Condensed Milk Sweetened

Sweetened condensed milk is used in confectionery bakery and desserts.

Sweetened condensed milk is a thick, sweet, creamy dairy product made by removing most of the water from milk and adding a large amount of sugar, which acts as a preservative. It is widely used in baking, desserts, and beverages. 

Composition and Production
Sweetened condensed milk typically contains about 40-45% sugar, 8-9% fat, and 20-22% non-fat milk solids. The sugar content is high enough (over 60% in the water phase) to inhibit bacterial growth, so the canned product does not require heat sterilization like evaporated milk. 
Ingredients: The primary ingredients are full cream milk, sugar, and sometimes lactose powder. Some “filled” versions use vegetable fats instead of milk fat.
Process: Milk is heated and concentrated by evaporation to about half its original volume. Sugar is added before or during this process. The mixture is then cooled carefully to ensure the lactose crystallizes into small, non-gritty crystals. 

Common Uses
The rich, smooth texture and sweet flavour of sweetened condensed milk make it a versatile ingredient in many culinary applications. 
Baking and Desserts: It is a core ingredient in a variety of desserts, including Key Lime Pie, fudge, cheesecakes, caramel sauces (like Dulce de Leche), and no-churn ice cream.
Beverages: It serves as a popular sweetener and whitener for hot and cold drinks, such as Vietnamese iced coffee, or milkshakes.
Toppings: It can be used as a topping for pancakes, waffles, or fruit salads.