condensed milk

• to obtain condensed milk, fresh milk is heated to a temperature of 110-115 degrees for 1 - 2 minutes, homogenised and sweetened with sugar
• it is then slowly evaporated at a temperature of 55-60 degrees
• the milk is then cooled rapidly to 30 degrees and canned
• condensed milk is three times more concentrated than fresh milk
• it is very sweet and has a thick, syrupy consistency
• it is commonly used in the confectionary industry to make toffee, caramel and fudge
• it is often used in very hot countries to replace fresh milk where there is no access to a fridge as it can be kept up to 12 months
• it has a high sugar content at 60g per 100 ml and a 10%+ fat content