In our previous episode I spoke about fake condensed milk that is flooding the markets around the world – if you missed it, the link is in the description below. Today I am going to show you how to make your own condensed milk at home using just milk and sugar.
2¼ Cups full cream milk
⅔ Cup White sugar + 1 Tbs
Since most recipes call for condensed milk on can measurements, this recipe will make the exact equivalent of a single can of condensed milk. If you need 2 cans, simply double up the recipe and adjust the timings accordingly.
The added bonus of making your own condensed milk is that it works out at roughly half the price of store-bought condensed milk.
To start, measure out 2 and one quarter cups of full cream milk, and 2 thirds of a cup of sugar plus one tablespoon. You can use any white sugar, however I prefer to use caster sugar as it is highly refined and contains less impurities, resulting in less scum or slag that has to be skimmed from the top of the pot.
Place a heavy bottomed pot over medium heat and pour in the milk and sugar. Stir this until the sugar has dissolved. You will know when it is dissolved as the bottom of the pot will be smooth.
At this stage, remove the spatula from the pot and wait until the milk just comes to a gentle simmer around the edges.
Reduce the heat and allow this to simmer gently for 35-40 minutes. The exact timing will depend on what pot you use, your stove, and many other variables.
During this stage it is important not to disturb the milk in any way. Stirring or agitating the milk will knock sugar crystals that form on the edges of the pot back into the mixture, and this will result in a grainy condensed milk.
When the milk has reduced to half of it’s original volume, use a spoon dipped in a little water to skim off any slag or scum.
If the milk coats you spoon and drips off from the spoon like pouring cream, the process is complete.
Remove the pot from the heat and pour the condensed milk through a sieve to strain out any skin and slag that you may have missed with the spoon.
Allow the condensed milk to cool to room temperature before covering and refrigerating. The condensed milk will last for 6 months under refrigeration.
As the condensed milk cools it will thicken dramatically to the consistency of store-bought condensed milk.
And there we have it, silky-smooth creamy condensed milk made right here at home.
That’s it for today folks, please like, subscribe and share, and we’ll see you again real soon.
Molasses and Condensed Milk Fudge Recipe -Unique, Creamy and Smooth Fudge Recipe!
Recipe type: Confectionery
In today's episode, we will be making a batch of smooth, creamy fudge. This fudge is like no other fudge, it is flavored with black strap molasses, giving it a deep rich flavor and aroma, second to none!
1 380g Tin of sweetened condensed milk
100ml Full cream milk
400g Brown sugar
50g Blackstrap molasses
To start, you will need a medium size pot, a wood spoon or spatula, a baking sheet, 2 pieces of baking parchment, a rolling pin, and a candy or infrared thermometer.
for the ingredients you will need a can of sweetened condensed milk, 400g of brown sugar, 115g of butter, 50g of black strap molasses and 100ml of full cream milk.
Place all of the ingredients in the pot over medium high heat and stir until the sugar has dissolved. Bring the pot to a boil, and continue stirring constantly until the ingredients reach a temperature of 113 - 115c or 235-239f. This will take 10-15 minutes.
At this point, remove the pot from the heat and allow it to cool for 5 minutes.
After 5 minutes, start beating the mixture with the wooden spoon. Continue beating for 5-10 minutes until the mixture has lost its shine, and it just starts to come away from the sides and bottom of the pot. If you carry beating any longer, the fudge will end up grainy and crumbly.
Pour the mixture into the lined baking sheet. Cover the mixture with the second piece of parchment, and use your rolling pin to roll the mixture into an even sheet, using the sides of the baking sheet as guides.
Leave this to cool to about 35c or 95f. Use a ruler and a thin blade knife to slice the fudge into neat squares. Allow to cool completely before serving and enjoying.
That's it for today folks, please like, subscribe and share, and we'll see again real soon.
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Caramel Popcorn - How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!
Recipe type: Sweets / Snacks
Today we're going to make a batch of caramel popcorn with just a few simple ingredients. The recipe is quick and easy, and really tasty!
