Ingredients
- 1 cup full cream milk (or unsweetened almond/coconut milk for dairy-free)
- 3 tbsp powdered erythritol (or any preferred sugar substitute)
- 2 tbsp unsalted butter (or coconut oil for dairy-free option)
Instructions
- In a saucepan, pour the milk and place over low-medium heat.
- Add the powdered erythritol and stir until it dissolves completely.
- Let the mixture simmer gently (do not boil), stirring often to avoid burning.
- Once it reduces to about half and thickens slightly (around 25–30 minutes), add the butter.
- Stir until smooth, creamy, and glossy.
- Remove from heat and let it cool. The mixture will thicken more as it cools.
- Store in a clean glass jar in the refrigerator for up to 1 week.
Would you like me to also give you ways to use this sugar-free condensed milk in desserts and drinks?