If you would like to make your own milk jam (homemade condensed milk), start this recipe by mixing 800ml of milk and 800g of sugar in a pot, then boil them together until a thick cream consistency is achieved. It can be flavoured with vanilla if you like.
1 Oil a large roasting tray with sides and lay on a sheet of silicone paper.
2 Melt the butter along with the condensed milk (or milk jam - see above) and the 800g whole milk on a medium heat in a large, thick-bottomed pot.
Then dissolve the sugar into the mixture.
3 Bring it to the boil on a moderate heat and stir as often as you possibly can.
Be careful as this gets very hot, so wear an apron and gloves if you need to.
4 After 10 minutes or so you will see the colour changing to a light brown. This is a good thing.
It must be kept on the boil, so use the thermostat on your appliance to keep a steady and quite vigorous boil.
5 After around half an hour the mixture will be quite caramel in colour and the texture in the pot will change.
It will almost start to solidify on the edge of the pot.
Once it reaches around 114.5C it should be fine to set.
6 Remove the pot from the heat and use an electric whisk to carefully whisk the mixture for at least five minutes.
(Beating the mix gives it the characterful texture and allows it to set better too).
7 Pour into the prepared, lined tin, scraping the sides of the pot to get every last drop.
Allow it to cool slightly, then score the top of the tablet into 1-inch squares before cooling thoroughly near an open window.
Once cool, break into pieces and store in an airtight tub.
Enjoy and don’t tell your dentist!