Chocolate Condensed Milk
In this cruel world, you can buy a can of condensed milk off the shelf, this recipe is easy to make and 100% vegan, ideal for dessert toppings, cake fillings, sandwich cookie filling, and even to dip a cookie in. It goes hard in the fridge, so it is also a perfect icing to any cake provided that you keep it refrigerated.
1 can full-fat coconut milk
¼ unrefined brown sugar
¼ cup granulated sugar
1 Tbsp agave syrup
¼ tsp fine sea salt
⅛ tsp xanthan gum (or guar gum)
60g Lindt chocolate 70%, finely chopped
2 tsp pure vanilla extract
- Place the coconut milk, sugar, agave, salt, and xanthan gum in a blender and blend from low to high speed for a minute approximately, until the sugar is dissolved.
- Pour this mixture into a deep heavy pot (be careful once the mixture begins to boil because it will bubble up furiously!). Cook over medium heat, whisking a few times until the mixture begins to bubble.
- Raise the heat to high and now stir constantly, around 10 minutes, keeping a steady boil.
- The liquid has to reduce until it measures 1¼ cups / 300 ml, or a little less. If you still have more liquid, pour it back to the saucepan and cook longer until it has finally reduced.
- 1 minute after the reduction (when the steam is no longer visible), add in the chopped dark chocolate and the vanilla extract. Stir until the chocolate is completely melted and the sauce is smooth.
- Keep the sauce in a clean jar and use warm or at room temperature. This can be kept refrigerated (inside the jar, covered) for up to 2 weeks.
Serves 4 people
Recipe supplied by Pieter Kotzé, Langebaan, South Africa
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