Sweetened condensed milk used in simple syrup?
I am using a recipe for Pumpkin Spiced creamer that has a simple syrup as its base and then later adds sweetened condensed milk along with the milk/cream to make the creamer.
Would there be any harm in just adding the sweetened condensed milk to the syrup to avoid that extra step later. I end up wasting so much sweetened condensed milk since I make it in batches. I can only get larger cans of SCMilk where we live.
Why would you waste your scm by virtue of the timing if when it is added?
I also don't understand your question.
I too am not sure I'm following howver the first thing that did pop into my mind is, if you add the SCM too early, you may end up reducing it when you don't want to.
Sweetened condensed milk will keep for weeks in the refrigerator. Also, if you have a hispanic grocery store in your area, they aften carry sqeeze bottles of scm...use what you need, pop it in the frig and its ready later on when you need more.