Sugar Free Condensed Milk
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Elevate your dessert game with my sugar free condensed milk recipe! Made with three key ingredients, it’s creamy, sweet, and tastes like the real thing! Just 1 gram carbs.
Need more low carb baking staples? Try my keto maple syrup, sugar free chocolate syrup, and powdered sugar substitute.
Avid bakers are all too familiar with sweetened condensed milk, but what about those of us who love to bake but need to cut out excess sugar?
There aren’t too many sugar-free varieties on the market, and the ones I’ve tried… miss the mark. So, I came up with a sugar-free version of classic condensed milk, and now I use it in everything!
Table of Contents
Why I love this recipe
- Only 3 simple ingredients. And I’m fairly certain you have most, if not all of them, on hand right now.
- Versatile. Instantly turn any dessert sugar-free, be it tres-leches cake, 2 ingredient fudge, or (my mom’s favorite) Vietnamese coffee!
- Minimal hands-on time. Mix everything and let it simmer for nearly an hour. All you have to do is keep an eye on it so it doesn’t burn.
- Make it your way. It’s hard enough to find keto condensed milk in stores, and by making it from scratch, you can have it as sweet or as thick as you need it to be.
★★★★★ REVIEW
“Best sugar free condensed milk ever!” – Marlo
Ingredients needed
- Heavy cream. Let it sit at room temperature before using it. Heavy whipping cream also works. Avoid low-fat substitutions, as you need that fat content to develop the right consistency.
- Butter. I suggest using unsalted and softened butter.
- Powder sweeteners. I prefer using powdered allulose, though any sugar-free sweetener can technically work.
- Vanilla extract. Optional, but I like the subtle vanilla flavor it adds.
How to make sugar free condensed milk
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. Add all of the ingredients into a small saucepan over medium heat.
Step 2- Simmer. Bring the mixture to a boil, stirring regularly. Once simmering, reduce the heat to very low and continue simmering for 45 minutes.
Step 3- Store. Remove from the heat and allow it to cool down completely. Once cool, transfer to a mason jar and refrigerate.
Arman’s recipe tips
- Dairy-free. Use full fat canned coconut milk (or coconut cream) and dairy-free butter.
- Stir often. So the bottom of the pan doesn’t scorch.
- Turn it into caramel sauce. Let it simmer for an hour or until it takes on a golden caramel color.
- Be patient. The mixture will thicken up quite a bit as it cools, so don’t fret if it’s liquidy when you remove it from the stovetop.
Storage instructions
To store: Store leftover condensed milk in an airtight container or glass jar and keep it in the refrigerator for up to one month.
To freeze: Place the cooled milk in a freezer-safe container and freeze for up to six months. Let it thaw overnight in the fridge.
Frequently asked questions
Technically, no, that’s called evaporated milk.
Recipes with sugar-free condensed milk
Sugar Free Condensed Milk
Ingredients
- 2 1/2 cups heavy cream
- 1/4 cup butter
- 3/4 cup granulated sweetener of choice * See notes
- 1/2 teaspoon vanilla extract optional
Instructions
- Add the heavy cream, butter, allulose, and vanilla into a small saucepan.
- Over medium heat, bring the mixture to a boil. Stir regularly, until it begins to simmer. Once it begins to simmer, reduce the heat to very low. Let the condensed milk simmer for around 45 minutes.
- Remove from the heat and allow it to cool down completely. Once cool, transfer to a glass jar or container and refrigerate.
Notes
Nutrition
Originally published December 2020, updated and republished September 2024
Thank you so much for this awesome recipe. I was purchasing sugar free condensed milk made with Splenda for $6.99/can. Now with this great recipe, I can make it myself and save money.
Yes!!! Please do- and this one works really well, too and doesn’t taste artificial!! Thanks, Jolie!
This will help me make a lots of desserts, because I’m diabetic.
Thanks
No problem at all! We’re happy to help. Let us know how you go 🙂
Can you possibly can this recipe to make it even more shelf stable for years?
Hi Craig- I haven’t tried it, but let me get in touch with some friends who are familiar with canning and will get back to you via email!
Thank for recipe,do you have heart healthy recipes low on sodium?
