the store is not the same as the high-fructose corn syrup that is so prevalent in processed foods. Corn syrup is simply fructose made from corn that has been converted to keep in a non-crystallized form. Inverted sugars, like corn syrup, are important in creating smooth textures in candies and confections. However, corn syrup doesn’t add much nutritional value, and it is a high glycemic index sugar. Instead, you can make your own sugar syrup from evaporated cane sugar, a little acid (such as lemon juice), and water. I like to also add a little brown rice syrup in mine to help prevent crystallization, but you can make this syrup without it as well
.
ABOUT 1 PINT SYRUP
2 cups (400 grams) cane sugar
½ teaspoon cream of tartar or freshly squeezed lemon juice
1 teaspoon brown rice syrup (optional)
½ cup water
Combine the sugar, cream of tartar, brown rice syrup, if using, and water in a heavy-bottomed pot, stir to combine, and affix a candy thermometer to the side of the pot.
Over medium heat, bring the mixture to a boil. Use a moistened pastry brush to brush down any errant crystals that form on the side of the pot. Do not stir.
Continue to simmer, making sure no crystals form, until the mixture reaches 238°F. Remove from heat, moving the mixture as little as possible, and let cool without touching. This syrup can be stored in an airtight container at room temperature indefinitely, but it will crystallize over time.
sweetened condensed milk
While it may be simpler to just pick up a can, homemade sweetened condensed milk is far more satisfying (and you know where your milk is coming from!). Even better, you can cook it an hour or so longer and make your own irresistible Dulce de Leche
.
ABOUT 1 CUP MILK
1½ cups (12 ounces) whole milk
½ cup (100 grams) turbinado sugar
½ tablespoon unsalted butter
½ teaspoon vanilla
Place the milk and sugar in a heavy-bottomed pot over medium-low heat. Stirring often to prevent scorching, bring to a low simmer. When you begin to see steam, reduce the temperature to low and continue to cook until the mixture has reduced to a little less than 1 cup and is a light tan color, about 2 hours, checking in and stirring every so often.
Remove the pan from the heat and stir in the butter and vanilla. Cool before storing, covered, in the refrigerator, for up to 2 weeks.
Coconut milk makes the creamiest vegan variation of Sweetened Condensed Milk. Use a whole can of regular, not “lite” coconut milk, and mix the heavier coconut cream into the lighter coconut milk before reducing. Leave out the butter. Other non-dairy milks yield a caramely syrup that tastes great but lacks the creaminess coconut milk gives.
evaporated milk
Evaporated milk is sweetened condensed milk’s unsweetened cousin. Milk is ever so slowly heated to reduce to a slightly thicker version of itself
.
ABOUT 1 CUP MILK
1½ cups milk
Place the milk in a heavy-bottomed pot over medium-low heat. Stirring often to prevent scorching, bring to a low simmer. When you begin to seesteam, reduce the temperature to low and continue to cook until the mixture has reduced to a little less than 1 cup, about 2 hours, checking in and stirring every so often. Cool before storing, covered, in the refrigerator, for up to 2 weeks.
For vegan Evaporated Milk, replace the milk with an equal amount of coconut milk (not “lite” coconut milk).
chocolate syrup
For the perfect mocha or glass of chocolate milk, try this homemade chocolate syrup
.
ABOUT 1 CUP SYRUP
½ cup water
2 tablespoons muscavado or cane sugar
¼ cup brown rice syrup or Sugar Syrup ( this page )
¼ cup cocoa powder
1 teaspoon espresso powder (optional)
Pinch of salt
2 ounces bittersweet or semisweet chocolate, finely chopped
In a heavy-bottomed pot over medium heat, combine the water, sugar, and brown rice syrup. Whisk in the cocoa powder, espresso powder, if using, and salt and bring to a low boil.
Remove the mixture from the heat and stir in the
.
ABOUT 1 PINT SYRUP
2 cups (400 grams) cane sugar
½ teaspoon cream of tartar or freshly squeezed lemon juice
1 teaspoon brown rice syrup (optional)
½ cup water
Combine the sugar, cream of tartar, brown rice syrup, if using, and water in a heavy-bottomed pot, stir to combine, and affix a candy thermometer to the side of the pot.
Over medium heat, bring the mixture to a boil. Use a moistened pastry brush to brush down any errant crystals that form on the side of the pot. Do not stir.
Continue to simmer, making sure no crystals form, until the mixture reaches 238°F. Remove from heat, moving the mixture as little as possible, and let cool without touching. This syrup can be stored in an airtight container at room temperature indefinitely, but it will crystallize over time.
sweetened condensed milk
While it may be simpler to just pick up a can, homemade sweetened condensed milk is far more satisfying (and you know where your milk is coming from!). Even better, you can cook it an hour or so longer and make your own irresistible Dulce de Leche
.
ABOUT 1 CUP MILK
1½ cups (12 ounces) whole milk
½ cup (100 grams) turbinado sugar
½ tablespoon unsalted butter
½ teaspoon vanilla
Place the milk and sugar in a heavy-bottomed pot over medium-low heat. Stirring often to prevent scorching, bring to a low simmer. When you begin to see steam, reduce the temperature to low and continue to cook until the mixture has reduced to a little less than 1 cup and is a light tan color, about 2 hours, checking in and stirring every so often.
Remove the pan from the heat and stir in the butter and vanilla. Cool before storing, covered, in the refrigerator, for up to 2 weeks.
Coconut milk makes the creamiest vegan variation of Sweetened Condensed Milk. Use a whole can of regular, not “lite” coconut milk, and mix the heavier coconut cream into the lighter coconut milk before reducing. Leave out the butter. Other non-dairy milks yield a caramely syrup that tastes great but lacks the creaminess coconut milk gives.
evaporated milk
Evaporated milk is sweetened condensed milk’s unsweetened cousin. Milk is ever so slowly heated to reduce to a slightly thicker version of itself
.
ABOUT 1 CUP MILK
1½ cups milk
Place the milk in a heavy-bottomed pot over medium-low heat. Stirring often to prevent scorching, bring to a low simmer. When you begin to seesteam, reduce the temperature to low and continue to cook until the mixture has reduced to a little less than 1 cup, about 2 hours, checking in and stirring every so often. Cool before storing, covered, in the refrigerator, for up to 2 weeks.
For vegan Evaporated Milk, replace the milk with an equal amount of coconut milk (not “lite” coconut milk).
chocolate syrup
For the perfect mocha or glass of chocolate milk, try this homemade chocolate syrup
.
ABOUT 1 CUP SYRUP
½ cup water
2 tablespoons muscavado or cane sugar
¼ cup brown rice syrup or Sugar Syrup ( this page )
¼ cup cocoa powder
1 teaspoon espresso powder (optional)
Pinch of salt
2 ounces bittersweet or semisweet chocolate, finely chopped
In a heavy-bottomed pot over medium heat, combine the water, sugar, and brown rice syrup. Whisk in the cocoa powder, espresso powder, if using, and salt and bring to a low boil.
Remove the mixture from the heat and stir in the
Similar Books
