Make Your Own Sweetened Condensed Milk from Powdered Milk-Powdered Milk Food Storage Recipes

Isn’t the sound of that sweet? I know where I live the sweetened condensed milk goes for $1.30 a can. Pretty pricey, right? Well now you can make your own ooey and gooey sweet and condensed milk desserts from your food storage powdered milk. It is so easy to do (just blend everything in the blender) and so much cheaper! How divine!!


Make Your Own Sweetened Condensed Milk from Powdered Milk
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 

 

Use this recipe to make sweetened condensed milk out of your food storage!
Ingredients
  • ½ C. hot water
  • 1 C. non-instant Powdered Milk or 2 C. instant powdered milk
  • 1 C. Sugar
  • 1 T. Butter

Instructions
  1. Blend in blender very well. Can be stored in the refrigerator or frozen.

© 2008 – 2011, Crystal. All rights reserved.

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  • Anonymous

    I’m always delighted to see the clever means you devise to create such culinary treats with our food storage. However, I notice that the single ingredient that is often not generally a food storage item is butter. Can you use butter powder in some of these recipes?
    I have noticed several websites posting how to actually can your own butter. Any experience doing this?

  • Anonymous

    I’m always delighted to see the clever means you devise to create such culinary treats with our food storage. However, I notice that the single ingredient that is often not generally a food storage item is butter. Can you use butter powder in some of these recipes? I have noticed several websites posting how to actually can your own butter. Any experience doing this?

  • Crystal G.

    What great questions! I’ve never tried the powdered butter because it hasn’t ever been cheaper than buying regular butter. I do have access to some powdered butter, so I’ll give it a try and let you know! I’ll also look into the canning because I know canning can be tricky with certain items.

  • Crystal G.

    What great questions! I’ve never tried the powdered butter because it hasn’t ever been cheaper than buying regular butter. I do have access to some powdered butter, so I’ll give it a try and let you know! I’ll also look into the canning because I know canning can be tricky with certain items.

  • Mrs. Jones

    um, I just bought some margarine powder last week. It’s 1/2 the price of butter powder. I don’t know if there’s a taste difference or if it really matters when baking or cooking.
    Crystal, you’re more than welcome to use it and see how it goes & post about it. I haven’t tried it yet.
    And.. I’m salivating over those cookie bars. Yes that’s right. They look downright delicious!

  • Mrs. Jones

    um, I just bought some margarine powder last week. It’s 1/2 the price of butter powder. I don’t know if there’s a taste difference or if it really matters when baking or cooking. Crystal, you’re more than welcome to use it and see how it goes & post about it. I haven’t tried it yet.And.. I’m salivating over those cookie bars. Yes that’s right. They look downright delicious!

  • Peggy

    Have you tried making the sweetened condensed mil with splenda instead of sugar? I want to try this. I let you know how it goes.

  • Peggy

    Have you tried making the sweetened condensed mil with splenda instead of sugar? I want to try this. I let you know how it goes.

  • http://everydayfoodstorage.net/ Cindi Dykes

    I just found y’all’s website last week & am overwhelmed by the great information. I am the only one I know even trying to do food storage in my area (Houston, TX) & this site is a huge help. Thank you so much for doing all this.
    My questions for you are this: Have you tried to make the magic mix with the powdered butter yet? Where would I even get that or the powdered margarine? Perhaps you’ve answered these & I just didn’t see it. I am new to these type websites.
    BTW I use 2 ounces of orange juice in my whole wheat bread, it cuts down on the acidic (harsh) flavor of the wheat. You might want to try that & see if your family notices a difference.

  • http://everydayfoodstorage.net Cindi Dykes

    I just found y’all’s website last week & am overwhelmed by the great information. I am the only one I know even trying to do food storage in my area (Houston, TX) & this site is a huge help. Thank you so much for doing all this.
    My questions for you are this: Have you tried to make the magic mix with the powdered butter yet? Where would I even get that or the powdered margarine? Perhaps you’ve answered these & I just didn’t see it. I am new to these type websites.
    BTW I use 2 ounces of orange juice in my whole wheat bread, it cuts down on the acidic (harsh) flavor of the wheat. You might want to try that & see if your family notices a difference.

  • sherry dove

    Tonight I was desperate for an easy but fabulous dessert for a special dinner tomorrow, and as I flipped through your new cookbook I found the cheesecake made in the blender. I went to my cupboard because I new I had sweetened condensed milk in my foodstorage, but when I opened it, it was way passed the expiration date and I had to throw it out. How happy I was that just a few weeks ago I had gone to the cannery and canned powedered milk. I used your recipe for making sweet condensed milk and continued to make my dessert! Thanks so much.

  • sherry dove

    Tonight I was desperate for an easy but fabulous dessert for a special dinner tomorrow, and as I flipped through your new cookbook I found the cheesecake made in the blender. I went to my cupboard because I new I had sweetened condensed milk in my foodstorage, but when I opened it, it was way passed the expiration date and I had to throw it out. How happy I was that just a few weeks ago I had gone to the cannery and canned powedered milk. I used your recipe for making sweet condensed milk and continued to make my dessert! Thanks so much.

  • http://www.recipezaar.com/Caramel-Apple-Dip-40801 Anonymous

    Just wanted to share an amazing recipe for Caramel Apple Dip using sweetened condensed milk I used your version and it was incredibly yummy and makes a HUGE amount….this is definitely going to be my contribution to Thanksgiving Dinner (accompanied by a platter of various apple varieties). Click on the link in “website” to go to the recipe.

  • Jennifer Z

    I usually use my stoneware 8 x 13 pan when baking. What time would you suggest on the 7-layer bars when using the stoneware?

  • Jennifer Z

    The local extension service says NOT to can your butter because the fats in it will go bad and can make you sick.

  • Jennifer Z

    I usually use my stoneware 8 x 13 pan when baking. What time would you suggest on the 7-layer bars when using the stoneware?

  • Jennifer Z

    The local extension service says NOT to can your butter because the fats in it will go bad and can make you sick.