Hi Beverly- Our in-house dietician calculates the nutritional content of all our recipes, including fat, sodium, carbs, etc. This can be found in each recipe’s recipe card. If there’s a specific recipe you are looking for, please let me know and we can see the nutritional content. 🙂
What’s the equivalent of this recipe to a can of condensed milk? Most filipino dessert calls for a one (1) can condensed milk. Thanks for replying.
Hi Belinda, a standard can of condensed milk is usually about 14 floz or 1 and 2/3 cups. So if you measure out that much of the sugar free condensed milk, you should be fine. Hope this helps!
Can I use half and half
No, that won’t work sorry! It won’t thicken up!
Been wanting to make some low sugar Christmas goodies so this recipe has come at the right time.
Thanks Melanie! Let us know how you go!
do you think it would work if i used fat free half and half ?
No it won’t work, Dan- it needs to be thick and have some fat in it.
I love this recipe! I was really missing my recipes with sweetened condensed milk in them. Incredible in peanut butter fudge and mounds bars! Thanks for sharing!
Mary- I love to hear that you used it for fudge, as this condensed milk is my favorite to use for fudge and mound bars- you are so welcome!
THANK YOU!
You are so welcome, Marli- I hope you enjoyed it!
Good afternoon Arman,
I know in the UK you have heavy cream and double cream. Here in Ontario Canada we have whipping cream. Can I use that instead of the heavy cream or if you have other suggestions please let me know. I love all your recipes and this one would be good to make other deserts with the condensed milk.
Sandra
Yes, that is fine! As long as the cream has a decent fat content, it can be used for this condensed milk 🙂 I’ll add a list of recipes I use this with at the end!
This sounds yummy. Can you use it for baking in recipes that call for condensed milk?
In many cases yes! If a recipe calls for caramelization or browning, this version will behave a little differently though due to the lack of sugar.
Hi Arman
I’m a professional retired chef/ baker for 35 years.
Just made your sugarfree condensed milk.
I followed your recipe exactly like you wrote it.
Used Allulose as sweetener.
It’s so good. Has a nice caramel like flavor and just the right amount of sweetness.
SPLENDA sugarfree is very expensive and it cost $7-10.00 per can.
Thank you for sharing your recipe.
Monina
Aw, thank you so much, Monina!
Is using monkfruit a possibility?
Hi Jeanine- no, I don’t recommend it. When testing this recipe, it made the condensed milk gritty instead of smooth and creamy. Although I have had success using a monk fruit allulose blend if you can find that at the stores? We used Lakanto, but reader have also tried Dr.Murrays.
Monina,
Isn’t this recipe FANTASTIC?!!!
I’ve been making it for a few years now & it’s perfect every time!
I’ll be making it a lot with the holidays coming up & so thankful to have it!
A lot of family faves I’d quit making because I just can’t w/the HIGH SUGAR canned SCM.
I have found a WalMart brand of Splenda that says its measures 1:1 ratio as sugar but I still use less than what is called so as I don’t like anything too sweet. But I have to get this SCM sweet enough that it serves the same purpose. 😁
I get these responses to Arman’s SCM recipe & I’m so overjoyed for him to see the great comments.
Enjoy & have the most Blessed Holidays!
Can Monk fruit sugar be used in place of allulose sweetener
Hi George- Technically, it can. However, you won’t get the ideal condensed milk texture because monk fruit can often turn syrups and sauces a little gritty. In testing, allulose was the only sweetener than dissolved like sugar does. If you’re making this for sweetening coffees or drizzling over pancakes, etc, you’d be okay with getting away with monk fruit. But for baking and using it in recipes that call for condensed milk, allulose is the way to go.
Plus Splenda is poison…please don’t use it
Looks delicious! Thank you!
Very welcome!
Thanks for this and many of your other recipes, I have tried several over the years and referred your site to friends.
I am curious what the total volume is once done simmering
Kathy, you are so wonderful- thank you! I’ll measure it early next week and let you know 🙂
The recipe sounds simple enough, but I’ve never heard of Allulose. Can I use regular sugar, brown sugar, raw sugar, or powdered sugar instead? How much does this recipe make?
Yes, absolutely! White sugar is preferred, but brown will work, too. The condensed milk will just be darker. I like allulose as it dissolves like white sugar, but without the sugar!
Just wondering if you thought this cold be made using heavy cream powder, reconstituted? Thank you
If the heavy cream powder reconstitutes to a similar consistency and fat content as normal heavy cream then this could potentially work!
