Sept. Emergency Preparedness - More about Sugar and A Little About Powdered Milk

More about Sugar

Almost Caramel

NOTE: Read through recipe first.

2 teaspoons flour                                                         1 – 2 teaspoons shortening

1/2 cups sugar, divided                                               1/4 cup water

2 tablespoons dry milk                                                dash salt

1/2 cup hot water

Prepare a lightly oiled plate, 5” bowl or similar size heat-safe container and set aside.  In a separate small bowl, stir together flour, 1/4 cup sugar, salt and dry milk.  Using a fork, blend in 1/4 cup water.  Whisk until lump-free.  Set aside.  Measure shortening and set aside.  For a firmer candy use the lesser amount of shortening.

Sprinkle 1/4 cup sugar in the bottom of a metal pan, turn on medium-high heat, and melt sugar.  DO NOT LEAVE UNATTENDED.  As sugar starts to melt, gently push dry sugar to center.  When syrup is apple juice-colored, quickly pour 1/2 cup hot water over syrup and cover.  BE CAREFUL. When water has quit sputtering and sugar has liquefied, stir in milk mixture.  Turn heat down to medium and stir in shortening.  Continue to stir and cook until candy is firm when a small amount is dropped in cold water.  Pour caramel into previously oiled dish.  Cool and cut.

Note:  Caramelizing determines color and flavor; the darker the color the stronger the scorched flavor.

Bean Ball Candy

1/2cup bean flour                                                        1/2 cup water

1/4 cup sugar                                                              1 teaspoon shortening (butter flavored)

3 tablespoons dry milk                                                1/8 teaspoon salt

Butter a small flat dish or saucer and set aside.  Combine all dry ingredients in a saucepan.  Stir in water.  Cook on medium-low heat until very thick.  Be sure to cook at least 5 minutes to get bean flour cooked.  If it thickens too fast add more water and turn down heat.  Stir with a pancake turner to keep bottom scraped.  Remove from heat and beat with a whisk.

When cooked, scrape out on saucer and let cool.  Form into balls and roll into Toasted Oat Crumbles.

About Dry Milk

Non-fat dry milk is a wholesome dairy product made from fresh milk.  Only the cream and water are removed.  It still contains the calcium, minerals, vitamins, natural sugar, and high quality protein that make liquid milk such a valuable food.

Dry milk should be stored in a tightly covered container.  Dry milk powder will take in moisture and become lumpy and develop off-flavors.  It will keep at room temperature for several months.  For longer storage it is necessary to store in a cool, dry place.

The dry milk that is non-instant does not mix easily for drinking purposes.  Experience has shown it will mix in easier if the water is slightly warm, but not hot.  Measure the powdered milk into a container and add about half of the water needed.  Stir, shake, beat with wire whip or blender on slow speed to incorporate milk.  Add enough cold water to finish making the desired amount milk.  Mix thoroughly, cover and refrigerate preferable overnight.  Any lumps will soften and can be stirred in the next day. (Dry lumps can be grated on a metal strainer).

When milk is specified in recipes, add dry milk to dry ingredients.  The water for reconstitution should be added in with the liquid ingredients.

Quick Reference for Reconstituting Non-instant Dry Milk

Fluid Skim Milk          =          Dry Milk                     +          Water

1 quart                                     3/4 cup                                  1 quart

1 pint                                       1/3 cup                                  2 cups

1 cup                                       3 tablespoons                         1 cup

3/4 cup                                    2 T. + 1 1/2 t.                         3/4 cup

2/3 cup                                    2 tablespoons                         2/3 cup

1/2 cup                                    1 T. + 1 1/2 t.                         1/2 cup

1/3 cup                                    1 tablespoon                           1/3 cup

1/4cup                                     2 1/4 teaspoons                      1/4cup

NOTE: When reconstituting dry milk the amounts given may vary depending on the brand purchased and personal preferences.

Evaporated Milk

1 1/2 cups warm water                                                1 cup dry milk

Mix ingredients thoroughly.  Refrigerate, preferably overnight.

Whipped Evaporated Milk

Best if prepared just before serving.  Thoroughly chill 1 cup evaporated milk.  Whip until stiff.  Sweeten with sugar.  Makes about 3 cups.

Sweetened Condensed Milk

3/4 cup dry milk                                                          3/4 cup sugar

1/2 cup hot water

Combine milk and sugar in mixing bowl.  Pour hot water into blender; add the milk and sugar mixture and blend until smooth.  (A hand mixer may be used.)  Use as substitute for canned sweeten condensed milk in recipes.  Makes 14 ounces.

Caramel Sauce

Pour sweetened condensed milk into top of double boiler; place over boiling water.  Simmer over low heat for 1 to 1 1/2 hours or until thick and caramel-colored, stirring occasionally.  Beat until smooth.

Buttermilk or Sour Milk

Add 1 tablespoon vinegar to 1 cup reconstituted dry milk.