Hi Bold Bakers! Now everyone can make my two-ingredient, No Machine Ice Cream. In this week's Bold Baking Basics (at its new regular time on Mondays), I'll show you how to easily make Homemade Condensed Milk, one of the key ingredients of my ice cream and many other recipes. And stay tuned for this Thursday's Bigger Bolder Baking for ALL-NEW Homemade Ice Cream flavor recipes. So let's get baking!
WRITTEN RECIPE HERE: [ Ссылка ]

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My BEST EVER recipes! [ Ссылка ]

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CHAPTERS
0:00 - Intro
0:27 - Add milk and sugar to a saucepan
0:43 - Simmer once the sugar has dissolved
1:10 - Frequently asked questions
1:26 - Remove the scum from the top layer
1:57 - What the condensed milk should look like
2:28 - Cold Condensed Milk - Thick and Syrupy

#baking #condensedmilkrecipe #condensedmilkrecipes

Watch more Bold Baking Basics here:
* All-Natural Food Coloring: [ Ссылка ]

WATCH more Bigger Bolder Baking episodes here:
* Homemade Ice Cream (No Machine): [ Ссылка ]
* Homemade Sorbet: [ Ссылка ]

* the tagged products are similar but not exact

PRINT & SHARE THE WRITTEN RECIPE ON MY WEBSITE: [ Ссылка ]

A decade of baking bigger and bolder with home bakers like you!

I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, "Baker's Dozen" on Hulu, and segments produced for "The Today Show".

This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers"!

Visit my website at [ Ссылка ] for all written recipes including measurements and ingredients.

For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com

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