RCI-BV.009.0019.001
Condensed Soy Milk
A replacement in recipes calling for sweetened condensed milk
Prep15 min
Cook15 min
Total30 min
Servings4
Difficultybeginner
Ingredients
- warm water (½ cup)105 ml
- castor sugar (⅔ cup)180 g
- soy margarine (2 tablespoons)30 g
- [http://www.godairyfree.org/Dairy-Substitutes/Milk-Subs-Powdered/Soy-Milk-Powder.html soy milk powder] (¾ cup)95 g
Method
1
Pour 4 cups of unsweetened soy milk into a medium heavy-bottomed saucepan and place over medium heat. Stir in 1 cup of granulated sugar until fully dissolved.
5 minutes
2
Bring the sweetened soy milk to a gentle simmer, stirring frequently to prevent the sugar from scorching on the bottom of the pan.
5 minutes
3
Reduce the heat to medium-low and allow the mixture to simmer uncovered, stirring every few minutes to prevent a skin from forming and to avoid scorching.
10 minutes
4
Continue to cook the mixture, stirring frequently, until it has reduced by approximately half and has thickened to a syrupy, viscous consistency.
30 minutes
5
Test the consistency by drizzling a small amount onto a cold plate; it should flow slowly and coat the surface. If still too thin, continue simmering and check every 5 minutes.
5 minutes
6
Once the desired thick, condensed consistency is achieved, remove the saucepan from heat and stir in a pinch of salt and 1 teaspoon of vanilla extract if desired.
2 minutes
7
Allow the condensed soy milk to cool completely at room temperature, keeping in mind that it will thicken further as it cools.
20 minutes
8
Transfer the cooled condensed soy milk into a clean airtight jar or container and refrigerate until ready to use; it will keep for up to two weeks.