This recipe is designed to teach everyone how to make easy sweetened condensed milk that is low carb, gluten free, keto friendly and diabetic friendly
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Servings 1cup
Ingredients
2cupsalmond milk or milk of choice
2/3cupmonkfruit sweetener or sweetener of choicethe sweetener needs to be able to cook up the same as sugar. Stevia, xylitol and other sweeteners may not work
Instructions
In a 3 quart saucepan combine milk and monkfruit. Stir gently over medium low heat just to combine. Heat over medium low until all the monkfruit is fully dissolved.
Once the monkfruit has fully dissolved bring the milk to a bubbly simmer over medium low heat. WATCH CAREFULLY to avoid scorching or overflow.
Let simmer gently WITHOUT STIRRING for 30-40 minutes or until the milk has reduced by half, darkened to a light beige color and has slightly thickened.
Remove from the heat and let cool in the pan for about 30 minutes or until it comes to room temperature. Will thicken more as it cools
Once it has come to room temperature pour milk into a mason jar or an airtight container and cool completely before sealing.
After the milk has cooled completely seal with a lid and store in the refrigerator for up to 6 months. The milk will continue to thicken after it is refrigerated.
Notes
If using this for my keto ice cream recipes you will need to make 2 batches and refrigerate them overnight. Stir them gently before putting them into the recipe to make sure none of the ingredients have separated