Reviewed: May 11, 2013

I made this using whipping cream and it worked perfectly, used it in cheesecake and the result was great, will never buy store brands again. So easy, I just used my candy thermometer and let the mixture come to 220 degrees, cooled and it was ready.

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Reviewer:

gr8tay

Cooking Level: Intermediate

Reviewed: Apr. 24, 2013

After about 20 minutes on med-low heat (no 4 on my stove) and constantly stirring it came to a light boil. I stuck my candy thermometer in and it came up to 220 degrees at exactly 30 minutes of cooking. I completely cooled mixture at room temperature and it thickened nicely. It looks and tastes just like sweetened condensed milk. *note: I had 2 5oz cans of evaporated milk, so I only used 1 1/4 c sugar.

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Reviewer:

bluubird74

Cooking Level: Intermediate

Reviewed: Oct. 26, 2012

One of the reviewers mentioned that you should cook this on low heat for 20 to 30 minutes till it reduces down into a thick syrup. I would definitely do that! I didn't read the reviews as I was in a hurry and made the recipe as written. As written, this is not thick enough to be used in most recipes calling for sweetened condensed. I made a key lime pie recipe that I've made many times using the SC milk from this recipe, and it did not set up after baking. It looked too thin when I put it in the oven, but at that point, I didn't have many options. If you don't want to ruin your recipe, cook this 20 to 30 min on low heat (it can boil over) until it is the thick and syrupy consistency you are accustomed to.

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Reviewer:

Islander

Reviewed: Aug. 5, 2012

Did as other reviewers suggested and allowed it to boil for about 30 min. before removing to cool. It worked brilliantly in the strawberry-swirl-cheesecake-bars here on allrecipes. Be careful, if you splash even the smallest amount on your skin you will get a nasty burn. I'll be more careful the next time I make this and there will be a next time! Wonderful recipe!!

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Reviewer:

MissMeredith

Cooking Level: Intermediate

Reviewed: Jul. 22, 2012

I only did 1/2 cup of sugar and it was plenty sweet. I constantly stirred this over medium low heat for 15-20 mins and it thickened fine. I used this mixture to make coconut macaroons.

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Reviewer:

ktylizbth

Cooking Level: Beginning

Reviewed: Feb. 12, 2012

very helpful for when you are in a bind!!! Thanks!

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Reviewer:

Jamie

Reviewed: Aug. 17, 2011

I found that the evaporated milk didn't allow for the right consistency in the end; it was just a little too thin to pass as sweetened condensed milk, as others have noted. I used whipping cream in the place of the evaporated milk (12 ounces, just as the recipe calls for) and the result was a much thicker liquid. This was a great starting point, though. Thanks for the recipe!

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Reviewer:

EmileGibson

Reviewed: Aug. 2, 2011

I read what others said about the thickness when using evaporated milk, so I substituted real cream for evaporated milk. It worked perfectly!! I used it in a recipe for home made hot fudge. Wonderful!!

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Reviewer:

Euliss

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

Living In: Columbia, Missouri, USA

Reviewed: Jan. 25, 2011

I substituted evaporated milk( and powdered milk from other recipes on this site) and used what I happened to have in my fridge which was Fresh WHIPPING Cream (35% milk fat)- its tasting Just like the kind youpurchase in a can! Currently its cooling in my fridge- the thickness like the real stuff too! Next its going in my homemade BAILEYS IRISH CREAM! Cheers*

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