No Sugar Added: Sweetened Condensed Milk

The memory still makes me smile. As a child, my grandmother would occasionally let me “help” her bake. My real job, of course, was to lick the spoon after she made her famous fudge. I can still remember the unbelievably rich, creamy texture of that fudge. Only years later did I realize that the magic ingredient was a can of sweetened condensed milk. It’s a staple in so many classic desserts, but the sugar content always gave me pause. That’s why I set out to recreate that same luscious texture, but without the sugar rush. The result? A no-sugar-added sweetened condensed milk that tastes remarkably close to the original.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 14 fluid ounces
• Dietary Type: Sugar-Free

Ingredients

• 1 1/3 cups half-and-half
• 1 1/2 cups Splenda granular
• 1/2 cup powdered milk
• 1/2 cup butter, melted
• 4 teaspoons Da Vinci sugar-free caramel syrup
• 1/2 tablespoon vanilla
• 2 teaspoons cornstarch

Equipment Needed

• Medium saucepan
• Whisk

Instructions

1. In a medium saucepan, whisk together the half-and-half, Splenda, powdered milk, melted butter, Da Vinci sugar-free caramel syrup, vanilla, and cornstarch. It’s essential to whisk thoroughly to avoid any lumps, particularly from the powdered milk and cornstarch.
2. Place the saucepan over low heat. It is crucial to maintain a low heat to prevent scorching and ensure the Splenda dissolves evenly.
3. Simmer the mixture, stirring constantly with the whisk. This is key to achieving the desired thickness and preventing the mixture from sticking to the bottom of the pan.
4. Continue to simmer and stir for approximately 10 minutes, or until the mixture thickens to the consistency of sweetened condensed milk. You’ll notice it coating the back of a spoon. Be patient, as it will thicken gradually.
5. Remove the saucepan from the heat and allow the mixture to cool completely. As it cools, it will thicken further.
6. Once cooled, transfer to an airtight container and store in the refrigerator.

Expert Tips & Tricks

• For an even smoother texture, especially if your powdered milk is prone to clumping, you can whisk all the ingredients (except the butter) together in a bowl before adding them to the saucepan. This pre-mixing can help ensure everything dissolves more evenly.
• The Da Vinci sugar-free caramel syrup adds a depth of flavor that mimics the slight caramelization that occurs in traditional sweetened condensed milk. If you don’t have this on hand, you can omit it, but the flavor will be slightly different. A pinch of salt can also enhance the sweetness and balance the flavors.
• If you prefer a richer flavor, you can substitute heavy cream for the half-and-half. If using heavy cream, you may need to slightly reduce the amount of cornstarch to avoid an overly thick consistency. Start with 1 teaspoon of cornstarch and add more if needed.
• Consistency is key. Remember, the mixture will thicken as it cools. Don’t be tempted to overcook it in an attempt to achieve the perfect thickness while it’s still hot.

Serving & Storage Suggestions

This no-sugar-added sweetened condensed milk can be used in any recipe that calls for traditional sweetened condensed milk. Think pies, fudge, cheesecakes, ice cream bases, or even stirred into coffee. Store the cooled sweetened condensed milk in an airtight container in the refrigerator for up to one week. It is not recommended to freeze this substitute, as the texture may change upon thawing.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving (approx. 2 tablespoons)
Calories	114 kcal
Total Fat	10.4 g
Saturated Fat	6.6 g
Cholesterol	30.4 mg
Sodium	73.2 mg
Total Carbohydrate	3.2 g
Dietary Fiber	0 g
Sugars	1.9 g
Protein	2 g

Variations & Substitutions

• Dairy-Free: While this recipe uses dairy-based half-and-half and powdered milk, experimenting with plant-based alternatives like cashew cream and coconut milk powder could yield a dairy-free version. However, the taste and consistency may differ, and you might need to adjust the cornstarch accordingly.
• Flavor Infusions: Consider infusing the half-and-half with vanilla bean, citrus zest, or spices like cinnamon or cardamom during the simmering process for a unique flavor profile. Just remember to remove the solids before cooling.
• Sweetener Options: While this recipe calls for Splenda, you can experiment with other sugar substitutes like erythritol or stevia. Note that the sweetness level may vary, so adjust the amount accordingly to achieve your desired sweetness. Be aware that some sugar substitutes can have a slightly different aftertaste.

FAQs (Frequently Asked Questions)

Q: Why does the mixture need to simmer on low heat?
A: Simmering on low heat allows the Splenda to dissolve completely and prevents the mixture from scorching, ensuring a smooth and evenly sweetened final product.

Q: Can I use regular milk instead of half-and-half?
A: While you can try using regular milk, the final product may be thinner and less rich than when using half-and-half. The higher fat content in half-and-half contributes to the creamy texture.

Q: What if my mixture is too thin after cooling?
A: If your mixture is too thin, you can return it to the saucepan and simmer it for a few more minutes, stirring constantly, until it reaches your desired thickness. Remember to let it cool completely to assess the final consistency.

Q: Can I add other flavorings besides caramel and vanilla?
A: Absolutely! Feel free to experiment with other sugar-free flavor extracts like almond, hazelnut, or even a hint of rum extract for a unique twist.

Q: How long does this last in the refrigerator?
A: This no-sugar-added sweetened condensed milk will last for up to one week when stored in an airtight container in the refrigerator.

Final Thoughts

Recreating classic recipes with healthier alternatives can be a rewarding experience. This no-sugar-added sweetened condensed milk is a testament to that. Don’t be afraid to experiment with different flavors and sweeteners to find what works best for your taste. I hope this recipe brings you as much joy as it has brought me, allowing you to indulge in your favorite desserts without the guilt. Now, go forth and bake something delicious! I’d love to hear about your creations and any variations you come up with, so please share your feedback!