Can’t wait to try this.
I love this recipe! I’ve made coconut macaroons and mounds bars with it. Worked great for both! Thank you for sharing!
That’s so good to hear Mary, thanks for sharing. This is such a versatile recipe!
So easy to make and so delicious love it
So sorry – just submitted a comment and forgot to rate!
That’s okay, Anne- thank you for your lovely rating!
Thanks so much for this. I’m simmering a batch now. I’ve made it before with great results. Question for you: Would like to make some recipes with this for my mom, but she can’t handle the richness of full cream, or half and half. I notice there are fat-free versions of sweetened condensed milk. It says it’s made with nonfat milk. Would this work using your method? Would I need to use more milk? Any thoughts?
Thanks!
Hi Anne- I just tested this out, and unfortunately, it just becomes sweetened milk. It never reached that thick texture you’d want that heavy cream provides. If it’s just for sweetening beverages, then it is okay. If it’s to use as an actual condensed milk replacement, I think she’ll struggle with just using non-fat condensed milk.
This is delicious. I used it to make low carb/ sugar free Bounty bars and they were amazing.
I love this recipe. It has so many possibilities!
Thank you so much for sharing.
This was such a great recipe! I’ve been diabetic for a long time and haven’t had the chance to eat much condensed milk but this was exactly as I remember it!
I give it a 5 stars but it takes a long time to simmer and I am the kind of cook who remembers I need this in my recipe, now. Instead of making it ahead of time. It does firm up nicely once it cools in the refrigerator. I love it as a substitute
Wonderful . I’m going to make it and use it in a recipe I have found that I can make keto
You are a STAR!!! I will be back for a feedback once I make it. Thank you xx
Your recipes look amazing 🤩 I’m really looking forward to trying them out and letting my family and friends try them
Really good…turns out everytime!! Yummy
On anything, baked apples, in dates, on fruit, anything!!
1/4 cup butter to how many gram?
About 50 grams!
Thank you. This is the third year in a row I have used this recipe to make my young diabetic niece all the Christmas slices (jelly, peppermint and lemon) she otherwise has to miss out on.
The best homemade condensed milk, sweetened or not. I was shocked at how well it thickened up, like the real thing.
Thanks for the feedback, Pettina- I’m so glad you enjoyed this recipe!
I’ve had this recipe for probably a year & just now making it…
I WILL be making it again to have extra in my fridge! 😋
My husband tasted it & said “no way that’s sugar free”!
I used swerve confectioners sweetener & no grittiness! Just smooth sugar free sweetened condensed milk!
It’s crazy!
Thank you for sharing that you used Swerve confectioners sugar! I have access to that in my local grocery store so now I don’t have to search for allulose 🙂
Good recipe to have when roads and driveway is snowbound.
Thank you
Georgette D.
I’ve been looking for this! I dislike overly-sweet things such as commercially available sweetened condensed milk and now I can make my family’s favourite squares without the overkill in sugar. Thank-you!
OMG, this was so easy and tasty…which is really bad…I might have accidentally “licked the spoon” more than I should have! oops, LOL
I am THRILLED to find your site!! Many of my family members are diabetic. They all do well controlling their intake, but holidays seem to be the hardest!
Currently my brother is recovering from a very rare bone cancer which required amputation of his leg. I’ve been taking care of him throughout this journey feeding him HIGH protein and diabetic friendly foods. He sure does love a cookie though 😜 and buying the label brands of high protein tasty sweet bars are so expensive. Especially when there is only 4 or 5 to a box. Doesn’t take long to add up nor run out of them. Perhaps it’s my perception? I just feel $8.00-$10.00 or more for that count plus tax there should be more bars per box. I know they aren’t a box of little Debbie’s but sheesh I’ve never understood why the majority of healthier foods costs so much more. I know partially because of the convenience, as we all have busy lives but jeez it’s ridiculous. Good thing I enjoy cooking and baking LOL
I sincerely appreciate you sharing your knowledge, tips, tricks and recipes.
What a lovely comment, Joy. Oh my word, Joy- I’m wishing the very best health for your brother, what an angel you are to take care of him and nourishing him with wholesome meals. YES- this is why I am to develop many healthy and/or sugar free alternatives, because of their hefty price tags. Please keep me updated on how everything is going, and if there’s anything I can help with or direct you to!