135g Unpopped popcorn
To start, measure out 200g sugar and 135g of unpopped popcorn.
You will also need 30ml oil, and Himalayan rock salt, should you want your caramel popcorn salted.
Place the corn in a pan large enough for the seeds to lie in a single layer.
Add the oil to the pan and stir the pan briefly to coat the popcorn with the oil.
Flatten the seeds into a single layer and put the lid on the pan.
Light the gas and set it to medium high.
In about 2 minutes, the corn will start to pop.
Give the pan a gentle shake intermittently to achieve even cooking and avoid burning.
When the popping subsides, turn off the heat and remove the lid.
Transfer the popped corn to a large heatproof bowl, making sure leave any unpopped kernels behind.
Wipe out your pan and pour in the sugar.
Place this over medium high heat.
After 2 to 3 minutes the sugar will start to melt, and this is your cue to start stirring.
More and more of the sugar will melt until you have a golden mass of molten sugar.
Bring the molten sugar to a boil. As it starts to foam up, turn off the heat.
Give the molten caramelised sugar a final stir to knock down the foam, and pour it over the popcorn. Be very careful when working with molten sugar as spilling or splashing this on your body can cause horrific burns.
Give the popcorn a thorough stir, making sure to dig to the bottom of the bowl to lift the caramel that has run through.
Transfer the coated popcorn to alarge baking pan. Break the pieces apart and allow it cool for a few minutes before serving, or storing it in an airtight container.
If you want your caramel popcorn salted, grind your salt over the popcorn at this stage.
Creamy Refrigerator Cheesecake Recipe - How to Make Amazing Cheesecake. Double Crust Cheesecake.
Recipe type: Dessert
Today we're doing something a little different. Cheesecake is an all-time favorite, but it's even better when it's quick and easy, light and creamy, and tastes like heaven.
For the Crust
200g Graham crackers or tennis biscuits
120g Butter, melted
For the Filling
200g Butter at room temperature
1 Egg yolk
250g Cream cheese (soft)
200g Sour cream
To start, break the crackers or t-biscuits into bits and place them in your food processor.
Pulse the machine 3 or 4 times until you have an even mass of crumbs.
Pour in the sugar and melted butter.
Machine this for about 30 seconds rocking the machine back and forth. This helps to get a good even blend.
You will end up with a crumbly mass of pastry.
Cut a circle of baking parchment to fit the bottom of a 10 inch or 25cm springform pan. Lock the bottom of the pan into place and insert the parchment.
Smear a thin layer of butter around the edge of the pan. Cut a long strip of parchment just slightly wider than the height of the pan. Place the strip around the inside pf the pan. The butter will keep this in place. Depending on the size of your roll of parchment, you may have to cut 2 strips to cover the circumference.
Pour two thirds of the crumbed mixture into the pan and spread this evenly across the base. Smooth this off lightly with the back of your spoon. Try not to compress the base, it should be light and crumbly.
Transfer the pan yo your freezer for 30 minutes to set while you continue with the filling.
In a bowl or large jug, combine the sour cream and the cream cheese. Mix it thoroughly making sure you have a soft homogenous mixture.
Add the softened butter to your stand mixer along with the sugar and the egg and additional egg yolk.
Attach the beater paddle and beat the mixture for 10 minutes until it is light and fluffy.
Remove the bowl from your mixer and pour in the cream cheese mixture.
Fold the cream cheese mixture into the butter and egg. This should be done gently so as not to knock the air out of the creamy whipped butter, however you do need to make sure it is quite well combined.
Remove the springform pan from the freezer and pour the filling into the center of the pan.
Spread it out evenly from the center outwards.
Pour the remaining crumbs over the top of the filling and spread this evenly across the filling.
Use the back of a spoon to smooth this off, taking care not to compress the crumb to much.
Cover the cheesecake and transfer it to your refrigerator for 24 hours to set before cutting and serving.
