Condensed Milk (Blender Method β Best Texture)
Condensed Milk (Blender Method β Best Texture)
Ingredients
- 1 cup sugar
- 1 cup water
- 1 1/2 cups full-fat milk powder
- tiny pinch salt, optional
Instructions
- 1
Add 1 cup (200 g) of sugar and 1 cup (240 ml) of water to a saucepan. Bring the mixture to a rolling boil and boil for exactly 5 minutes on medium heat. Ensure the mixture does not caramelize. Remove the saucepan from the heat.
β±οΈ 5 min
- 2
Let the syrup cool for 5β7 minutes. The syrup should still be hot, not cold.
β±οΈ 7 min
- 3
Transfer the warm syrup to a blender. Add 1 1/2 cups (150 g) of full-fat milk powder. Add a tiny pinch of salt (optional). Blend for 30β45 seconds until completely smooth. The mixture will look slightly thin while warm, which is normal.
β±οΈ 1 min
- 4
Pour the blended mixture into a container. Refrigerate for a minimum of 3β4 hours. Store refrigerated for up to 1 week.
β±οΈ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Condensed Milk (Blender Method β Best Texture)
- 1 cup sugar
- 1 cup water
- 1 1/2 cups full-fat milk powder
- tiny pinch salt, optional
Instructions
- 1
Add 1 cup (200 g) of sugar and 1 cup (240 ml) of water to a saucepan. Bring the mixture to a rolling boil and boil for exactly 5 minutes on medium heat. Ensure the mixture does not caramelize. Remove the saucepan from the heat.
β±οΈ 5 min - 2
Let the syrup cool for 5β7 minutes. The syrup should still be hot, not cold.
β±οΈ 7 min - 3
Transfer the warm syrup to a blender. Add 1 1/2 cups (150 g) of full-fat milk powder. Add a tiny pinch of salt (optional). Blend for 30β45 seconds until completely smooth. The mixture will look slightly thin while warm, which is normal.
β±οΈ 1 min - 4
Pour the blended mixture into a container. Refrigerate for a minimum of 3β4 hours. Store refrigerated for up to 1 week.
β±οΈ 240 min