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Never buy canned again! This is the best version and it’s economical, very sweet, easy to make and better than the canned version itself. Great for emergencies—use it just like canned! Worth it and so yummy.
In a medium bowl, pour boiling water over butter, sugar and vanilla. Whisk until butter is melted and ingredients blend into a syrup.
Gradually add dry non-fat milk, blending with a handmixer (if you’ve got a whisk attachment, this works better). Blend really well.
Pour into a container and refrigerate overnight. Can be stored in the refrigerator up to 1 week.
Milk will thicken when refrigerated and lumps of non-fat milk will dissolve into the syrup. Stir when needed. Don’t worry about froth on top—that’s normal after settling.
It’s better to make this a day before use.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!