Who doesn’t like puddings, custards, fudge or millionaire’s shortbread (aka caramel slice)? And who wouldn’t want to have these treats sugar-free, dairy free and low-carb? Who of you vegans, low-carbers and dairy intolerant folks has not pondered old favourite recipes calling for condensed milk – only to resign yourself to the fact that no dairy and no sugar means saying good bye to your favourite treat?
Don’t fret! Rescue is nigh! Would you have thought that you can create a sugar free dairy free worry free version of this yummy ingredient (I prefer it straight from the spoon!) all by yourself? All you need is yummy-tummy almond milk – which you should have in your fridge at all times anyway, some erythritol, stevia, honey or other sweetener of your choice, a pinch of salt, and a drop of vanilla, as well as an hour or so of your precious time – so if you are like me, you don’t even need to leave the house! The great thing about almond milk (and other non-dairy milks) is that the risk of burning is considerably reduced.
Makes approx. 400 g sweetened condensed milk (equivalent to 1 tin from the shop)
1 l unsweetened almond milk
2 tbsp erythritol or other sweetener (I have used honey and agave before, which also works well, it just gets a bit more runny than with sugar crystals, so if you make condensed milk for fudge or millionaire’s shortbread, I would use a solid sweetener like erythritol, stevia or palm sugar.)
pinch of salt
drop of vanilla
Place all ingredients in a saucepan (the bigger it is, the quicker you will have your condensed milk!), bring to the boil, then simmer uncovered on low heat, stirring every few minutes until the mixture has reduced by about half and has turned a slight amber colour (this takes between one and up to two hours). At this stage, it will still be slightly runny, but that is okay – it will firm up, promise! Let cool in the pot for a few minutes, covered by a clean teatowel, then transfer to a glass jar and refrigerate. Enjoy straight from the spoon or in your favourite recipes. Lasts about one week in the fridge.