1 (12 oz) can evaporated skim milk
1 1/2 c nonfat dry milk powder
1/2 c Splenda
In large bowl, combine all igredients throroughly. Refrigerate. Will keep for up to one week. Yield: 3.5 cups.
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Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with! After many experiments, I developed a formula that consistently turned out delicious confections even a non-diabetic would love. This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
September 7th, 2007 at 8:16 pm
Love this site! I’m from Argentina, and we simmer condensed milk in a pot (covered with at least 2 inches of water ) for 2 hours; after letting the can cool in the water, we get DULCE DE LECHE. I’ve prepared it this way for 30 years without a problem; but now that I’m a diabetic, I can’t have this delicious dulce. I’ll try your way. Did you have a recipe in mind when you came up with your condensed milk recipe? I’d love to know. Thanks for your ideas! Olga
September 9th, 2007 at 3:47 pm
Hi Olga,
Thanks for your comment. I also love Dulce de Leche! Regarding the condensed milk recipe, I believe I got it from the Splenda web site.
Let me know how you like the recipe!
October 26th, 2008 at 5:01 pm
Condensed milk has always been a favourite of mine (and my Mum, who is also diabetic).
I’ll definitely give it a try.
I am not sure how popular this is around the world, but my parents gave it to us when we were kids because they had it during the war when there were food shortages in the UK. It’s one of those ‘nostalgia’ foods for me.
June 6th, 2009 at 10:42 pm
Hello. I’ve been searching for a sugar-free sweetened condensed milk for a while now. I suffer from Candida because of the medications I am required to take and must stay on a sugar-free diet. The only dessert that I miss is my Spanish Flan, which requires sweetened condensed milk. But only 12 oz. Do you have a recipe for yielding less than 3.5 cups?
Also, I’ve been using all-natural birch tree xylitol and it works great. Can I perhaps substitute the sweetener with xylitol?