Ingredients:
- Two cups of heavy cream (softened)
- ¼ teaspoon of xanthan gum
- Three tablespoons of butter
- ¼ cup of (sugar-free) powdered swerve sweetener
- Salt according to taste (optional)
- 1 tablespoon of Allulose
- ½ teaspoon of vanilla essence
Notes on ingredients:
Xanthan gum:
In this recipe, we add the xanthan gum to make it thick in consistency. This gives the best results in this recipe.
Powdered sweetener:
Use the sugar-free powdered sweeter or sugar you like for this recipe. The crystallite sugar will not dissolve properly.
Butter:
Use the softened (at room temperature) butter for this recipe, if you are using the salted butter then you can avoid the use of salt in this recipe.
Vanilla essence:
The vanilla essence gives a good fragrance to the condensed milk; you can also add any other flavored essence to this recipe.
Instructions:
Take the large saucepan to make the condensed milk lumps or chunks free.
On the flame; at medium to high and the heavy whipping cream, Allulose, and the powdered sweetener.
Mix both of the ingredients to combine well, for this use the (rubber or wooden) spatula.
When the little bubbles appear on the edges of the non-stick saucepan then keep your eyes alert.
Slow the flame to medium to low, and by using the same spatula stir it into the saucepan for twenty-five to thirty minutes.
Important note:
- (Do not stop your hand, while you are stringing the spatula in the saucepan because there is a high chance of burning). So keep yourself aware while making or boiling this recipe.
- Now off the flame and add the remaining ingredients like butter, xanthan gum, and vanilla essence.
- Whisk the mixture to mix the recently added ingredients well.
- Leave the condensed milk in the saucepan to allow it to become at room temperature.
- Now transfer it into the glass jar and store it as given.
- After the cooling the consistency of this recipe increases and becomes thicker.
Storage information:
In fridge:
We used the fridge to store and cool the recipe; the consistency will be best while keeping it in the fridge.
At freezer:
To freeze this thick mixture, transfer it into a tight box or jar and store it for one week.
At room temperature:
This recipe allows keeping it at the normal surface temperature for one and a half days.
Nutritional facts:
The amount per serving is one tablespoon of iron 0.1 gram
Sugar 1.0 grams
Carbohydrate 1.5 grams
Calories 81 kcal Fiber 1 grams
Net carbs 1 gram
Proteins 1 gram
Fat 9 grams