How to Make Koeksisters - South Africa's Favorite Sweet Pastry - Yummy South African Snacks
Recipe type: Dessert / Snacks / Confections
Cuisine: South African
Koeksisters are a traditional sweet pastry in South Africa. These little twisted pastries are nice and crispy on the outside and soft and juicy on the inside. Saturated with a spiced syrup mixture, these little wonders will have you coming back time and time again.
For the Syup
1Kg White sugar
2.5ml Cream of Zest and juice of 1 Lemon
8cm Cinnamon stick
8-10 Slices fresh ginger
For the Pastry
4 Cups all purpose flour
125g Shortening (baking lard)
⅛ tsp Salt
7.5ml Baking powder
180ml Full cream milk (split 60ml / 60ml / 60ml)
Oil for frying
To make the syrup, place the sugar, water, cream of tartar, sliced fresh ginger and cinnamon sticks in medium size pot.
Place the pot over medium heat and bring this to a boil. Lower the heat and simmer the mixture for 6 minutes.
Add the lemon rind and juice and the glycerin. Stir this in and remove the pot from the heat.
Once the syrup has cooled, cover the pot and refrigerate overnight.
The following day, place the flour, shortening, baking powder and salt into your food processor and pulse this briefly 2 or three times to cut the shortening into the flour.
Remove the lid, crack the eggs into the bowl and add the first 60ml milk.
Switch the machine on high speed and allow this to mix for 20 seconds while tilting the machine from side to side.
Add the second batch of milk and repeat the mixing process.
Add the third batch of milk and run the machine for a further 30 seconds, tilting it back and forth.
After the mixing, you will have a soft crumbly mass of pastry that will hold together when compressed.
Sprinkle a little flour on your work surface and turn the pastry out.
Work the pastry into a flat disc shape and wrap it in cling wrap.
Allow this to stand for 60 minutes at room temperature.
After the resting time, cut the pastry into 16 equal portions.
Working with one portion at a time, work the pastry into a sausage shape about 4 inches in length.
Place the pastry on a piece of plastic film, fold the film over to enclose the pastry, than roll it out to about 6mm or a quarter inch in thickness.
Unfold the plastic and cut the pastry in half across the width.
Cut each half into three along the length, leaving the narrower end intact.
Plait each pieces using a simple 3 strand plait, put these aside and continue with the remaining pastries.
Half fill a wok or large pan with oil and heat this to 180c or 350f.
Carefully drop the pastries into oil in batches and fry them until well puffed and golden.
Use your tongs to lift these one by one from the oil and dunk each one immediately into the ice cold syrup to get a good coating.
Put the coated koeksisters aside and continue with the remaining batches.
And there it is... a wonderful crispy, golden batch of South Africa's favorite pastries.
Deep-Fried Super-Cheesy Bites - A Creamy, Crunchy, Sweet & Savory Taste of Heaven!!!
Recipe type: Dessert
These deep-fried super-cheesy bites are insanely good. Strong blue cheese and fruit jam enclosed in American cheese slices then crumbed a deep-fried results in the most amazing sweet savory flavor and texture combination.
16 Slices American processed cheese
3 Heaping tablespoons fruit preserve / jam
80g Creamy blue cheese
250ml Fine bread crumbs
250ml All-purpose flour
2 Eggs, beaten
Oil for deep-frying
You will need 16 slices of American cheese. For those not in North America, this the processed cheese slices that come individually wrapped in plastic sheets.
In addition, measure out 3 heaping tablespoon of a good quality fruit preserve and open a block of creamy blue cheese.
You will also need an 8cm, or just more than 3 inch gow gee press. These are readily available on eBay and Amazon for next to nothing.
To start assembling, open a cheese slice and keeping the plastic wrapper in place, use the back of the press to cut out the circle then position the circle over the press.
Place ⅔ of a teaspoon of the preserve in the center of the cheese, followed by a small piece of blue cheese.
Grab the handles of the press and close this just firmly enough to seal the edges of the cheese. If you press to hard, the cheese will split.
Continue until all of the cheesy bites are formed.
To coat the bites, measure out a cup of all-purpose flour, a cup of fine bread crumbs, and whisk 2 eggs.
