Chery2, Check out this link for Substitutions.

Ann

Here is another link:

substitutions

Corn Syrup 1 cup * 1 cup sugar plus 1/4 cup liquid (use
whatever liquid is called for in the
recipe)
* 1 cup honey

"If you have a can of evaporated milk on hand, you can make a very good approximation of condensed milk. In a saucepan, combine a cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Let cool. You can refrigerate the mixture for several days." (source: OChef)

A tin of condensed milk is a vital standby in my pantry at all times. But here's how to make your own.

TO MAKE THE EQUIVALENT OF A 400G TIN OF CONDENSED MILK:
Pour 1/2 cup of boiling water into a blender. Add 1 cup of nonfat powdered milk, 2/3 cup sugar, 3 tablespoons of melted butter, and a few drops of vanilla. Cover and blend on high speed for 30 seconds or until smooth. Use in a recipe immediately or store in a covered container in the refrigerator.
OR
1/3 cup water
3/4 cup sugar
1 1/3 cup instant skim milk
4 tablespoons butter

Heat water and sugar in medium saucepan until sugar dissolves, approximately 5 minutes. Add butter. heat mixture until butter melts. Remove from heat. Place instant milk in food processor or blender. Add syrup. Process until well blended.
OR
In a saucepan, combine a cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Cool. Refrigerate for several days.

I've never used corn syrup, but I do quite nicely without it by substituting either golden syrup, or by adding water and a little brown sugar. I don't know whether it looks like light or dark corn syrup, but I guess for dark, you'd put in a bit more brown sugar! Maybe you could use treacle, too.

Recipe for Sweetened Condensed Milk

1 cup dry milk solids
1 cup minus 2 tablespoons sugar
1/2 cup warm water
2 tablespoons butter

Combine milk and sugar. Melt and add butter. Add water gradually. Chill overnight.

Looks like a lot less trouble to just go out and buy a can of condensed milk!

I agree Christine. I always have a can or two on hand. Easier to keep stocked now that my son isn't living at home. I would often go to make something that needed a can of Condensed milk and find that Matt had eaten it. It really is good by the spoonful. LOL!

Ann

The site below is the one I always use.

Here is a link that might be useful: Cook's Thesaurus

Thanks, everybody! I copied them all. chery-va

You're welcome!

Here's one more homemade SCM recipe. It's easy and always comes out smooth (no 'crunchies'). I never seem to have a can when the mood strikes me, but I always have a few cans of evap. milk around.

* Exported from MasterCook *

Sweetened Condensed Milk

Recipe By : Katie
Serving Size : 0 Preparation Time :0:00
Categories : Extension Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
2/3 cup evaporated milk
4 tablespoons butter

Heat and stir until butter is melted and sugar is dissolved. Makes about 1 1/2 cups. One can = 1 1/4 cups.

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Ann T, I'm so glad you said that. I thought I might be the only person guilty of "snitching" a taste of the Eagle Brand while baking with it......

Annie

Annie in another on line group we all confessed to eating condensed milk and the rage was making our own dulce by boiling the cans or baking them (submerged in water). There were no explosions, but a lot of calores ensued (and probably remain on the eaters).

My question re substitutions...can I substite buttermilk in my cobbler recipes? I ask because we almost never have milk on hand any more now that dh is off cereal (South Beach diet..) and I do have buttermilk powder. I think regular powdered milk is too skim, tho I suspec some lingers in my flour drawer.

Maureen, I know that you need to use some baking soda when you use buttermilk to bake with.

I found these instructions:

"Leavened buttermilk recipes usually include baking soda. Take care in substituting buttermilk for regular milk when using baking powder, as it upsets the balance of alkali to acid. Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process. To achieve the desired result when using buttermilk instead of milk, substitute baking soda for some or all for of the baking powder. For each cup of buttermilk used in place of sweet milk, reduce the amount of baking powder by two teaspoons, and replace with 1/2 teaspoon of baking soda."

Ann