Everyone has a stock of secret ingredients hidden away in their pantry. For most, it is condensed milk. First, don’t get confused by the name of the product. Sweetened condensed milk or condensed milk is identical. And it’s easy to identify between the two kinds because unsweetened condensed milk is sold as ’evaporated milk.’ Condensed milk is sweet and has a thick texture and is rich with dairy flavor. It is made by emulsifying evaporated milk with a high percentage of sugar.
In contrast to evaporated milk, it has sugar cooked in, making it phenomenal for desserts. Sweet condensed milk is the canned and reduced form of milk. Its typical use is in all sorts of puddings, desserts, candies, pies, and ice-cream. No wonder, condensed milk is simply the ambrosia of Gods. But if you don’t have one or are allergic to it, we’ve got you covered. You can cobble up a substitute, dairy or non-dairy, quickly enough.
Here, we’ve combined some nifty substitutes for sweetened condensed milk.
Six healthy substitutes for sweetened condensed milk
1. Liquid Milk substitute
Liquid milk is often the most commonly used alternative as it has a light consistency and works with anything and everything. Milk softens the texture of the substance. Many people cannot properly digest it because of lactose intolerance. The ingredients for condensed milk substitute are as follows:
- 1 cup of concentrated milk or 2 cups of whole liquid milk
- 3 cups of sugar
Per can od condensed milk requires a cup of concentrated milk or two cups of whole milk. The more you add, the better the result. Simmer it slowly and slightly till it reduces to 1 cup. To stop it from scorching, stir regularly. Once it’s condensed, add three cups of sugar and stir. Greater amount is better, but smaller quantity works well in several recipes.
FACT: Fresh milk stays fresh for a long time if, to each quart, you add a pinch of salt.
2. Powdered Milk substitute
Powdered milk comes into being by evaporating milk to dryness. It is a manufactured dairy product. One benefit of dry milk is that you can preserve it for a more extended time and has a longer shelf than liquid milk. As it has a low moisture content, it doesn’t need to be refrigerated. It serves as a non-perishable milk substitute and is reconditioned to milk, adding water. For this substitute, you need:
- 11/2 cup of dry milk
- 1 cup of warm water
- 2-3 tablespoons of melted butter
- 2 tablespoons of sugar
One can of sweet condensed milk calls for a cup of dry milk and hot water. As non-fat milk is used for making milk powder, so as a replacement, you’ll have to add 2-3 tbsp of butter (melted). Combine the ingredients and mix until the sugar is completely dissolved.
3. Sugar-free substitute
Sugar is undoubtedly one of the most exceptional seasonings in the world. While many people try to cut down their sugar intake, one cannot deny its utmost importance in our lives. But for those, who, for some reason, can’t use sugar anymore, don’t you worry, because we are here to help you. For this substitute, you need to have:
- 3 teaspoon melted butter
- 1 pack butter
- 2 or 3 cup sugar alternative
- 1/3 cup boiling water
- 11 cup milk powder
Combine all ingredients in a bowl and beat until smooth. Keep it in a sealed, air-tight box in the refrigerator for 24 hours. Then, take it out. Use in the same state. Do not heat it or try to melt it. It will lose all its volatile components.
4. Dairy-free substitute
Dairy products are said to be the most versatile components for cooks and bakers and confectioners, be it milk or cheese or eggs. Sweet condensed milk is another type of it. But if you are allergic to dairy products or have health concerns, it might not be the right option for you. For this purpose we’ve got some alternatives for you, which require:
- 3 cups of soy/oat or almond milk
- 3 cups of sugar
- 3 tablespoons of cornflour
Stew 2-3 cups of your milk substitute down to 1 cup and then add 3 cups of sugar. Stir it regularly. Let cool. Pour it out in a sealed box and store it in a dry place.
5. Cream of Coconut substitute
Cream of coconut is another world-wide known substitute for sweetened condensed milk and offers amazing tropical flavors to desserts, pies, and pudding. Though it very sweet and has a taste like that of coconut, of course. For the substitute, you need:
- 1 cup cream of coconut
6. Standard substitute
As the name suggests, this is the one that works in most cases. For this, you need:
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 11 cup brown sugar
- 1/4 teaspoon salt
- 1-2 tablespoon flour
- 1/2 baking powder
Combine all the ingredients and mix them. It can be used as a substitute for condensed milk in several recipes like pies, chocolate/protein bars, and desserts. Keep it in a sealed box in the refrigerator for 24 hours. Use after chilled.
Conclusion
These were the substitutes we know about have used ourselves. However, in the end, you decide what is best for you. Whether or not you agree with the arguments on this topic, you can’t deny the importance of condensed milk. Condensed milk is shelf-stable, and it doesn’t curdle in recipes that are acidic because it has enough sugar to preserve and stabilize ordinary perishable milk. In my opinion, it is excellent for candy and dessert making, but those who can’t use it for different reasons can alternate with these substitutes so that they can enjoy the same taste, flavor, and richness of texture, without any worries. So the next time a recipe calls for condensed milk and you run out of it, you know what to do. Try one of these substitutes for sweetened condensed milk and rock your dessert. Enjoy!
TIP: Condensed milk substitutes are not suitable for freezing.
Have a nice day ahead!
