1. Place the cream and confectionery sweetener in a deep-sided, wide pan, such as a frying pan. Set heat to medium low, stir frequently as the liquid comes to a very gentle boil. Reduce the heat and continue cooking at a simmer for 30 minutes, stirring frequently while cream is being reduced and thickened. Control the heat carefully to prevent scorching (you may have to reduce or turn-up the heat to keep a constant brisk simmer)
2. Add the unsalted butter, stir in and simmer at low heat for one to two minutes
3. Turn off the heat, add vanilla and stir until well blended and the liquid is smooth and glossy
4. Pour into an airtight, heat proof container and either let cool on the counter for at least one hour before using (in order for flavour to develop) or refrigerate until needed. Liquid will thicken as it cools in the refrigerator – let rest one hour before using. Best if left overnight for flavors to develop
Regarding use of sweeteners: In the video I use Lakanto monk fruit-based sweetener, which is an erythritol/monk fruit blend. This sweetener is a 1:1 ratio in sweetness with table sugar. Alternatively, you could use a stevia-based erythritol blend sweetener of your choice, such as Swerve or Sukrin. These two products, as well as most stevia based sweeteners, are also 1:1 ratio with table sugar, in sweetness. If you do not wish to use an erythritol-based sweetener, birch xylitol is also very good, as it too is 1:1 ratio, but do not buy the corn-based xylitol. You should also know that there is a cautionary note when using xylitol: ALWAYS keep any food you make with xylitol away from pets, as well as the bowls with any ingredient that has xylitol in it, because xylitol is toxic for pets (especially cats and dogs).
If it is available in your area, an allulose product, which is a rare sugar, is an excellent all-natural substitute sweetener. It is excellent for cooking and baking especially. However, it has about a 0.7:1 or 0.8:1 ratio of sweetness as compared to table sugar and the above-mentioned sweeteners, so you may have to adjust by adding more allulose (about 1/4 cup more per cup of stated sweetener) to achieve the same degree of sweetness.
If you are a diabetic please note that both xylitol and allulose will have a low but non-zero glycemic response, so use with caution, and after doing your own reading and research and, if need be, consulting your medical health advisors.
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Tina
December 9, 2020 @ 1:19 pm
I have monk fruit confection sugar. Can I use this in place of grinding the classic or golden? If so how much..will the weight be the same? I searched all your comments and could not find anyone asking this ?. And might I add you are very graceful how you respond to ALL the negative comments and repeated questions after you clearly have answered each one. Thank you.
Angela Wilkes
December 10, 2020 @ 8:10 am
Hi Tina!
Thank you for your very kind comment – I do appreciate it very much! In answer to your question, if your monk fruit sweetener (not Lakanto) is also a 1:1 substitute for sugar, just use the gram weight indicated, because I cook with the gram weights, and provide the imperial measurements for others who do not. Which monk fruit brand are you using? Thank you for your question – Have a wonderful day!
Syndy
December 9, 2020 @ 3:39 pm
Angela,
I made this today and mine turned a dark amber.
Where did I go wrong?
Syndy
Angela Wilkes
December 10, 2020 @ 8:16 am
Hi Syndy! In answer to your question, there are two possible explanations of why yours was darker: The first is the heat was too high, so that it caramelized your sweetener as it was condensing. The second reason could be that your pan bottom was thin enough that there were hot spots where the heat was greatest from the element or the flame. It is REALLY important to cook at a very low, steady temperature to allow for the condensation to happen as the liquid is thickening. A possible solution for you would be to use a very small saucepan, and use very low heat – it will take a little bit longer, and you still have to stir very regularly, so the bottom doesn’t caramelize. It is the caramelization that darkens the color.
I hope this helps – Cheers!
Tina
December 10, 2020 @ 2:53 pm
Thank you for promptly responding! I used Lakanto sugar free Powdered Monkfruit Sweetener with Erythritol. It is what I had on hand. I also do not have a grinder. It states 2x sweeter than sugar so I only did 60 grams. I was afraid because it said 2x sweeter it would be too sweet with 120 grams. It was very good but just not quite sweet enough for my taste. I will be making this again and increase to 90 grams. Great recipe! Thank you! And Merry Christmas!
Angela Wilkes
December 11, 2020 @ 8:18 am
Hi Tina! Thank you for the feedback. I use Lakanto as well, but a 1 to 1 sugar replacement version. I have found that the double sweet doesn’t quite live up to its claim. Enjoy the recipe, and Happy Holidays!
Cindy Freire-Fernandez
January 17, 2021 @ 2:12 pm
I never liked sweetened condensed milk because I always found too sweet, and, not caring to hunt down diabetes, I’ve always avoided it. Then I found YOUR awesome recipe. OMG! I watched your vid on making so many times I could virtually mouth your words. I made this once, and it turned out so AMAZING! Then I made it again and made Tres Leches with it, and Arroz con Leche (I’m half Cuban). I can’t thank you enough for this. In a saturated Keto recipe world, you managed to do the one thing NO ONE has: you’ve carved out a piece for yourself, and immortalized a sacred recipe with a version ANYONE can enjoy.