Great recipe for people watching their sugars, on keto, etc
Thank you
Now I can make my keto crapes and smear them with peanut butter and condensed milk. Or I can make Singapore coffee, much like Vietnamese coffee.
Thank you for posting other recipe ideas!! I hadn’t thought of these at all!! Great suggestions!!
I see 4 ingredients, not 3?
Looks like you are counting the optional ingredient. Enjoy this 3 ingredient recipe.
The vanilla is optional.
Lush
Hello A!
Can I try this with heavy coconut cream?
Big fan here
N
Haven’t tried, but feel free to experiment and see 🙂
My mom is looking for sugar free condensed milk for agesê. Thanks for the recipe xx
WOZZA!! Where has this been all my life. Tastes like a mild caramel sauce. Was looking for something to sweeten my regular coffee and Vietnamese coffee. Winner winner. Could use for sliced apple dip, on apple pie and over vanilla ice cream. So good. ♥️♥️♥️♥️
This site was… how do I say it? Relevant!! Finally I have found something that helped me. Thanks!
Can’t wait to get my book
My result was very thick and would not fit into a single pint jar, so was about 18 ounces. I let the two jars sit in the refrigerator overnight and it shrunk to 14 ounces. It was very thick requiring a spatula to remove. I used a Nellie and Joe’s Key Lime Pie recipe in a pecan ready to use crust. Cooling before refrigerating now, so who knows how it will turn out?
Oops, my Cortado is 2 parts Cafe Bustelo Espresso and 1 part Zero Sugar Italian Sweet Cream. I usually make 64 pounces with about 20-21 ounces of the creamer.
I will use this recipe in a key lime pie. If it does not set, I will have some
great key lime syrup with crust chunks!
As for the coffee drinks, rather than this, I suggest a Zero Sugar Coffee Mate creamer. I use 3 parts strong brewed Cafe Bustelo Style Espresso and one part Zero Sugar Italian Sweet Cream to make a tasty Cortado. You are welcome!!
Why doesn’t someone market a zero sugar condensed milk?
Check amazon for Splenda sweetened condensed milk. Expensive but good.
This is AMAZING!
OK
I finally found the amounts needed after scrolling up and down a few times. I retract my comment.
Can this be used to make no churn ice cream?
Thank you for condensed milk receipe.
You are welcome!
So excited to make this recipe tomorrow. Thanks for your clever way to eat sugar free food. Cheers Mary
So welcome, Mary!
I needed sugar free from the key lime pie.. I am looking for to making the pie for Easter Sunday get together. Thank you..
Could you use coconut milk instead of heavy cream?
Best sugar free condensed milk ever!
Cool completely
Do you have to let it cook completely to use in other recipes?
And is this the same amount that would be in a can?
Yes let it cool. Not sure, you’d need to measure it.
I make this weekly!
Great idea, thank you for sharing
Very welcome!
This is amazing! I made a double batch to use for a Les Tres Dulche De Leche birthday cake for one of my diabetic clients for my dietetic bakery! Thickened up nicely with a little xanthan gum! Definitely saving this to make again!
Sooo 👍 good
Terri Nichols
I think that (1) 1/4 cup.
I have a question… can I possibly use this to make Puerto Rican Coquitlam now for the holidays?
Under the nutrition it should read 1/4 cup for a serving, not 11/4 cup. I have not made this yet but I will soon. I made your coffee creamer a few times and I want to add this instead of the HWC next time. I just made the chocolate, for the second time, and one with cake batter extract coffee creamer.
I like sugar free food
Thank you very much am pre diabetic it very hard to find sugar free desserts and I like desserts thank you again
best keto condensed milk!
Fabulous! It makes sticking to KETO so much easier! I will make it again and again!
This recipe is outstanding!
I made it for an awesome keto cherry ice cream.
Thank you so much!!!
