Homemade sweetened condensed milk traditionally requires ultra-low heat and up to six hours of constant stirring, but with a splash of heavy cream to prevent scorching, I can crank up the heat and be done in forty five minutes flat. The result is thicker, creamier, and more luscious than anything from a can, with a rich dairy flavor and subtle notes of toffee. Get Recipe!
from Serious Eats: Recipes http://ift.tt/2fGjp7l
via IFTTT
No comments:
Post a Comment