Angela Wilkes
January 18, 2021 @ 9:13 am
Hi Cindy! I am absolutely humbled by your kind words. I am really glad that you like this recipe, and that you found it easy to make. I, too, love Tres Leches – I am not sure whether you have seen both the Vanilla and Chocolate Tres Leches recipes. I also have created a free e-cookbook that uses the Sugar Free Sweetened Condensed Milk as a base for the other recipes. Here is the link: https://www.ketomealsandrecipe.com/sweetened-condensed-milk/
I would love to get some suggestions for Cuban recipes – they don’t have to be desserts – entrees and side dishes are very welcome as well, for either my channel or for the cookbook that I am working on.
Please stay well during this difficult period, and all the best to you and your family!
Bruce
July 13, 2021 @ 2:00 am
Hi Angela
I just found this recipe by sheer dumb luck. I’m so grateful for this recipe. I have one question. I prefer to use Allulose and your instructions say 160 grams ground to make a confection sugar. Is that weight before you grind it to a powder or after you grind it to confectionery?
Angela Wilkes
July 13, 2021 @ 8:05 am
Hi Bruce,
I give the weight in grams (instead of the volume, which changes depending on whether it is granular or powder) so that you can actually weigh before or after you grind, as it shouldn’t change. However, I always measure after I grind just because some of it may stick to the inside of my grinder, and I like to be precise, especially when baking or making desserts, since it seems to matter more.
Thank you for your question – enjoy!
BillieJo
November 17, 2022 @ 9:26 am
I love everything you make. Everything I use fits my keto lifestyle and is very tasty. Thank you so much for the recipes you create. I am going to use the condensed milk for a almond joy fat bomb recipe.
Angela Wilkes
November 21, 2022 @ 4:37 pm
Hi Billie Jo!
Thank you very much for your kind comments in support of my efforts. By the way, did you know that I have a free e-cookbook that has recipes which use the sweetened condensed milk? Here is a link to the preview video showing the recipes that are in the e-cookbook: https://www.youtube.com/watch?v=q7_xH0zFP3s&ab_channel=KetoMealsandRecipes
Also, you may like my Bounty Bar brownies: https://www.youtube.com/watch?v=t3mcwjXfxlY&ab_channel=KetoMealsandRecipes
Thank you again for your kind compliments!
Bill
September 24, 2023 @ 5:05 am
Hello Angela,
Thank you for this recipe.
I made a large batch, starting with one quart of heavy cream and then added in the swerve. I used granular, because that is what I had on hand.
Everything went well during the reduction and the result was delicious and the consistency was very close to store bought sweetened condensed milk.
I made some Keto Macaroons and they came out great.
I put the leftover Keto condensed milk in the friedge and after 3 days, it had precipitated the Swerve and had a grittiness to it. I haven’t tried re-heating it to see if the Swerve will disolve/melt.
Do you have any suggestions to keep this from happening?
Angela Wilkes
September 29, 2023 @ 7:14 am
Hello Bill!
Thank you for letting me know that you made and liked the taste of the sweetened condensed milk. I also appreciate you letting me know that you used Swerve and that it worked well initially. I have a couple of suggestions that may help you with the refrigerated condensed milk. The first thing that I would do when making the condensed milk is take your granular Swerve, and grind it into a fine powder with a spice grinder or whatever you have. I find that starting with the powder and cooking it over a longer period of time, somehow it doesn’t crystallize as much. Unfortunately, because we are using non-sugar sweeteners, like your Swerve, and my Lakanto, they do recrystallize if chilled. Depending on what you are going to use the sweetened condensed milk for, separate how much you will be using and reheat it over very low heat, in a small pot, or over a double boiler. Stir continuously as you are reheating and cook at a very light simmer for a minute or so. That will dissolve the sweetener crystals. Lastly, if you are going to be using your sweetened condensed within 2 to 4 days, and your condensed milk is in an airtight jar or container, you can leave it on your counter where it will not harden. If you are going to be leaving it longer than that, I strongly suggest that you do refrigerate.
Some people use a combination of allulose and Swerve, or allulose and monkfruit sweeteners to reduce crystallization. I know that allulose is available in the US, however it is not approved in Europe, nor in Canada and some other countries as well. The studies that I have looked at are contradictory, some saying “No bad effects”; others say that allulose could be a potential carcinogen. I don’t think that enough studies have been done on humans to be definitive. At this point I find the cost of allulose, the fact that it is only 70% as sweet as sugar (so you need 30% more in any recipe) and the fact that quite a number of countries have not approved allulose as safe, are reasons why I have chosen not to use it in my recipes. I leave it up to you to decide what works for you.
Have a wonderful day – Cheers!