Food Storage Sweetened Condensed Milk

Well Lindy, you opened up a whole can of worms by posting that link. If anyone gets tired of my food storage recipes, just say the word and I'll stop.

This is the mother of all food storage recipes. Now that I know I can make this, I'm not afraid of any kind of food shortage. Bring it on, baby. I can eat caramel sauce for breakfast, lunch and dinner, and be quite happy for a long time. Now I just need to get some more powdered milk, and we're good. :D

3/4 cup dry milk powder (non-instant)
3/4 cup sugar
1/2 cup hot water

Put dry milk and sugar in a small bowl, and mix until well combined. Pour hot water into a blender, and then add milk/sugar mixture. Blend until sugar is dissolved, about a minute. (the recipe says you can also use a hand mixer-- haven't tried that yet) Dump into top of double boiler and cook over simmering water (low to medium-low heat) for about an hour, stirring occasionally until slightly thickened and creamy. Cool and use as needed in recipes calling for a 14-oz can of sweetened condensed milk.

To make caramel sauce, keep cooking the mixture over medium-low heat until it takes on a more caramel-y color and flavor, about another hour to hour and a half.

I wonder if this can be done in a crock pot? Probably. I'll try it sometime. It really wasn't a problem on the stove. I just stirred it when I thought about it, or when I passed by the stove. But I did forget about it towards the end and kind of scorched the bottom. Still good. Mmmmm....