Cool! I’ve been making no-churn ice cream, which is basically condensed milk and whipped cream with whatever flavourings and mix-ins you fancy. But I can only find sweetened condensed milk, which just tastes way too sweet. I’m not on a keto diet, but I’d like to be able to control how sweet my ice cream turns out. I assume I can adjust the amount of sweetener in this to suit my taste? And is the butter in this integral to the texture of the finished product, or is it there for flavour and/ or to increase the fat content for keto macros? It’s never occurred to me to make my own condensed milk, thank you very much for the inspiration! 🙂
Wonderful
I made this stuff the other day to use in your key lime pie recipe. Aside from its taking about 30 minutes longer on the stove, it came out beautifully! It thickened up nicely after going into the fridge and was the perfect color! Thank you so much for sharing the recipe with us! I so appreciate it!! Be well,
Nancy
Thanks for this. I was just wondering how well it would set up in a pie!
Seems easy
It works great and so easy to make
Wonderful’. I made a wonderful key lime pie with this!!
I love that i found this recipe , thank you.
Can this be made without sweetener added.
I don’t do sweet at all but want to make sweets without sweet…
Thanks Camille 😊
I’m not sure it will taste very good without it
This stuff is delicious, I just wish it were thicker. Any tips for making it thicker? I saw a comment about xantham gum, but there’s nothing in the recipe about xantham.
I could seriously just eat this with a spoon.
lov d recipe for keto condensed milk. thank u so much for sharing
Fabulous recipe for Sweetened Condensed Milk; I use Monk Fruit and it tastes like the real thing. I use it Key Lime Cheesecake and no one can tell the difference. Thank you!
It sounds good, but I want to know if I can use Splenda (Sucralose) in this recipe for sugar free condensed milk?
I haven’t tried 🙂 I like allulose as it dissolves like sugar!
Hi Lorie! Did you end up trying this with Splenda? I can’t tolerate allulose. :/
They sound lovely to make, which I will do this afternoon
I was wondering if you had the carb count on this. If I missed it just call me old! Haha
I love this recipe!! I’m trying to get away from Creme Brulee, and I think this is close.
What is Allulose?
The recipe doesn’t have xantham gum listed, but the comments do? How much do you add, and when?
Brilliant tried it 3 times and each time a success
I couldn’t love this recipe more!! Thank you!!!
Perfect!! I added about 2 TBS of corn starch,,, Absolutely like the canned !!!
I used monkfruit and when it cooled down it returned to its “grainy”
texture. Any suggestions? I really want to make this my husband is diabetic.
Yes, allulose.
Rachel,
I do not see Xantham Gum needed for this recipe so you can make it right away~
Hi. I was wondering if Stevia (in the raw) will also be a good sweetener to use.
Not for this, just allulose
Hi, can you advise if coconut sugar would be a suitable brown sugar alternative?
That should be fine as it is derived from sugar.
Dear, i wonder about how much cream and how much butter i should use?
You gave no measurements and i have no clue 🙏
Thank you for all your lovely and helpfull recepies. 🌷🌷🌷
Omg. I just made this for key lime pie, and I honestly think I will keep some on hand to satisfy sweet cravings! This taste so amazing!!!!
Hi, I am sooooo happy.💕
I can have my key lime pie now, and it will be semi-keto till I get coconut flour to make my crust. Thank you so much for this recipe. If it comes out great, I’ll make and freeze some.
Hi Arman,
This sounds so delicious! My husband and I are in the early days of Keto still, but I truly look forward to testing out your recipe when we’re a little bit further along the journey and the Carb count opens up.
One note for your website, the “personally-authored, written content protection laws” are called “COPYRIGHT,” as in “protecting your Rights to the Copy (a.k.a., ‘written content’) that you create.” It’s an easy mistake to make when you’re chugging along the myriad mountains of tasks related to site setup.
I hope your weekend is phenomenal, and I’ll let you and your other commenters know how the recipe turns out when transposed to dairy-free, as I’m allergic to cow milk and my daughter is lactose-intolerant.
This is wonderful!!!! Great for banana pudding. Can’t wait to try it on other desserts!
Arman
Your recipes are amazing! You need to add a “recipe box” type function to your site so we can save the ones we love and make often to retrieve them quickly the next time we want to make them. I’m tree friendly and don’t print but would love to be able to go to my own “saves”. ❤️🙏😘
I halved this recipe on my first round (simply bc I only had that much heavy whipping cream left) and saw that after 15 minutes of simmering, the color changed slightly darker and didn’t think anything of it. I wanted a thicker consistency so I kept the simmer going, but to my surprise, I quickly made caramel 🥴 Tried the recipe again and learned my lesson to stop once it initially becomes thick (it will get thicker after cooling). Just a disclaimer that you might end up with caramel if you make smaller quantities and get ambitious on the consistency!
