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Christmas baking and sweetened condensed milk are a dynamic duo for six weeks during the holidays. However, this combination can lead to problems for those who live in rural areas.

I became acquainted with some of those problems during the first fall we lived 23 miles from the closest grocery store and 70 miles from a full service supermarket. Some of those problems were, and perhaps still are:

  1. Thinking far enough ahead to add sweetened condensed milk to the shopping list you’re making for the October trip to the big city* because you’re pretty darn proud of yourself for remembering to write down Halloween candy.
  2. Realizing, once you get back home, that you should have tripled the number of cans needed for Christmas baking so there are enough for the recipes you will inevitably forget to consult.
  3. Having the October shopping trip postponed on account of winter weather making an early appearance. Which means that in the future Halloween candy and sweetened condensed milk should be on July shopping lists, right under watermelon and sweet corn.

I never had enough sweetened condensed milk for Christmas baking. So finding Sylvia Padden’s recipe for a substitute version in the Camp Crook Centennial Cook Book felt like the best Christmas present ever. For some reason, stocking the pantry with powdered milk was never a problem. And even though powdered milk isn’t known for deliciousness, Christmas baking and sweetened condensed milk aren’t affected by its taste.

Condensed Milk Substitute

3/4 cup sugar
1/2 cup hot water
1 cup + 2 tablespoons powdered milk

Dissolve sugar in hot water. Thoroughly mix in in powdered milk. Let cool 5-10 minutes before using.

*For citizens of towns with less than 100 residents, communities with populations greater than 1000 qualify as “big cities.”

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