Homemade Sweetened Condensed Milk

You see homemade sweetened condensed milk recipes all over the internet…….we’re talking, like thousands of recipes.  I came across one at the “Dessert Now, Dinner Later”, blog and decided to give it a try.  From start to finished, it proved to be a winner.  Right at the beginning, after you first make it, it is really runny.  You’re first thought might be……ok, is this stuff going to work?

I placed it in the refrigerator overnight and when morning came, I got it out and it was a thick glop.  Again I thought…….Ok, is this stuff going to work?

I decided to leave it on the counter and let it come to room temperature.  Not long after setting it on the counter I came back in, gave it a stir, and let’s say “happy dance”…..no more wondering….. is this stuff going to work?  It had the exact same texture as the sweetened condensed milk you purchase in cans.

I knew right away that I wanted to make a cheesecake.  After putting all the ingredients in a bowl and starting the mixing process, once again, it mixed up just like my recipe does using the canned sweetened condensed milk.

Ok……………so far, so good.  But, how will it hold up in the crust?  For my crust, I used a prepared shortbread crust that I purchased from our local grocery store.  And from the moment of pouring it in the crust and spreading it out, it looked wonderful.

 

After placing it back in the fridge for approximately 5 hours to set up, I topped it with strawberry pie filling and it was done. 

 

All there was left to do now was the taste test.  Did it pass, you might ask?  YES, YES, YES!