Homemade Condensed Milk Recipe

Introduction

Condensed milk is a rich, sweet, and creamy ingredient used in many desserts, from fudge to pies and even coffee. It’s a pantry staple that adds luxurious sweetness and texture to recipes. Making it at home is surprisingly simple and gives you full control over the ingredients.

Unlike store-bought versions, homemade condensed milk can be made with fresh milk and sugar—no preservatives or additives. The result is a velvety smooth mixture that enhances any dessert, beverage, or baked good.

Whether you’ve run out of canned condensed milk or just want a fresher, more natural version, this recipe is perfect. It takes only a few ingredients and a bit of patience to achieve that classic, caramel-like flavor and thick consistency.

Cooking Time & Serving

• Preparation Time: 5 minutes
• Cooking Time: 30–40 minutes
• Total Time: 45 minutes
• Servings: Makes about 1 cup (roughly equivalent to one 14 oz can of store-bought condensed milk)

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Ingredients

• 2 cups (480 ml) whole milk
• ⅔ cup (135 g) granulated sugar
• 2 tablespoons unsalted butter (optional, for extra richness)
• ½ teaspoon vanilla extract (optional)

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How to Make Condensed Milk

Step 1: Combine ingredients

In a heavy-bottomed saucepan, pour in the milk and sugar. Stir well to dissolve the sugar before heating.

Step 2: Heat gently

Place the saucepan over low to medium heat. Allow the mixture to simmer, stirring occasionally to prevent burning. Do not let it boil over.

Step 3: Reduce the mixture

Continue simmering for about 30–40 minutes, stirring every few minutes, until the liquid reduces by about half. The milk should thicken slightly and develop a pale golden color.

Step 4: Add butter and vanilla (optional)

Remove from heat and stir in butter and vanilla for added flavor and creaminess.

Step 5: Cool and store

Let it cool completely. The mixture will thicken further as it cools. Store in an airtight jar in the refrigerator for up to 1 week.

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Notes

• Use whole milk for the best creamy texture.
• Avoid high heat; slow simmering ensures smooth consistency.
• If you prefer a non-dairy version, substitute milk with coconut milk and reduce the sugar slightly.
• To speed up the process, you can use powdered milk: mix 1 cup milk powder, ½ cup hot water, and ⅔ cup sugar, and simmer until thickened.

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FAQs

Q1: Can I make condensed milk without sugar?

A: No, sugar is essential for the thick texture and preservation, though you can reduce the amount slightly if preferred.

Q2: Can I use low-fat milk?

A: You can, but the texture will be thinner and less creamy than with whole milk.

Q3: How long does homemade condensed milk last?

A: When stored in the refrigerator in an airtight container, it stays fresh for up to 7 days.

Q4: Can I freeze condensed milk?

A: Yes. Store it in an airtight container or ice cube tray for up to 3 months. Thaw in the fridge before using.

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Nutrition Information