Caramelized condensed milk
2 min readJul 26, 2022
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:
- 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!
- Next step. Crush the baked milk with a blender / food processor till powder state again. Hurray, the base is done.
- In a small saucepan put the brown powdered milk, include water, syrup and heavy cream. Stir properly with a handle whisk.
- Start to preheat at medium heat. Continue to blend actively until thickened.
- For more solid caramel add starch and continue to whisk. Stop the heating once you get the desirable consistency.
- 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!