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Erika Rax - Milk Jam

Milk Jam

March 2, 2013

Remember that time I made Dulce de Leche by boiling a can of condensed milk in a saucepan for hours? So last year. These days Milk Jam is my jam. It's much easier to pronounce and has the added benefit of vanilla. I suggest serving it straight up with a spoon, however if you HAVE to be civil, spread (generously) on on a biscuit and top with sliced banana.  

Erika Rax - Milk Jam
The yield for this recipe is quite tiny - just under a cup - so if you have more than yourself to feed I suggest doubling the batch. 
  • 250g Cream
  • 250g Milk 
  • 80g Sugar 
  • Seeds of half a Vanilla Pod 

Combine all ingredients and cook over LOW heat for about 2 - 2 1/2 hours. You want your mixture to just barely simmer so get your patience on and do not turn up that heat. In fact, try not to even look at it until the 90min mark.  Just turn that stovetop to low, and go go go (watch some tv or something). When it has thickened up and turned a nice golden caramel colour, stir and take off the heat. Then wait for it to cool down (it will thicken up even more) before spooning into a clean jar, or serve straight away over ice cream. 

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