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From: Deborah (Recipes.vegsource.com)
Subject: Recipes: caramels... condensed 'milk
Date: August 30, 2001 at 6:08 pm PST

In Reply to: What can I use instead of sweetened condensed milk? posted by Erin on August 30, 2001 at 9:28 am:

Lynne's Caramels

2 cups corn syrup
2 cups sugar
2 cups brown sugar
1 & 1/2 cups double or triple strength soy milk *
3/4 cups margarine

Bring to a boil and boil until it reaches soft ball stage (Use a candy thermometer).
Pour mixture into a greased 9 x 13 inch pan.
When the caramel is cool, cut it and wrap in caramel wrappers, or use as desired.


* Use powdered soymilk, and use at least double the amount of powder called for on package.


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Sweetened Condensed 'Milk and Evaporated 'Milk

Condensed Soymilk or Rice Milk I (Quick Method)

Prepare 2 cups soymilk or rice milk made from powdered mix, using triple the powder called for.
Add 3/4 cup sugar or equivalent.
Cook over medium-low heat, stirring constantly, until sugar is dissolved.
Add vanilla to taste, and a pinch of salt.
Cool.
Store in jar in fridge.

For Evaporated 'Milk: Use only double the powder. Omit sugar.

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Condensed Soymilk or Rice Milk II (Slow-Cook Method)

Put 3 cups liquid soymilk or rice milk in a saucepan.
Add 1/2 cup sugar or equivalent.
Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup.
Add vanilla to taste, and a pinch of salt.
Cool.
Store in jar in fridge.

For Evaporated 'Milk: Cook until volume is reduced to 1 & 1/2 cups. Omit sugar.

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Condensed Soymilk or Rice Milk III (Semi-quick Method)

Put in blender:

1 cup powdered soymilk or rice milk -- do not pack down!
3 Tbsp melted margarine
2/3 cup sugar
1 tsp vanilla extract
Pinch of salt
1 cup boiling water

Blend together until well mixed.
Cool.
Store in jar in fridge.

For Evaporated 'Milk: Omit sugar, vanilla, margarine, and salt. Use 1 & 1/2 cups water.





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