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You can make your homemade condensed milk with only 2 simple ingredients! It is so easy to make!
Today I share my homemade condensed milk recipe. When you need it to make no-churn ice creams, fudge recipes, or any other desserts you can use this homemade version.
Making condensed milk couldn’t be easier. I use this homemade version when I make my praline ice cream. It works perfectly fine.
What is condensed milk
Also named as sweetened condensed milk, it is a combination of cow’s milk and sugar. Some of the water content of the milk is removed by evaporation. Along with sugar, this evaporation step thickens the milk.
If sugar is not used, it will be evaporated milk.
Ingredients you’ll need
- Milk-I use whole milk. I haven’t tried but I heard almond milk and coconut milk also work.
- Sugar-I use granulated sugar. Sugar plays an important role as a thickener besides the sweetness.
How to make step by step
First, place the milk and sugar in a pan and stir with a spoon/spatula over med-low heat until the sugar dissolves.
As the sugar dissolves, without stirring, let the mixture simmer over med-low heat. While it simmers, a skin and foam will form on top.
I used to take the foam and the skin after 15 minutes and repeat this process as needed but lately, I wait and take them after 35 minutes when it becomes very foamy as it doesn’t make any difference.
After 35 minutes remove the foam and the skin into a small bowl that is covered with water so the foam and the skin of the milk won’t stick to your spoon.
In total, the mixture thickens in almost 42-45 minutes. After 35 minutes when you take the foam and skin, you’ll understand the consistency better.
When the mixture thickens, you should remove it from the heat. You’ll understand it when the color becomes darker and the mixture is reduced more than half.
Then sieve the it to make sure it is smooth.
Finally, pour the homemade condensed milk into a jar and let it cool at room temperature. When it cools, close the lid and keep in the fridge.
It will be very thin when you remove it from the heat.
Then it will be thicker after it stays in the fridge.
Enjoy this homemade version of condensed milk in your recipes!
Frequently Asked Questions
How to store homemade condensed milk
After you leave your condensed milk from the heat, pour into a jar. Once it cools, close the lid and keep in the fridge up to a week or in the freezer for up to 3 months.
How to understand the right consistency
The mixture will be thickened and the color will become darker. This recipe makes 180-190 grams (⅔ cups) which is almost half can of condensed milk.
To be on the safe side, when I believe it is the right consistency I use my ⅔ cup and pour it into that. If it is a lot more than that, I continue to reduce. But you should be careful though as when it gets thick and close to the right consistency, the amount reduces very quickly.
It will come to the real condensed milk consistency in the fridge after a couple of hours.
What you should do if it doesn’t thicken in the fridge
If your condensed milk doesn’t thicken after a couple of hours, it means you removed the pan from the heat early. You can pour the mixture into a small pan and carefully continue to reduce the mixture.
Homemade Condensed Milk
You only need 2 ingredients to make your homemade condensed milk!
5 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 1 minute minute
Cook Time: 45 minutes minutes
Total Time: 46 minutes minutes
Servings: 7 Oz
Calories: 106kcal
Author: Meymi
Ingredients
- 490 g/470ml (2 cups) milk
- 105 g (½ cup) granulated sugar
Instructions
Place milk and sugar in a medium pan and stir over med-low heat with a spoon/spatula until the sugar dissolves.
As the sugar dissolves, without stirring, let the mixture simmer over medium-low heat. You’ll notice skin and foam on top during the simmering process. After 35 minutes, take them with a spoon/spatula.
When the mixture thickens, the color becomes darker and the mixture reduces more than half, remove the pan from the heat. The whole process takes almost 42-45 minutes.* Sieve the condensed milk to make it smooth. Pour into a jar and let it cool at room temperature. Once it cools, close the lid and keep it in the fridge. It will thicken in the fridge after a couple of hours.**
Notes
*I read 2 comments on social media that it took extra 15-25 minutes for some of my readers. So it may change from stove to stove.
**If your condensed milk doesn’t thicken after a couple of hours, it means you removed the pan from the heat early. You can pour the mixture into a small pan and carefully continue to reduce the mixture.
To be on the safe side, when I believe it is the right consistency I use my ⅔ cup and pour it into that. If it is a lot more than that, I continue to reduce. But you should be careful though as when it gets thick and close to the right consistency, the amount reduces very quickly. It will come to the real condensed milk consistency in the fridge after a couple of hours.
How to store: You can keep in the fridge for up to a week and in the freezer for up to 3 months.
The calorie information above is an estimate that is provided by an online nutrition calculator.
Nutrition
Calories: 106kcal
Tried this Recipe? Pin it for Later!Mention @PastryandBeyond or tag #PastryandBeyond!
Update Notes: I shared this post first on June 3, 2017. I republish it today with extra information. The recipe is same.
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Reader Interactions
Comments
Nano
Hi
Can i use almond milk or oat milk for that recipe ?Reply
Meymi
Hi! Although I haven’t tried it with dairy-free milk, I know people replace regular milk with almond and coconut milk to make condensed milk. So, I think you can use almond milk. I would love to hear your feedback if you try this recipe with dairy-free milk!
Reply
Leslie
Could you water process this in a jam jar to create Dolce de Leche?
Thanks
Reply
Meymi
Hi Leslie, I haven’t tried it so I am not sure. I’ve read that even if you put store bought condensed milk into a jar and do the water process, you should be careful; you should close the lid properly, not too tight or loose. For example, if you close too tight, it may explode. You should be very careful while working with glass as it may break. Unfortunately, I’m not much help. If you give it a try, I’d love to hear your feedback. Thank you!
Reply
Pam
Can I double this recipe ??
Reply
Meymi
Yes, you can!
Reply
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