Sprinkle a layer of breadcrumbs over a large platter. This is where the coated cheesy bites will set, and the crumbs prevent the coating from sticking to the platter and getting damaged.
Working with cheesy bite at a time, dredge the bite in the flour.
Transfer this to the egg to wet all of the flour.
Then it's into the bread crumbs to get a good solid coating all over.
Transfer this to the platter to set, and continue with the remaining pockets.
Allow the coating to set for 20 minutes.
Half fill a large pan with oil and heat this to 180c or 350f.
Carefully drop the cheesy bites into the oil and fry these for 3 minutes, turning over halfway through.
As the first cheesy bites are ready, use a slotted spoon to remove them from oil, and drain any excess oil on kitchen paper.
Serve the bites immediately accompanied with whipped cream and a good dessert wine.
And there we have it, a crunchy, creamy, sweet and savory taste of heaven.
Biker Bar Pancakes - Diner Style Pancakes - Awesome Beer Flapjacks for Hungry People!!!
Recipe type: Dessert
Today's episode is and easy, fun and delicious treat that will result in the best flapjacks you have ever tasted. These things are huge... they are light and fluffy.... and they have an amazing flavor that is second to none.
365g All-purpose flour
6.25ml Baking powder
6.25ml Bicarbonate of soda
430ml Cultured buttermilk
125ml Beer or stout
5ml Vanilla extract
45ml Butter melted
Extra melted butter for frying and serving
Combine the vanilla extract, melted butter, beaten eggs, cultured buttermilk and beer in a jug. Stir this well until completely combined.
In a mixing bowl, combine the all purpose flour, baking powder, bicarbonate of soda, salt and sugar. Stir this together until well combined.
Pour the wet ingredients into the bowl. Use a ball whisk to mix this all together until you have a lumpy batter.
Heat a frying pan over medium heat. Brush the pan with melted butter and drop a half cup of the batter into the pan.
Allow this to fry for 2.5 to 3 minutes until bubbles open on the top of the pancake.
Use a spatula to lift the edge of the pancake. These are bigger normal, so you really have to get the spatula well underneath the pancake before attempting to flip it.
Flip it over and continue to fry for a further 2.5 minutes.
Remove the pancake from the pan and continue with the remaining pancakes. Keep the cooked pancakes warm in a low oven.
Serve the pancakes brushed with melted butter and drizzled with maple syrup.
How to Make Edible Candy Wrappers - Edible Cellophane - Making Edible Bioplastic
Recipe type: Confectionry
Imagine making your own cellophane sweet wrappers that are edible, and if you don't eat them will dissolve within days in the trash can. This is a foolproof way to make your own perfect edible candy wrappers.
400ml Cold water
10g Gelatin (powdered)
25 x 10cm / 4 inch flat lids
To start, pour the water into a small saucepan. Sprinkle the gelatin over the surface of the water.
Add the glycerin, in some countries called glycerol... make sure it's medical or food grade.
The glycerin acts as a plasticizer and makes the gelatin flexible when it dries.
Place the pot oven low heat and stir until the gelatin is totally dissolved. You can tell this when the liquid is absolutely clear and you can see the bottom of the pot clearly.
Whatever you do, don't allow the mixture to boil.
Remove the pot from the heat.
Arrange your molds on the work surface. I am using 10cm takeaway lids, but you can use anything circular and flat with a slight ridge around the edge.
Spoon 15mm of the gelatin mixture into each mold.
Tilt the molds around to spread the gelatin mixture.
This is where the patience comes in. The molds need to stand and dry until the edges of the film start to lift.
This can take anything from 10 hours to 2 days depending on your weather, heat and humidity.
Once you see the edges starting to lift, it's ready for the next step.
Insert a toothpick or thin skewer under the edge of the thin film and run around the edge to lift it from the mold.
And there it is, a perfect edible candy wrapper.
Place the candy, in this case a block of nougat, a third into the wrapper, and wrap it up.
Twist and crimp the ends using your fingernails to compress the twisted part closet to the candy.
And there it is... perfect edible candy wrappers... and if not eaten 100% bio-degradable.