How to Make Condensed Milk – Gemma’s Bold Baking Basics Episode 2

How to Make Condensed Milk – Gemma’s Bold Baking Basics Episode 2


Hi Bold Bakers! No-Machine 2-Ingredient Ice
Cream is one of my biggest videos on Bigger Bolder Baking, and you will be happy to know
that you can make condensed milk, because I know that a lot of people have trouble finding
it. All you need to make it is sugar and milk—that is it. You will get the exact same results
as store-bought. In a heavy-bottom saucepan, add in 2 cups
of milk, non-fat, or full-fat. And then add in 2/3 of a cup of sugar. Go in and stir around
the sugar, to make sure it’s even, and then leave it be until all the sugar has dissolved.
You do not want it to simmer at this point. So our milk has been heating for a few minutes,
and I can feel and see that all of the sugar has dissolved. This is perfect. So only at
this point can we let it start to simmer. So we’re going to take out our spatula—we’re
not going to put that back in again—and we are going to turn down the heat, and let
it simmer away very gently, not boil, but a low steady simmer for around 30 to 40 minutes.
I find that the sweet spot is around 35 minutes. So I often get asked, “Why can I not use
regular sugar in my homemade ice cream? Why do I have to use condensed milk?” And the
reason is you need condensed milk because it is liquid sugar. You need that liquid sugar
in your ice cream to help it freeze and to form your ice cream. That’s why it is a
really important ingredient. So our milk has been steadily bubbling away
for around 30 minutes. As you can see, it has changed color, and has almost gone kind
of a creamy, peachy color. If you look around the edges, you’ll have a little bit of foam.
This is called ‘scum,’ actually. And what we’re going to do is just remove that with
a spoon, dipped in a little bit of water. What this is impurities coming out of the
sugar and out of the milk, and we just want to remove it, to make sure we have a nice,
clean, clear condensed milk. I let the condensed milk simmer a few minutes
longer because I wanted to get it a little bit darker in color and a little bit thicker.
Now have a look at this. This has been simmering for 40 minutes. Every time your time will
change, give or take a few minutes. So you want to be able to tell what it looks like
by eye, and that’s why I’m doing this video. So what you’re looking for is that
your mix is thick, and it will slowly dribble off your spoon, and also, that the amount
of liquid has about halved, which is exactly what you want. So I can tell by looking at
it, that this condensed milk is ready. So I’m going to set it aside to let it go cold.
Once your condensed milk goes cold, it will look a little something like this: lovely
and thick, and syrupy. So if you really want to double-check if you’ve made your condensed
milk right, measure it out into a jug, and the finished result should weigh around 1
cup, or 8 ounces. It will be at the line, or a little bit below it. And then you’ll
know you did a good job. And there you go, mystery solved! You can
now make condensed milk at home, and enjoy all of my ice cream recipes. Thanks so much
for watching, and stay tuned to see all of my other Bold Baking Basics.

100 thoughts on “How to Make Condensed Milk – Gemma’s Bold Baking Basics Episode 2

  1. I don't use the stove, I prefer a small crock pot, less chance of scalding the milk. Also it's not a metal pot, which is best to avoid if you prefer organically vedic rasayanas.

  2. Hi. I don't buy/use "milk". Is it possible to use heavy whipping cream? Dilute it with water? what ratio? Thanks.

  3. Me encanta tu canal, porque me encanta hacer las cosas muy muy caseras y tu haces y me haz ense帽ado muchas cosas, saludos desde Venezuela

  4. Are there any sugar substitutes? Can you use Xylitol for example for those of us that have gone off sugar and are loving it.

  5. Easy to find SCM here in Canada but it's very pricey (about $4 for a tiny can). Thanks for sharing. Luv making caramel from SCM in the can. Have you tried that with your SCM?

  6. I live basically in the desert in the Middle East and condensed milk is everywhere 15oz for $1.50 by Nestle made in Brazil 馃槀
    Nevertheless I鈥檓 no fan of processed food so I will try your recipe so I can do Raspberry sorbet after robbing a bank to buy the imported raspberries.

    Or do you have a recipe to make your own raspberries also 馃槀

  7. I wish there was a recipe for shortening. I鈥檓 in South Africa and condensed milk is available at all shops easily but shortening we don鈥檛 have because they鈥檝e basically outlawed the hydrogenation process due to the transfers and other health risks and I find a lot of different recipes call for it.

  8. This is great! I am lactose intolerant, I can use lactose free milk to make condensed milk myself! I love ice cream!

  9. Hi Gemma! I was wondering can I make healthier version from this recipe: use soy/almond/oat milk for the milk and stevia for the sugar? Thankyou

  10. In first look.. I didnt realize the jug is very small
    I need to reply it again… Yeah right it was small jug

  11. @Biggerbolderbaking Can I substitute granulated sugar with monkfruit sweetener!? Thank u in advance. 馃榿馃槏

  12. Is it OK to use the long life milk (the ones that last for month on the shelf) because i used that and it wouldn't thicken. Then after like 1+ hrs it finally thickened but is more like dulce de leche

  13. Do I need to stir when it is simmering? And when you are resolving the sugar do you just have it on a very low heat? Thank you

  14. Mine even went more than half of the milk, but it wasn't as thick as it should be… what's happening?? is it still ok to be used as an ingredient for your ice cream recipe?

  15. I was gifted some cinnamon flavored vanilla sugar from a friend would using that ruin the condensed milk? I'm imagining not but thought I'd ask anyway

  16. For those with sweet tooth: Cut banana lengthwise (like banana split), then bake or grill it until golden brown. Put on a plate, then drip sweet condensed milk on top, add chocolate sprinkles. Heaven!

  17. Thank you for sharing this…Now when I visit my in-laws in Serbia I can make one my most requested dessert dishes..For some reason, they do not sell canned condensed milk there……..

  18. I was sceptical but gave this a go n i took a bit longer but it was a great success,just waiting on it cooling to make ice cream 馃崷馃憦馃徏

  19. I commented a bit quick coz it didn鈥檛 thicken when cool so 2nd attempt boiled all over cooker so 3rd attempt didn鈥檛 thicken either so rather than waste them I decided to make toffee which was a cross between toffee and tablet so think I鈥檒l just let carnation make it for me,I used caster sugar and 3rd attempt had skin on bottom of pan,deeply disappointed!!! 馃ゴ

  20. I bought sweetened condensed milk today and it was 47 percent sugar and 10 percent palm oil yuck! I'll be making my own now. Thanks for the recipe!

  21. I was experimented on making heavy cream by cook it longer to reduce the water content, but end up becoming condensed milk …

  22. For people who wonder in which country condensed milk is not found easily: In Turkey. It's not popular and pretty expensive here.

  23. Can you use this with milk tea??? Like having tea being made from the milk and tea leaves and then, after cooling it, trying to make this???

  24. If you keep the same proportions as you stated in this video, can you just increase the amounts of milk and sugar in order to make more condensed milk?

  25. You are so beautiful and superb Baker as well good teacher too,pls send recipe of wheat flour cake with icying without using electric beater

  26. Thank you so much for this 鉂わ笍 this is a great method to save up on buying condensed milk since I buy a lot to make iced milk coffee

  27. Used this recipe for a pumpkin pie I baked for Thanksgiving, I didn't have to take a trip to the store (thank goodness too since there's much snow and it's very cold outside). Haven't tasted it yet but I'll see if it fairs well for the pie.

  28. Our moms usually make this before making different Indian sweets from it like kheer which is rice pudding with nuts & rasins & cardamom

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