i am a food blog

I LOVE sweetened condensed milk. It’s partially nostalgic and partly because it’s just so delicious. How could you not love milk and sugar? I could eat it by the spoonful, but the way I use condensed milk most is in coffee. What’s a girl to do though, when you don’t have any condensed milk in the fridge or pantry and it’s 3 am and there’s no where to go for your coffee-sugar fix? (Don’t ask why I need coffee-sugar fix at 3 am …)

You could go out for bubble/boba tea, where they use copious amounts of sweetened condensed milk in their drinks. Or…you could stay up for another two plus hours binge watching Survivor and making your own homemade sweetened condensed milk. (Don’t judge! Every one has a plethora of vices, mine just happen to be trashy TV, coffee and sweetened condensed milk.)

This recipe is pretty hands-off so you don’t need to pay much attention to it (bonus: more time to yell useless threats at the TV). Nope, all this sweet, milky deliciousness needs is some time and a couple of good stirs. Your milk won’t end up as thick as the store bought stuff, but at 3 in the morning, who can really be bothered to put on real clothes and google 24 hour grocery stores?

That being said, if there was a 24 hour Japanese bakery nearby selling shokupan, I would totally put on real clothes and go buy myself a loaf. Shokupan is the bestest, fluffiest, whitest bread you’ll ever eat in your life, guaranteed. It’s like bread crack: one slice is never enough. If you have some lying around, do yourself a favour and toast, then slather with condensed milk. If you’re feeling extra naughty, get some bonus points by buttering up your toast before you generously make it rain condensed milk. If you don’t have a Japanese/Asian bakery nearby, any thick-cut, fluffy white bread will do in a pinch. Yes, before you ask, it must white bread. It may not be the best for your body, but boy, oh boy, is it the best for your overall enjoyment of life.

i am milky, i am sweet, i am sweetened  condensed milk!

Sweetened Condensed Milk Recipe
makes just under 1 cup

Milk

• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon vanilla extract, if desired

Toast

• 1 slice of the thickest, fluffiest bread you can find
• butter, at room temp, if you dare
• sweetened condensed milk

Mix together the milk and sugar in a small, heavy-bottomed sauce pan. Over medium heat, warm until just steaming. Lower the heat and simmer for 2 hours, or until it thickens slightly. When the mixture has reduced by about half, stir in the vanilla extract (if using). Pour into a clean, dry airtight container (I like to use a glass jar) and cool completely. The milk will thicken slightly in the fridge. Store in the fridge for up to 2 weeks. Notes: This won’t be nearly as thick as canned sweetened condensed milk, but it does have the same sweet, milky flavour. Note: The vanilla is optional – it adds an extra hint of creaminess, but isn’t absolutely necessary. Also, Erika of The Pancake Princess has successfully made vegan condensed milk using coconut milk! Check it out!

Make the toast: Toast the bread until it is golden and crisp on the outside and fluffy and steaming hot on the inside. Liberally butter and then make it rain condensed milk. Enjoy immediately with a knife and fork, or with your hands (because well all know that’s faster!)

PS – My cookbook, Easy Gourmet, is available for preorder now! Run & get your copy before they’re out!

milksugar