Condensed Milk

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Rich and creamy sugar free condensed milk works wonderfully for baked goods, pies, fudge, puddings and ice cream.  Also is perfect for iced milk teas.


1⁄2 cup allulose
1 1⁄2 cup double cream (recipe remix)
2 Tbsp. French butter ( Trader Jacques’ cultured salted butter)
¾ tsp. guar gum

  1. Add heavy cream to sauce pan. Bring the heavy cream to a boil over medium heat. Reduce and simmer gently for 30 minutes.
  2. Add butter, allulose and guar gum. Whisk vigorously to combine. Add additional guar gum if needed to make it thicker.

Let condensed milk cool prior to using it in a recipe. Store in the fridge in an air tight container for up to a week.