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.