Caramelized condensed milk

I used to admire caramel sauce. When you add caramel everything tastes next level. Struggling with my craving to this caramel, I’ve created a way to get a healthier version.

Keep reading and create your own sugar free caramel sauce for pancakes, pound cakes, muffins, cheesecakes and many other desserts.

Overall time: 1 hour Serves: 200 g

Ingredients:

• 200 g of powdered wholemilk
• 100 g of water
• 1 tbs of Jerusalem artichoke syrup (or any other sweetener)
• 1 tbs of heavy cream, 33% fat
• 1–2 tsp of corn starch

Method:

1. Spread all the powdered milk on the baking mat with a spatula. Bake at 300 degrees F during 10–15 minutes till golden brown. Don’t panic when you notice the milk is stuck together in a sheet of brown paper. This is what we need to get here!
2. Next step. Crush the baked milk with a blender / food processor till powder state again. Hurray, the base is done.
3. In a small saucepan put the brown powdered milk, include water, syrup and heavy cream. Stir properly with a handle whisk.
4. Start to preheat at medium heat. Continue to blend actively until thickened.
5. For more solid caramel add starch and continue to whisk. Stop the heating once you get the desirable consistency.
6. Let it cool to room temperature. Store caramelized milk into a glass jar at fridge up to 2 weeks. Or, it’s better to use it right away with your snacks and desserts!

Enjoy!

Caramelized Sugar free Condensed milk by GoodTreatsChef