Emergency Substitution: Sweetened Condensed Milk
Sometimes when you find you didn’t have great planning and took advantage of a relatively well stocked pantry that didn’t end up being as well stocked as you thought, and when you’re baking a cake at 5:00 in the morning and you have two sleeping toddlers upstairs and a husband in Afghanistan, and it’s not really convenient to run to the store to grab that one pantry item you need right now, it’s nice to know that there is a possible emergency substitution. (heh) This happened to me. As I was making Tres Leches Cake for Cinco de Mayo, I went to put together my “three milks” and discovered I didn’t have any sweetened condensed milk. Normally, I would have just set the cake aside to do later, but the milk needs to be added to the cake while it’s still warm, and at 5AM, there was no way I could do it. So, I discovered a good sweetened condensed milk substitution. The cake tasted fantastic, so I’m calling this one a success.
⅓ cup boiling water
1 cup dry milk
⅔ cup white sugar
3 TBS butter
bring water to a boil
To boiling water add sugar:
Stir until the milk and sugar are completely dissolved, putting it over low heat if you need to.
As much as one 14-ounce can of sweetened condensed milk.
|Low in sodium|
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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