This Easy Homemade Sweetened Condensed Milk Recipe is one of those simple kitchen staples that is surprisingly easy to make from scratch. You only need two ingredients, and the milk slowly cooks down until it becomes thick, sweet, and has a syrupy flavor. I like having a homemade batch ready because it works in everything from cakes and pies to ice cream and fudge.
If you’re wondering how to make sweetened condensed milk at home, the main thing is giving it enough time to reduce properly. For another dessert that uses sweetened condensed milk, try Old-Fashioned Pumpkin Pie next. Keep reading for the cooking time, consistency tips, and simple storage instructions.
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Video Instructions
Try This Easy Homemade Sweetened Condensed Milk
For me, the best thing about homemade sweetened condensed milk is how little you need to get started, the simple ingredients needed, and that no preservatives are needed.
It does look more liquid than store-bought condensed milk while it’s still warm, but don’t worry about that. It thickens considerably as it cools, so I always let it cool completely before judging the final consistency.
Why You’ll Love It
- Only two ingredients: Milk, sugar, and some patience are all you need for the basic recipe.
- Easy to make: Most of the time is simply spent letting the milk simmer and reduce.
- Useful for desserts: Use it for vanilla or chocolate cakes, pies, ice cream, fudge, and other sweet treats to taste according to your preference.
- Make it ahead: It keeps in the refrigerator for up to 3 months or in the freezer for up to 6 months.
Ingredients
- Milk: I use regular milk as the base, and whole milk or 2% both work. You can also use a dairy-free milk substitute such as oat, almond, cashew, or coconut milk.
- Sugar: Regular or superfine sugar works well here. The sugar dissolves into the milk as it cooks and gives the finished condensed milk its characteristic sweetness. I wouldn't use a sugar substitute like coconut sugar or brown sugar, as this may change the texture and taste.
How to Make Easy Homemade Sweetened Condensed Milk
1. In a medium-sized heavy-bottomed saucepan or pot over medium-low heat on the stovetop, combine the cup sugar and milk and whisk until the sugar is completely dissolved. Be sure that your saucepan isn't too small. It should be a maximum of ⅔ full.
2. Bring to a low simmer and cook for about 1 - 1 ½ hours, stirring occasionally. For the first hour, it's fine to stir every 10-15 minutes. At the point where it already thickens a little, keep a closer eye on the milk and stir more frequently. Skim off any foam skin that is building throughout cooking.
Tip: There is no need to close the pot with a lid, as you will be stirring often.
3. You know when it's done when it has slightly thickened, is reduced by half, has a bright, creamy color, and coats the back of a spoon. It will be more liquid than store-bought condensed milk at this point, and this is absolutely fine. It will thicken a lot once it's cooled.
4. Transfer to a heat-proof jar and let cool to room temperature.
5. Store it sealed in the refrigerator in a heatproof storage container for up to 3 months or freeze in the freezer for up to 6 months.
Recipe Tips
- Use a heavy-bottomed saucepan so the milk can simmer gently.
- Make sure the saucepan is no more than ⅔ full before you start cooking.
- Stir every 10–15 minutes during the first hour, then stir more frequently as the mixture begins to thicken.
- Skim off any foam skin that forms on the surface rather than whisking it back into the milk.
- Don't worry if the condensed milk looks thinner than store-bought while warm. It thickens considerably as it cools.
- If you accidentally undercook it and it is too thin after chilling, return it to the saucepan, bring it to a simmer, and cook it a little longer.
What Can You Serve With This?
- Pumpkin pie
- Key lime bars
- Peanut butter ice cream cake
- S'mores cake
- Brownie ice cream cake
- Lattes
FAQs
Evaporated milk is reduced milk without added sugar, while sweetened condensed milk contains sugar. The added sugar is what makes the two products different.
Yes. Use 1 can (14oz / 397g) of evaporated milk with ¾ cup of sugar (150g). Cook for about 15–20 minutes until the sugar dissolves and the mixture reaches the desired consistency.
It may need more cooking time. If it is still too thin after chilling, return it to the saucepan, bring it to a simmer, and cook it a little longer until it coats the back of a spoon.
Yes. It can be frozen for up to 6 months. Thaw it in the refrigerator overnight before using.
Recipe
Easy Homemade Sweetened Condensed Milk Recipe
Ingredients
- 4 cups milk
- 1 cup sugar
Instructions
- In a medium-sized heavy-bottomed saucepan over medium-low heat, combine the sugar and milk and whisk until the sugar is completely dissolved. Be sure that your saucepan isn't too small. It should be a maximum of ⅔ full.
- Bring to a low simmer and cook for about 1 - 1 ½ hours and stir occasionally. For the first hour, it's fine to stir every 10-15 minutes. At the point where it already thickens a little, keep a closer eye on the milk and stir more frequently. Skimm off any foam skin that is building throughout cooking.
- You know when it's done when it has slightly thickened, is reduced by half, has a bright, creamy color, and coats the back of a spoon. It will be more liquid than store-bought condensed milk at this point, and this is absolutely fine. It will thicken a lot once it's cooled. Transfer to a heat-proof jar and let cool to room temperature. Store it sealed in the refrigerator for up to 3 months or freeze it for up to 6 months.
Notes
Cooking Time and Temperature
Cook the milk and sugar over medium-low heat for 1–1 ½ hours, until reduced by half and thick enough to coat the back of a spoon.Taste & Texture
Sweet, thick, and syrupy with a creamy texture that becomes noticeably thicker after chilling.Storage, Freezing & Reheating
- Refrigerator: Store sealed in an airtight jar in the refrigerator for up to 3 months.
- Freezer: Freeze for up to 6 months and thaw in the refrigerator overnight.
- Reheat: Not specified.
Serving Recommendations
- I like using this in pumpkin pie, especially when I want a homemade sweetened condensed milk option.
- It also works well in desserts such as ice cream, fudge, cakes, and pies.
Recipe Variations and Substitutions
- Use whole milk or 2% milk.
- For a dairy-free version, substitute oat milk, almond milk, cashew milk, or coconut milk 1:1.
- Use regular or superfine sugar.
- Replace the sugar with honey or maple syrup, using 1 cup for 1 cup.
- Use Splenda granulated sweetener 1:1 for a sugar-free version.
- For an evaporated milk version, use 1 can (14oz / 397g) of evaporated milk with ¾ cup sugar (150g) and cook for about 15–20 minutes.
Proper Storage Tips
- Transfer the cooled condensed milk to an airtight jar.
- Keep it refrigerated for up to 3 months.
- Freeze for up to 6 months and thaw overnight in the refrigerator before using.
Pro Tips
- Use a heavy-bottomed saucepan and make sure it is no more than ⅔ full.
- Skim foam from the surface during cooking instead of whisking it back into the milk.
- Look for the mixture to reduce by half and coat the back of a spoon before removing it from the heat.
- Let it cool completely before judging the final thickness.
Video
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