LOVE YOU! Ahhh I have been meaning to come up with a recipe for this forEVER! Thanks for doing it!!! And the key lime bars look great (that's exactly what I wanted it for!!!)
Your next challenge, should you choose to accept it, is to develop a Seven Layer Bar/Magic Square recipe in time for the holidays!
Is there a substitute for Xylitol in your recipes? I have the other one, but not this, and I can't justify the spending right now.
I have a fantastic recipe for you, using this.
1 bag unsweetened coconut flakes
1 batch of this yummy condensed milk sub
roasted almonds
mix all but a handful of the coconut with the condensed cream.
roll into 1 inch balls
insert 1 almond into the center of each ball, and close the hole
roll in remaining coconut.
ENJOY
Getting ready to try this with stevia, because I don't have enough of either or both of xylitol or erythritol.
Hey! Please let me know how it works with the stevia!
I’m SO happy I found this. I <3 sweetened condensed milk!
Question: Why is a lot of recipes does it call for some Xylitol and some Erythrol?
I use them both but why mix? they are basically the same thing… although, maybe Erythriol is not as sweet?
Thanks!!
Hi, Brit! I find they’re ever so slightly different/ One has more of a cooling effect than the other, and the erythritol has a lower melting point. Together, they’re Wonder Twins!
I love your website! I always laugh at your funny jokes in the middle of recipes. I think that makes your website shine! your humor is there the whole way through! rock on!
and thank you!
that’s all.
would love to know how it goes with pure erithritol — have two small dogs and am xilitol phobic
Made ice cream with it but was too nervous about having it around the house to enjoy it. So I ate it all.
I have a small dog and we’re fine with xylitol. I should add, I don’t feed her ‘people’ food and I clean up whatever I drop right away! She did eat half of a xylitol cookie once and was fine, but she’s also tried downing a bottle of Advil before, too. :^o
what´s erythritol and xylitol? than´s
Hi there! Both are sugar alcohols. Erythritol is typically derives from corn and xylitol is typically derived from birch trees or corn. Both have almost no impact on blood sugar, and they are less likely to cause gastric distress than sweeteners like maltitol.
More…
Erythritol: http://en.wikipedia.org/wiki/Erythritol
Xylitol: http://en.wikipedia.org/wiki/Xylitol
and where do you buy it?
I buy mine either at Vitamin Cottage (sometimes stores like Sprouts) or online through amazon.com. Typically, if stores have it, it’s in the baking aisle with the non-sugar/natural sweeteners.
Hi Jamie ! I prefer not to use either Erythritol or Xylitol, and am looking for a better substitute. Is it possible to use only stevia instead, and if so how much ? Will I get the same results ? Tim
Hi, Tim! I am a uper-taster and, as such, lamentably, can’t handle the taste of stevia. That said, here is a chart that might help you out in terms of substitutions using stevia. If you try this, make a small batch to test–and I’d love to hear your results: http://www.stevia.net/conversion.html