Sort ingredients
alr1970
QR Code
Listen
Pdf
Using a cast iron or heavy based pan, pour one litre of soymilk into the pan.
Add ¾ cup sugar and a large pinch of salt.
With a whisk, stir in the sugar and salt as you bring the milk up to the boil.
Make sure to create a foam on the top of the milk, as this stops the milk from forming a skin!
Once the milk has started to bubble, turn it right down to the lowest simmer, as you don't want to burn the bottom of it.
From time to time come back and give it a stir and froth the milk up again to avoid forming a skin.
Reducing it will take at least an hour, but it is something you can walk away from and come back to for the odd stir, as long as the heat is low enough.
As the condensed milk is nearing thickening up, it will start to become darker in colour.
At this point, continue to move it about with the whisk to keep it from sticking on the bottom.
You want to reduce it until you have approx 300 ml left.
Once it is ready, stir in the 2 teaspoons of vegan butter and give it a good whisk, then pour it into a jug to cool.
As the Condensed milk cools, it will also set into a custardy mass.
Once cooled, give it a good stir until it is smooth and viscous and it will be smooth and pourable.
Place in an airtight jar in the fridge until ready to use. It will last a good few weeks in the fridge.