I had read in several recipes that you cannot use nonfat milk as it will not thicken. I used organic nonfat milk (4c), organic whole cane unrefined sugar(1c), organic vanilla, and one can of nonfat sweetened condensed milk, and of course the baking soda after one hour. Mine thickened just as described. I don't know if it was the added can of scm or the whole cane unrefined sugar (which still contains the molasses and produces a richer taste - though it's a taste not for everyone). I also kept the heat on medium after it came to a boil through about 40min into the process. This can speed up the process but you have to be careful not to burn the sugars with too high of heat. It also requires more attention the higher the heat. Note: adding the baking soda will temporarily almost double the volume, so be sure to have room to prevent spill over.
My nonfat version was done in 1h20m.
I think it's delicious. I will say again though that the unrefined whole cane sugar does have more of a molasses flavor than refined sugar. As one site said, if you are someone that has started replacing whole wheat flour for white flour in your recipes, you'll probably be fine. :)
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I had read in several recipes that you cannot use nonfat milk as it will not thicken. I used...