Bless you for this! I’ve always loved Vietnamese style coffee and during the pandemic have gotten in the habit of making it at home. Want to go back on keto and it’s one of the few things I’d really miss! Can’t wait to make your version, just need to track down the xantham gum.
Ooooh, what is Vietnamese coffee? Anything w/ sweetened condensed milk (and now the keto version) sounds yummy
Would it be possible to cook a larger amount in a crock pot on “Keep Warm”? I make ice cream, but need to exchange the sweetened condensed milk for a low carb. equivalent. If so, I can be canning my veggies and jellies while the milk is cooking.
This is awesome
I can’t wait to try it in making my simple fudge recipe!🙂💕
Hello, have you tried making dulce de leche with the keto condensed milk. Usually I make it in the instapot still in the sealed can.
Maybe after it’s cooled, in a mason jar in a crockpot. I’ve heard others say that’s how they make dulce de leche. Can’t wait to try it! Never thought of making homemade condensed milk, THANKS!!!!
I executed this EXACTLY as stated here. 45 minutes later…perfection! This is a game changer!Have already used it in my Mounds Bar recipe (keto). Will be making this by the gallons for holiday baking!!
Are there any other recipes on the site (besides the key lime pie, which was great!) that use this sugar-free condensed milk? I have leftovers and would like to try to use it for something else.
Hi Carrie- Yes, plenty. You can use the search function and plenty should come up 🙂
THANK YOU for this recipe!
1 question: How much should it be reduced by? I was aiming for 14 oz (same as a store-bought can, for recipes; Had to cook almost two hours before it thickened, and ended up with a wee bit more than 16 oz.
So I started with 2 3/4 cups, down to 2+ cups–does that seem about right?
Love this keto condensed milk!!
What other recipes do you use this in?
Thank you for sharing! I want to try making a keto ice cream for my diabetic father, original recipe is HWC, cocoa powder, and Sweetened Condensed Milk. Curious if you’ve tried using liquid stevia in this recipe, or if the recipe needs the “body” of a granulated sweetener. I’m very GI sensitive to erythritol, and prefer not to have the maltodextrin in powdered stevia.
I used erythritol and it became full of crystals once I put it on the fridge. Do you know why?
We recommend allulose. Erythritol always crystalizes.
Hi would I be able to use coconut cream instead of heavy cream?
Not that i’ve tried
Easy to make & such a useful recipe.
I love that i found this recipe , thank you.
Can this be made without sweetener added.
I don’t do sweet at all but want to make sweets without sweet…
Please respond to the Xantham gum, not Xantham gum. Should I add some?
I used Lakanto brand MonkFruit Sweetner, with Erythritol, available at Walmart.
Not sure sure why mine came out pretty thin, compared to Sweeten condensed milk.
Hi Mike, that was for another recipe. This thickens the longer you boil it or it’s best to try out Allulose.
I wonder if a crock pot would work for this?
I haven’t tried!
Xantham gum is not listed anywhere in the Recipe. Was it missed or are you thinking of a different recipe?
I simmered mine for 50 minutes and I’m disappointed it is not thicker, I thought it would be thick like Sweetened Condensed milk. Did yours get that thick?
Hi Mike! It could be the brand of xanthan gum- Sprinkle a little. more!
New low-carber here, and am so happy with how this recipe turned out. Dare I say, it tastes even better than the regular canned sweetened condensed milk. I used allulose, 3 drops of French vanilla stevia, and about 1/4 tsp of salt and it’s DELICIOUS. Increasing the cook time to allow for more caramelization would lead to an incredible sugar-free salted caramel sauce, too!
Has anyone ever tried putting this in fudge? I just want to know how much it change the texture or flavor.
The recipe says cook 10 minutes. The instructions say cook approximately 45 minutes. Which would be correct? Thank you.
Hi Val! Sorry it is 45, I’m not sure why the post is saying 10, as it has been changed 🙂 Will follow up on it!
Can we convert this into a dairy free version?
You are welcome to experiment and see!
Great alternative!
Its a great recipe,easy to follow.turned out great.i find it a little sweet thou
How about dairy free condensed milk?
Could you can this in a pressure cooker? And could you prepare it in a slow cooker?