Milk cream or milk fudge is a must-have sweet for Christmas in the East-Indian community. Traditional milk cream can take hours of stirring, bubbling, and splattering. This milk cream with condensed milk reduces the stirring time by half.
If you’ve made fudge before then you know it’s quite a lot of stirring because you reduce the milk from a liquid state to a paste consistency. This does need time and stirring.
Condensed milk is also made the same way by cooking the milk until it is reduced to 1/3 of its original volume. So in this case by using condensed milk we are just reducing the cooking time for the milk not the taste or flavor of the milk cream.
The difference between – Traditional Milk Cream vs Milk cream with condensed milk
The main difference between the traditional milk cream vs this one made with condensed milk is the color. The color will depend on the color of your condensed milk and how you cook it down further. So be patient and stir slowly preventing it from scorching at the bottom. Having said that, condensed milk is usually not white but already creamy in color. So this sweet will be creamier than the traditional recipe.
Another thing you can do to reduce the cream color is to use white butter, not yellow butter. Amul butter is dyed with yellow so look for white butter.
Ingredients and substitutes
- Condensed milk – You can use a can or homemade condensed milk. It is made by reducing milk to about 1/3 its original volume and contains some butter and vanilla extract in it.
- Sugar – use fine grain sugar such as caster sugar so it dissolves easily in the condensed milk without burning the milk.
- Butter – unsalted white butter is highly recommended. Apart from a rich flavor butter adds that chewiness and helps separate the sugar from the pan which gives a good indication of doneness too. You can use vegetable shortening or ghee but be careful because when overcooked ghee can cause the milk fat to separate.
- Nuts – I am using ground cashews, but feel free to use ground almonds as well. But, note that the milk will have an almond flavor. You can enhance the almond flavor with almond extract if you like.
- Flavoring – I like using vanilla extract. In fact, I like using clean imitation vanilla essense so I can keep the fudge as while as possible.
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- Saute Pan
- 1 can (14 oz) Condensed Milk (396 grams)
- 100 grams (½ cups) Sugar fine castor sugar
- 50 grams (⅓ cups) Cashew nuts grounds fine
- 2 tbsp Butter white butter is best
- 1 tsp Vanilla essence use clear essence not dark extract
- Grease a stainless steel plate with ghee or butter and set it aside
- In a heavy bottom saucepan and wooden spoon or spatula over medium-low heat, combine condensed milk, sugar, and ground cashews. Stir continuously as we do not want it scorching on the bottom.
- Continue to stir on medium to low heat for about 15 to 20 minutes until the mixture is thick and all the sugar has dissolved completely.
- Add the butter and vanilla – combine well. The butter will help the mixture leave the sides of the pan easily. Continue stirring for 5 more minutes
- Take the mixture off the heat and pour it into the prepared greased plate. The mixture is hot do not touch with your hands.
- Using the same wooden spoon mix the dough (not stirring) – use a folding motion – fold from bottom to the top – this will help cool faster as well as prevent any crust.
- Cover with plastic wrap and let cool for 15 minutes. Then roll into small balls and fill in the milk cream molds. Pro tip – do not knead the dough as the milk fat can separate and become very greasy. Work gently with your fingers to make a smooth ball and then fill in the mold, this will make nice smooth pieces.
- You can also cut spread the mixture in a greased 8 x 8-inch square baking pan and cut into squares for a milk fudge.
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